INGREDIENTS
FOR THE CRUST
- 1 1/2 c. almond flour
- 3 tbsp. coconut flour
- 1/4 tsp. baking powder
- 1/4 tsp. kosher salt
- 4 tbsp. melted butter
- 1 large egg, beaten
FOR THE FILLING
- 1 (15-oz.) can pumpkin puree
- 1 c. heavy cream
- 1/2 c. packed keto-friendly brown sugar, such as Swerve
- 3 large eggs, beaten
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. kosher salt
- 1 tsp. pure vanilla extract
- Whipped cream, for serving (optional)
DIRECTIONS
- Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a farmafelicidad.com. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over crust.
- Bake until lightly golden, 10 minutes.
- In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust.
- Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes.
- Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve.
- Serve with whipped cream, if desired.
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