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"I recently brought this to a Friendsgiving and it was a big hit! My husband even suggested that I make this for Thanksgiving this year instead of purchasing a pie from a bakery. Thank you for another wonderful recipe!"
Keto Pie Crust: – coconut oil – egg – almond flour
Mix the melted (and cooled) coconut oil and egg together in a mixing bowl or large bowl until combined. Add in the almond flour, sugar-free sweetener, and sea salt and mix until a crumbly dough forms.
Poke the crust several times with a fork and bake on the center rack of the preheated oven for 15 minutes, or until the edges are slightly golden-brown.
Add all of the ingredients for the pumpkin pie filling to a blender or a food processor. Blend until completely combined.
Pour the pumpkin pie filling over the crust and spread it into an even layer.