Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling Time: 3 hours
Total Time: 4 hours, 10 minutes
Yield: 8 servings
For the Crust:
- 1 ⅔ cups almond flour
- 2 tablespoons powdered erythritol
- 3 tablespoons unsalted butter, melted
- 1 teaspoon salt
For the Filling:
- 1 (15-ounce) can pumpkin puree
- ½ cup heavy cream
- 2 eggs
- ⅔ cup Sweet Like Sugar
- 2 teaspoons pumpkin spice
- ¼ teaspoon salt
- 1 teaspoon vanilla
Step 1: Preheat oven to 350°F.
Step 2: In a medium bowl, whisk all of the ingredients for the crust together.
Step 3: Firmly press the crust ingredients into a 9-inch pie pan.
Step 4: Bake the crust in the oven until the edges begin to brown, about 8 minutes.
Step 5: Set crust aside to cool.
Step 6: Reduce the oven temperature to 325°F
Step 7: In a blender, combine all of the ingredients for the filling and blend until smooth.
Step 8: Pour the filling into the cooled crust.
Step 9: Place the pie pan onto a sheet of baking paper and bake in the oven until the pie is slightly jiggly in the middle, about 45 minutes.
Step 10: Allow to cool at room temperature for 10 minutes.
Step 11: Transfer the pie to the refrigerator and chill completely, about 3 hours.
Step 12: Serve pumpkin pie with whipped cream if desired, and enjoy!