• 1 1/2 C almond flour
  • 3 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 tbsp butter, melted
  • 1 15 oz can pumpkin puree
  • 1 C heavy cream
  • 1/2 C keto brown sugar
  • 3 large eggs, beaten
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • whipped cream, optional, for serving


  1. Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie plate (all the way up the edges, don’t worry about it being too thin), then use a fork to poke holes all over crust.
  2. Bake until lightly golden, 10 minutes.
  3. In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust.
  4. Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes.
  5. Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve. Serve with whipped cream, if desired.