Step 1

Preheat oven to 325 degrees. Combine almond flour with sweetener, and mix in melted butter until you get a coarse, crumb-like texture.

Step 2

Press mixture into the bottom of a pie pan and up the sides. Add foil around the edges of the crust to prevent browning. Bake at 325 for 15 minutes. Remove from oven, and let cool.

Step 3

In a mixing bowl using hand beaters, briefly mix together pumpkin puree, pumpkin pie spice, sweetener, and vanilla extract.

Step 4

Add egg yolks and beat another 20 seconds until well combined.

Step 5

Mix in heavy whipping cream for a couple of seconds. Pour mixture on top of the crust.

Step 6

Bake at 325 for 35-40 minutes until cooked through and set.

Step 7

Top with homemade whipped cream or serve with keto ice cream, if desired. Store leftovers in the fridge. Enjoy!