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Keto Pumpkin Pie (Almond Flour Crust) - Cozy, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the almond flour crust: 2 cups finely ground almond flour
  • 3 tablespoons granulated keto sweetener (erythritol, allulose, or monk fruit blend)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon (optional but nice)
  • 5 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the pumpkin filling: 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 2/3 to 3/4 cup granulated keto sweetener, to taste
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (or a pinch; optional)
  • 1/2 teaspoon fine sea salt
  • 3 large eggs, at room temperature
  • 3/4 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon vanilla extract
  • To serve (optional): Lightly sweetened whipped cream (keto-friendly) and a dusting of cinnamon

Method
 

  1. Prep the oven: Preheat to 350°F (175°C). Place a rack in the lower-middle position. Lightly grease a 9-inch pie dish.
  2. Make the crust: In a bowl, whisk almond flour, sweetener, salt, and cinnamon. Stir in melted butter, egg, and vanilla until the dough is moist and clumps when pressed.
  3. Form the crust: Press the dough evenly into the bottom and up the sides of the pie dish. Aim for an even thickness with no cracks. Use the back of a spoon or a flat-bottomed cup to smooth.
  4. Par-bake: Bake the crust for 10–12 minutes until just set and lightly golden at the edges. Remove and let cool 10 minutes. Lower oven to 325°F (165°C).
  5. Mix the filling: In a large bowl, whisk pumpkin, sweetener, spices, and salt until smooth. Whisk in eggs one at a time, then add heavy cream and vanilla. Mix until velvety with no streaks.
  6. Fill and bake: Pour the filling into the warm crust. Tap the dish gently to release air bubbles. Bake at 325°F for 45–55 minutes, until the edges are set and the center still has a slight jiggle.
  7. Cool completely: Set the pie on a rack and cool to room temperature. This helps it set cleanly.
  8. Chill: Cover and refrigerate at least 4 hours, preferably overnight, for the best texture and flavor.
  9. Serve: Slice with a warm, clean knife. Top with whipped cream if you like and a pinch of cinnamon.