Step 1

For the crust: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 the 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 for at least 10 minutes before adding the filling.

Step 3

For the filling:In a medium mixing bowl, briefly mix together pumpkin puree, pumpkin pie spice, sweetener, and vanilla extract. You can hand whisk or use an electric mixer.

Step 4

Add eggs and mix until well combined. Then mix in heavy whipping cream.

Step 5

Pour the mixture on top of the crust. It will be a little runny, but don't worry.

Step 6

Bake at 325 for 40 to 45 minutes. Cover the edges with aluminum foil if the crust starts to get too brown. The pie is done when it's set but still slightly jiggly in the center. Let the pie cool completely before slicing. It's best the next day after it's chilled in the fridge overnight.

Step 7

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