Keto Pumpkin Pie

Keto Pie Crust

1. In food processor add almond flour, coconut flour, xanthan gum, and sea salt. Pulse until fully combined.
2. Add butter and cream cheese, pulse for a few seconds until crumbly.
3. Add egg and vinegar and pulse until dough just comes together.
4. Place dough on cling wrap, flatten to ¹⁄₄ inch thick, wrap, and freeze for at least 1 hour.
5. Preheat oven to 325.
6. Slightly thaw frozen pie dough and place in 9-inch pie pan. Using fork, place small holes on the bottom of the pie dough.
7. Bake for 8 to 10 minutes.
8. Set aside to cool.

Pumpkin Pie Filling

1. In a bowl, combine Organic Monk Fruit Sweetener, flax seed meal, cinnamon, nutmeg, and ginger.
2. In a stand mixer, combine pumpkin puree, eggs, heavy cream, and vanilla monk fruit.
3. Add dry ingredients to the stand mixer and combine until uniform.

​Baking the Pie

1. Pour pumpkin puree into par baked pie crust and cover with aluminum foil.
2. Bake for 30 minutes, remove aluminum foil and bake for an additional 10 minutes.