Keto Pumpkin Pie

Instructions

1. Step 1

   Heat the oven to 175°C. Set out a 23 cm pie dish.

   Cookware: pie dish

2. Step 2

   Melt the butter in a small saucepan over low heat, then remove it from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 85.0 gr Unsalted Butter

   Cookware: saucepan

3. Step 3

   Combine the almond flour, 2 tbsp (25 gr) erythritol, and salt in a mixing bowl.

   Ingredients used: 180.0 gr Almond Flour, 2.0 gr Fine Salt, 25.0 gr Granulated Erythritol

   Cookware: mixing bowl

4. Step 4

   Stir the melted butter into the dry mixture. Press the mixture evenly across the bottom and up the sides of the pie dish.

   Cookware: mixing bowl, pie dish, rubber spatula

5. Step 5

   Bake the crust at 175°C until lightly golden at the edges. Transfer it to a wire rack while preparing the filling.

   Timer: 10 min (fixed)

   Cookware: pie dish, wire rack

6. Step 6

   Whisk the pumpkin, remaining 6 tbsp (75 gr) erythritol, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and clove in a clean mixing bowl until smooth.

   Ingredients used: 3.0 piece Egg, 75.0 gr Granulated Erythritol, 5.0 gr Ground Cinnamon, 0.25 gr Ground Clove, 1.0 gr Ground Ginger, 0.5 gr Ground Nutmeg, 180.0 ml Heavy Cream, 425.0 gr Pumpkin, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

7. Step 7

   Place the crust on a rimmed baking sheet and pour in the pumpkin filling.

   Cookware: baking sheet, pie dish, rubber spatula

8. Step 8

   Bake at 175°C until the edges are set, the center has a slight wobble, and the filling reaches at least 71°C internally.

   Timer: 50 min (fixed)

   Cookware: baking sheet, pie dish

9. Step 9

   Cool the pie on a wire rack for 1 hour, then refrigerate it for at least 2 hours before slicing.

   Timer: 180 min (fixed)

   Cookware: pie dish, wire rack