Servings: 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
Crust:
1 1/2 cups almond flour
1/4 cup unsalted butter, melted
1 large egg
1 tbsp erythritol
1/4 tsp salt
Filling:
1 cup pumpkin puree (no sugar added)
2 large eggs
1/2 cup heavy cream
1/3 cup erythritol
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp salt
Topping:
1/2 cup sugar-free whipped cream
1/2 tsp cinnamon
Instructions:
Preheat oven to 350°F (175°C).
For the crust, mix almond flour, melted butter, egg, erythritol, and salt in a bowl until a dough forms. Press evenly into a 9-inch pie dish, covering the bottom and sides.
Bake crust for 10 minutes, then remove and cool slightly.
For the filling, whisk pumpkin puree, eggs, heavy cream, erythritol, pumpkin pie spice, vanilla, and salt in a bowl until smooth.
Pour filling into the pre-baked crust and bake for 25-30 minutes, until the center is set but slightly jiggly.
Cool completely at room temperature, then chill in the refrigerator for at least 2 hours. Serve slices topped with a dollop of sugar-free whipped cream and a sprinkle of cinnamon.
Nutritional Information (per serving):
Calories: 220 kcal
Carbohydrates: 8g (Net Carbs: 4g)
Protein: 6g
Fat: 20g
Fiber: 4g
Sugar: 1g
Tips:
Use canned pumpkin puree for convenience, but check the label to ensure no added sugars.
Store leftovers in the fridge for up to 4 days, covered tightly.
For a smoother filling, blend the ingredients in a food processor.
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