The Best Low-Carb Keto Pumpkin Pie With Almond Flour Crust

This Classic Keto Pumpkin Pie has a tender, flakey crust and a rich, creamy filling. It's easy to make, and no one will guess it's gluten-free and low-carb!

Ingredients

- Keto Pie Crust - Eggs - Pure Pumpkin - Allulose - Heavy Cream - Ground Cinnamon - Ground Cloves - Ground Ginger - Nutmeg - Pure Vanilla

Step 1

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

Step 2

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

Step 3

Place the pie on a large baking sheet and bake for 15 minutes - don't forget to cover the crust again with a crust protector!

Step 4

Then, reduce temperature to 350 degrees and bake for an additional 40 to 50 minutes. Check the pie after 30 minutes, just to make sure it's not cooking too fast.

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