Keto Pumpkin Pie

Ingredients

Almond flour

1 1/2 cups

Unsalted butter

1/3 cup, melted

Erythritol

1/3 cup

Pumpkin puree

1 can (15 oz)

Heavy cream

1 cup

Eggs

3 large

Pumpkin pie spice

2 teaspoons

Vanilla extract

1 teaspoon

Salt

1/4 teaspoon

Whipped cream

for serving

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the almond flour, melted butter, and erythritol. Stir until the mixture is well combined and crumbly.
3. Press the almond flour mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Make sure the crust is even.
4. In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, pumpkin pie spice, vanilla extract, and salt until smooth and well incorporated.
5. Pour the pumpkin filling into the prepared crust, smoothing it out with a spatula.
6. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
7. Once done, remove the pie from the oven and allow it to cool completely at room temperature before serving.
8. Serve slices topped with a dollop of whipped cream for an extra touch of indulgence.