granular monk fruit
brown sugar erythritol
pumpkin pie spice
Preheat the oven to 350°F. In a large mixing bowl, combine the almond flour, sweetener and melted butter. Mix until well combined.
Spoon the mixture into a greased 9-inch pie pan or tart pan and press it evenly into the bottom of the pan and up the sides. Bake for 10 minutes.
While the crust bakes, add the pumpkin puree and eggs to a large mixing bowl, and using a hand mixer, beat gently until well combined.
Add the heavy cream, sweetener, and pumpkin pie spice and mix on low until well combined.
Once the crust is cooked, pour the filling into the crust and bake for another 45 minutes. When it is done, the center should still be slightly jiggly, but not wet.
Serve with keto whipped cream or whipped coconut cream and a dusting of cinnamon.