Keto Pumpkin Pie – Classic Low-Carb Thanksgiving Dessert

Preheat the oven: Set to 350°F.

Make the crust: In a bowl, mix almond flour, melted butter, erythritol, cinnamon, and salt until crumbly dough forms.

For this step: 1 ½ cups almond flour, ¼ cup melted butter, ½ tsp cinnamon

Form the crust: Press the dough into a 9-inch pie pan, covering the bottom and sides evenly.

Prebake: Bake for 10 minutes, then remove and set aside.

Prepare the filling: In a large bowl, whisk together pumpkin puree, sweetener, eggs, heavy cream, vanilla, and spices until smooth.

For this step: 2 tbsp powdered erythritol or allulose, 1 ½ cups pumpkin puree (unsweetened), ¾ cup heavy cream, 3 large eggs, 1 tsp vanilla extract

Fill and bake: Pour the filling into the crust. Bake 40–50 minutes, or until the center is mostly set but still slightly wobbly.

Cool: Let the pie cool at room temperature, then chill at least 3 hours before slicing.

Serve: Top with sugar-free whipped cream and a sprinkle of cinnamon.

For this step: ½ tsp cinnamon, ¾ cup heavy cream