Ingredients:

  • 1 ¾ cups Blanched Almond Flour, fine
  • 2 Tbsp Powdered Keto Sweetener (for crust)
  • ½ tsp Xanthan Gum (optional)
  • ¼ tsp Salt (for crust)
  • 6 Tbsp Unsalted Butter, cold and cubed
  • 1 Large Egg Yolk
  • 1 Tbsp Ice Water
  • 15 oz 100% Pure Pumpkin Puree
  • ½ cup Heavy Cream
  • 3 Large Eggs
  • ½ cup Granular Keto Sweetener (for filling)
  • ¼ cup Brown Sugar Substitute
  • 1 tsp Vanilla Extract
  • 1 ½ tsp Pumpkin Pie Spice Blend
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Ginger
  • ⅛ tsp Ground Cloves
  • ½ tsp Salt (for filling)

Instructions:

  1. Combine Dry Crust Ingredients: Pulse the almond flour, powdered sweetener, xanthan gum (if using), and salt in a food processor (or mix in a bowl).
  2. Cut in Butter: Add the cold cubed butter and pulse until the mixture resembles coarse crumbs (like pea-sized pieces).
  3. Add Binder: Add the cold egg yolk and pulse briefly. Drizzle in the cold water, 1 tablespoon at a time, until the dough just comes together when pinched. Do not overmix.
  4. Chill: Form the dough into a disc, wrap tightly, and refrigerate for 30 minutes to prevent shrinkage.
  5. Press and Shape: Press the chilled dough evenly into the bottom and up the sides of a 9-inch pie dish. Trim and crimp the edges. Prick the base all over with a fork (docking).
  6. Partial Bake (Blind): Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust at 375°F (190°C) for 15 minutes. Remove the weights and parchment, and bake for a further 5 minutes until edges are light golden brown. Let cool slightly.
  7. Prepare Oven and Wet Filling: Lower the oven temperature to 350°F (175°C). In a large bowl, whisk the 3 eggs, heavy cream, vanilla extract, and pumpkin puree until smooth.
  8. Combine Dry Filling Ingredients: In a separate small bowl, whisk together both keto sweeteners, the brown sugar substitute, all the spices (pumpkin pie spice, cinnamon, ginger, cloves), and salt. (Mixing dry ingredients first prevents clumps).
  9. Mix Filling: Gradually add the dry mixture to the wet pumpkin mixture, whisking gently until fully incorporated and no lumps remain.
  10. Fill and Bake: Pour the liquid filling into the partially baked crust. Bake for 50 to 60 minutes. The pie is done when the edges are set and firm, but the very center (1-inch area) still has a slight wobble.
  11. Slow Cool Down: Turn the oven off, prop the door open slightly, and let the pie sit inside for 30 minutes. This slow cooling prevents cracking.
  12. Final Chill: Transfer the pie to a wire rack to cool completely at room temperature, then refrigerate for at least 4 hours, or ideally overnight, before slicing.