Ingredients:
- Your preferred almond flour pie crust
- 1 (15-ounce) can of pumpkin puree
- 1/2 cup of heavy cream or coconut cream for a dairy-free option
- 3 large eggs, brought to room temperature
- 2/3 cup of a monk fruit sweetener blend with allulose
- 3 teaspoons of pumpkin pie spice mix
- 1/4 teaspoon of sea salt
- 1 teaspoon of vanilla extract
- 2 teaspoons of a brown sugar substitute
Directions:
- Prepare your almond flour pie crust using a sweet crust recipe.
- While the crust bakes, blend the pumpkin puree, cream, eggs, sweeteners, spices, salt, and vanilla in a mixing bowl. Use a hand mixer on medium-low to combine until the mixture is smooth, taking care not to overmix.
- After baking, let the pie crust cool for at least 10 minutes on the counter; letting it cool longer if time permits.
- Lower the oven temperature to 325°F (163°C). Pour the filling into the cooled crust and tap the pan gently on the counter to remove air bubbles. Shield the edges of the crust with foil to prevent burning.
- Bake for 40-50 minutes. The filling should set around the edges but still wobble slightly in the center when gently shaken. Avoid overbaking as the pie will continue to set as it cools.
- Allow the pie to cool completely at room temperature. For best results, refrigerate for at least 2 hours or overnight to ensure the filling is fully set before slicing.
