Easy, Keto Low-Carb Pumpkin Pie is a sugar-free dessert recipe perfect for Thanksgiving and the holidays! This dish is gluten-free and prepared with an almond flour crust and pumpkin spice custard filling. You can even make it crustless for a more keto-friendly treat!

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Ingredients
Keto Almond Flour Pie Crust
2 cups blanched almond flour
1/4 teaspoon salt
1/4 cup zero calorie sweetener Use DISCOUNT CODE STAYSNATCHED for savings
1 egg
3 tablespoons unsalted butter melted
Keto Pumpkin Pie Filling
1 15 oz can 100% pureed pumpkin
3/4 cup heavy whipping cream
1/4 cup brown sweetener Use DISCOUNT CODE STAYSNATCHED for savings
1/2 cup zero calorie sweetener Use DISCOUNT CODE STAYSNATCHED for savings
2 eggs room temperature
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice Or you can make your own spice below.
Optional Homemade Pumpkin Spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Instructions
Pumpkin Pie Crust
Preheat oven to 350 degrees.
Grease a 9.5 inch pie pan with butter.
Add the almond flour, sweetener, and salt (dry ingredients) to a mixing bowl. Stir to combine.
Add the beaten egg and melted butter (wet ingredients) to a separate bowl and stir.
Add the dry ingredients to a food processor. Next, pour in the wet ingredients. Manually pulse until the mix is incorporated. You can also combine the dry and wet ingredients in a mixing bowl and mix by hand, but after testing, the best results are using a food processor.
Press the dough into the greased pie pan. Ensure you press the dough along the edges of the pan to create crust. Poke holes throughout the crust with a fork.
Bake for 10-13 minutes until golden.
Remove from the oven and cool for 15 minutes.
Pumpkin Pie Filling
Add all of the ingredients for the filling to a food processor. Manually pulse a few times until the filling becomes smooth. You can also use a mixer on low, do not over-beat. Over-beating the filling will result in cracks once baked.
Pour the filling into the cooled crust. Smooth the filling with a silicone spoon and then pick up the pan and drop it a couple of times to prevent bubbles.
Bake for 40-50 minutes until the edges of the pie have set. The middle should still wiggle. See more tips below in the notes section.
Remove the pie and cool on a counter until the pie has fully cooled. I let mine cool for a couple of hours.
Then refrigerate the pie. I tested chilling the pie for 2 hours and chilling it overnight. I could slice into it after chilling for 2 hours, but found the best results by chilling overnight.
Slice and enjoy.

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