📝 About This Recipe
Indulge in the quintessential flavors of autumn without the sugar crash with this elegantly spiced, low-carb masterpiece. This recipe features a buttery, shortbread-style almond flour crust that provides the perfect nutty contrast to the silky, custard-like pumpkin filling. Infused with aromatic Ceylon cinnamon and warm ginger, it’s a sophisticated dessert that proves keto baking can be just as decadent as the traditional original.
🥗 Ingredients
Keto Pastry Crust
- 2 cups Almond Flour (super-fine, blanched)
- 2 tablespoons Coconut Flour (to help provide structure)
- 1/4 cup Erythritol/Monk Fruit Blend (powdered sweetener preferred)
- 1/4 cup Grass-fed Butter (melted and slightly cooled)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Sea Salt (fine grain)
Silky Pumpkin Filling
- 15 ounces Pumpkin Puree (1 can, pure pumpkin (not pie filling))
- 3/4 cup Heavy Cream (full fat)
- 3 large Eggs (at room temperature)
- 2/3 cup Erythritol/Monk Fruit Blend (brown sugar replacement works best here)
- 2 teaspoons Pumpkin Pie Spice (blend of cinnamon, ginger, cloves, and nutmeg)
- 1 teaspoon Vanilla Extract (pure extract)
- 5-10 drops Liquid Stevia (optional, to round out the sweetness)
Garnish
- 1/2 cup Heavy Whipping Cream (whipped to soft peaks)
- 1 pinch Cinnamon (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan with butter or coconut oil.
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2
In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, and salt until no lumps remain.
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3
Add the melted butter, egg, and vanilla extract to the dry ingredients. Mix with a spatula until a dough forms and pulls away from the sides.
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4
Press the dough evenly into the bottom and up the sides of the prepared pie pan. Use a flat-bottomed cup to ensure the base is smooth and the edges are uniform.
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5
Prick the bottom of the crust several times with a fork to prevent bubbling. Bake the crust for 8-10 minutes until it is just barely beginning to turn golden. Remove from oven and let cool slightly.
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6
In a clean large bowl, combine the pumpkin puree and the sweetener. Whisk vigorously until the sweetener is fully incorporated and the pumpkin looks glossy.
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7
Add the eggs one at a time, whisking gently after each addition. Avoid over-beating to prevent air bubbles in your custard.
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8
Stir in the heavy cream, pumpkin pie spice, and vanilla extract. Whisk until the mixture is perfectly smooth and uniform in color.
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9
Pour the pumpkin filling into the par-baked crust. Smooth the top with a spatula if necessary.
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10
Place the pie in the center rack of the oven. Bake for 40-45 minutes. The edges should be set, but the center should still have a slight 'jiggle' when shaken gently.
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11
If the edges of the almond flour crust begin to brown too quickly, cover them with a pie shield or strips of aluminum foil after about 20 minutes.
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12
Remove from the oven and place on a wire rack. Let the pie cool completely at room temperature for at least 2 hours. This is crucial for the custard to set properly.
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13
Once cooled, refrigerate for at least 4 hours, or preferably overnight, to develop the flavors and achieve the perfect texture.
💡 Chef's Tips
Always use room temperature eggs for the filling to ensure a smooth emulsion with the pumpkin. If you don't have pumpkin pie spice, make your own using 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/4 tsp nutmeg. To avoid cracks on the surface, do not overbake the pie; it will continue to firm up as it cools. For the smoothest crust, use a 'super-fine' blanched almond flour rather than almond meal, which can be gritty. If the sweetener leaves a cooling aftertaste, try using a blend of Monk Fruit and Allulose.
🍽️ Serving Suggestions
Serve with a generous dollop of homemade sugar-free whipped cream. Pair a slice with a hot cup of black coffee or a spiced chai tea. Top with a few toasted pecans for an added crunch and earthy flavor. Drizzle a small amount of keto-friendly caramel sauce over the top for an extra layer of indulgence.