I love pumpkin pie for Thanks giving, Christmas or any other family get together. I get that warm fuzzy feeling, a comfort of home. The smell, the taste it just can't be beat. Unfortunately, pumpkins are considered too high in carbs to be regularly eaten on the keto diet. Nevertheless, I believe that if you normally eat a low carb diet, and don't usually cheat, then a couple of slices through-out the holidays, of a keto pumpkin pie, shouldn't hurt your progress. This all depends though on how dedicated you are, for how long you have been doing it and what your internal problems are. Normally though, I wouldn't say that this recipe would throw your body out of wack. So enjoy a little piece of that warm fuzzy feeling, you deserve it!

Pie crust

Ingredients:

- 2 1/2 cup (240g) almond flour 

- 1/3 cup (64g) erythritol granular

- 1/4 teaspoon (1g) sea salt 

- 1/4 cup (57g) butter melted 

- 1 large egg

- 1/2 teaspoon (2g) vanilla extract

Preheat oven to 350F (176C). Combine all ingredients and grease a pie pan with butter. Once combined and greased press the dough evenly into the bottom of the pan. Poke holes all over in the dough with a fork, to prevent bubbling. Bake crust for 10-12 minutes or until golden.

Pumpkin pie filling 

Ingredients: 

- 15 oz (425g) pumpkin puree

- 1/2 cup (120g) heavy cream

- 2 large eggs 

- 2/3 cup (130g) powdered erythritol

- 2 teaspoons (12g) pumpkin pie spice 

- 1/4 teaspoon (1g) sea salt 

- 1 teaspoon (4g) vanilla extract

Beat pie filling ingredients all together until you get a nice smooth pudding like texture. Once the pie crust is done pre-baking and has cooled a bit, fill it with the pie filling. Reduce the oven temperature to 325F (162C). Bake the pie for 40-50 minutes. The center of the pie should jiggle slightly. Once done, cool the pie completely before refrigerating or serve warm. 

Enjoy!