Keto Pumpkin Pie

**Prep Time:** 20 minutes | **Cook Time:** 50 minutes | **Servings:** 8

## Description
Creamy, spiced pumpkin pie with an almond flour crust. All the holiday flavors without the carbs!

## Ingredients
**Crust:**
– 1.5 cups almond flour
– 1/4 cup butter, melted
– 2 tbsp erythritol
– Pinch of salt

**Filling:**
– 1 can (15 oz) pure pumpkin puree
– 3/4 cup heavy cream
– 2 large eggs
– 1/2 cup erythritol or monk fruit sweetener
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1/2 tsp ginger
– 1/4 tsp nutmeg
– 1/4 tsp cloves
– Pinch of salt

## Instructions
1. Preheat oven to 350°F (175°C).
2. Mix almond flour, melted butter, erythritol, and salt for crust.
3. Press into a 9-inch pie pan.
4. Bake crust for 10 minutes. Let cool.
5. In a large bowl, whisk together pumpkin puree, heavy cream, and eggs.
6. Add sweetener, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
7. Mix until smooth and well combined.
8. Pour filling into pre-baked crust.
9. Bake for 40-45 minutes until center is almost set.
10. Cool completely on a wire rack.
11. Refrigerate for at least 2 hours before serving.
12. Top with whipped cream if desired.

## Nutrition Information (per slice)
– **Calories:** 245
– **Total Fat:** 21g
– **Protein:** 7g
– **Total Carbs:** 9g
– **Fiber:** 3g
– **Net Carbs:** 6g

## FAQ

**Q: Is pumpkin puree keto?**
A: Yes! Pure pumpkin (not pie filling) is low in carbs.

**Q: Can I use coconut cream?**
A: Yes! Coconut cream works as a dairy-free alternative.

**Q: How do I prevent cracking?**
A: Don’t overbake. The center should still jiggle slightly.

## Tags
#keto #pumpkinpie #dessert #holiday #lowcarb #thanksgiving #fall #sugarfree