About the Recipe

Ingredients
Ingredients:
Crust:
- 1 ½ cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated Stevia (or any keto-friendly sweetener of your choice)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Filling:
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 3/4 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated Stevia (or any keto-friendly sweetener of your choice)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Whipped cream (optional, for serving)
Instructions:
1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, combine almond flour, coconut flour, 1/4 cup erythritol, cinnamon, nutmeg, ginger, and salt. Mix well.
3. Add melted butter to the dry mixture and stir until the mixture becomes crumbly and well combined.
4. Press the crust mixture evenly into the bottom of a 9-inch pie dish.
5. Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Once done, remove from the oven and set aside to cool.
6. In another mixing bowl, combine pumpkin puree, heavy cream, eggs, vanilla extract, 1/4 cup erythritol, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Mix until all ingredients are well incorporated.
7. Pour the pumpkin mixture into the cooled crust, spreading it evenly.
8. Bake the pie in the oven for about 45-50 minutes, or until the center is set and doesn't jiggle when gently shaken.
9. Once baked, remove the pie from the oven and allow it to cool completely at room temperature.
10. Refrigerate for at least 2 hours before serving to allow the pie to fully set.
11. Serve chilled, optionally topped with some whipped cream.