Thanksgiving Keto Pumpkin Pie

Make the homemade pumpkin puree:

Preheat the oven to 300°F (150°C). Cut the pumpkin in half and place it on a lined baking pan, cut side down. Bake for 60-70 minutes, or until tender.

Remove seeds, scoop out the pulp (pumpkin "meat") and put the pulp into a cheesecloth. Squeeze out the excess liquid. Place the pumpkin pulp in a blender or food processor. Add salt and continue processing or blending until you get a smooth pumpkin puree.

Make the crust:

Preheat oven to 350°F (180°C). Whisk together almond flour, coconut flour, baking soda, and salt. Add melted butter and egg, and stir well until you get a cohesive dough. Press dough into a 9" baking pan using your fingers, then poke holes all over the crust surface with a fork. Bake until golden, about 10 minutes.

Make the filling:

While the crust is in the oven, whisk together the homemade pumpkin puree (which you made in step 1) together with cream, powdered stevia, eggs, spices, and vanilla. Whisk until the mixture is smooth.

Pour the pumpkin mixture into the crust and return it to the oven. Bake for 45 to 50 minutes, or until the filling is almost set.

Turn off the oven, keeping the pie inside to cool down. When the pie reaches room temperature, remove from the oven. Refrigerate and serve cold. Enjoy and have a Happy Thanksgiving!