https://www.delish.com/holiday-recipes/thanksgiving/a28495185/keto-pumpkin-pie-recipe

Ingredients

FOR THE CRUST
1 1/2 c. almond flour
3 tbsp. coconut flour
1/4 tsp. baking powder
1/4 tsp. kosher salt
4 tbsp. butter, melted
1 large egg, beaten

FOR THE FILLING
1 (15-oz.) can pumpkin puree
1 c. heavy cream
1/2 c. packed keto-friendly brown sugar, such as Swerve
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. pure vanilla extract
Whipped cream, for serving (optional)


Directions

Step 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, then use a fork to poke holes all over crust.

Step 2
 Bake until lightly golden, 10 minutes.   

Step 3
In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth. Pour pumpkin mixture into par-baked crust. 

Step 4
Bake until filling is slightly jiggly in the middle and crust is golden, 45 to 50 minutes. 

Step 5
Turn off oven and prop door open. Let pie cool in oven for 1 hour, then refrigerate until ready to serve. 

Step 6
Serve with whipped cream, if desired.