Keto Pumpkin Pie Recipe
Updated: Nov 25, 2020
Ingredients
To make the grain-free pie crust:
1 1/2 cups almond flour
1/4 cup Swerve
1/4 tsp. salt
1/4 cup unsalted butter, melted

To make the pumpkin pie filling:
1 can pumpkin puree
1/2 cup heavy cream
2 eggs
1/3 cup Swerve Confectioners
1 scoop Primal Kitchen Collagen Fuel (any variety)
1 tsp. pumpkin spice
1/4 tsp. salt
Instructions
Preheat the oven to 325ºF.
In a large mixing bowl, add almond flour, Swerve, and salt. Stir to combine.
Add melted butter to almond flour mixture. Stir.
Dump the almond flour mixture into a 9-inch pie dish. Use clean fingers to spread the pie crust out so it covers the bottom and halfway up the sides of the pie dish. Use the bottom of a glass to help you press the pie crust into the pie dish so it's even. Use a fork to poke holes in the pie crust.
Bake pie crust in the preheated oven for 10 minutes.
In a clean mixing bowl, add all pumpkin pie filling ingredients. Whisk together with a handheld mixer or a wire whisk until combined.
Pour the pie filling into the partially baked pie crust.
Bake the pie for 40–50 minutes or until the center is set. Insert a toothpick in the center, and if it comes out clean, the pie is ready.
Allow the pie to cool completely (it should firm up a bit as it cools) before slicing. Serve with a dollop of whipped cream, if desired.