This recipe can either make 1 large (approximately 9 inch) low carb pumpkin pie, or 8 single serving size pies. While I didn’t have a pie tin, I just used a cake tin and put my own spin on this traditional dessert!
Pre-heat oven to 350 degrees Fahrenheit
Combine almond flour with sweetener with a whisk and then add melted butter in a medium sized mixing bowl
Combine the mixture thoroughly
Line the bottom with parchment paper to avoid sticking (you can also use more butter or non-stick cooking spray)
Pour the crust into a pie tin, cake tin, or individual ramekins
Press the crust into the container, ensuring it’s packed tightly
Bake the low carb crust for 10-15 minutes (or until it’s no longer damp and solid) and let cool for 20 to 30 minutes after
Preheat the oven to 350 degrees Fahrenheit
In a large mixing bowl, add room temperature cream cheese with 2 whole eggs and mix with an electric hand mixer before adding in the pumpkin puree (this will help make the filling be more smooth)
Add the spices and continue mixing until everything is well combined
Pour the low carb filling into the container(s) with the low carb crust (if you’re using a cake tin or ramekin, make sure you butter/spray the sides with non-stick cooking spray to avoid sticking and cracking)
Bake for 25-30 minutes for a whole pie, or 12-15 minutes if you’re baking smaller pies in ramekins
Let it cool to room temperature before placing in the refrigerator until it’s ready to be served!
Optional: Serve with whipped cream or low carb ice cream!