Low-Carb Keto Pumpkin Pie With Almond Flour Crust

This Classic Keto Pumpkin Pie Recipe has a tender and flakey crust with a perfectly seasoned, rich, creamy filling. Plus, it can be made paleo and dairy-free!

Ingredients

Pumpkin Pie Filling: - Eggs - Pure Pumpkin - Xylitol - Heavy Cream - Ground Cinnamon - Ground Cloves - Ground Ginger - Nutmeg - Pure Vanilla

Step 1

Prepare and partially bake the pie crust as directed and set aside. Preheat oven to 375 degrees.

Step 2

In a large bowl, whisk together the eggs. Then add the remaining ingredients and whisk until combined. 

Step 3

For a smoother filling, combine filling ingredients in a food processor and process until completely smooth or mix with an electric mixer.

Step 4

Pour the filling into the prepared pie crust and smooth the top out with a spatula or back of a spoon.

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