Keto Pumpkin Pie

Step by Step Instructions

1. 1

   Combine almond flour, coconut flour, xanthan gum, and salt in a food processor. Pulse briefly to mix. Add the chilled cubed butter and softened cream cheese. Pulse until coarse crumbs form, leaving small visible pieces of butter.

2. 2

   Add the egg and vinegar. Pulse just until the dough comes together. Shape it into a disc, wrap, and refrigerate for 1 hour.

3. 3

   Place the chilled dough between two sheets of parchment. Roll from the center outward into a circle at least 1 inch wider than the pie plate on every side, about 1/8 to 1/4 inch thick. If the parchment wrinkles, peel it back, smooth it, and continue rolling.

4. 4

   Peel off the top sheet of parchment. Place the pie plate upside down over the dough. With one hand on the plate and the other under the remaining parchment, flip the stack so the crust rests in the plate. Peel off the paper.

5. 5

   Gently press the crust into the pie plate and patch any small tears with dough scraps. Trim and flute the edges, then refrigerate the shell while you prepare the filling. Do not prebake this crust.

6. 6

   Position a rack in the lower part of the oven and preheat to 325°F.

7. 7

   In a large bowl, combine all the pumpkin pie filling ingredients, including the bourbon if using. Mix with an electric mixer until smooth and combined.

8. 8

   Pour the filling into the chilled, unbaked shell. Bake at 325°F for 50-60 minutes, until the outer filling is set and the center wobbles gently rather than sloshing. If checking with a thermometer, the center should reach at least 160°F. Loosely shield the crust rim with foil if it browns before the filling is ready.

   Cool on a rack for 15 minutes, then refrigerate until cold and firm before slicing. Cover once chilled. Refrigerate within 2 hours after the pie leaves the oven, or within 1 hour above 90°F, and use within 3-4 days at 40°F or below.