Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) pie pan with butter or coconut oil. Set aside. I recommend a loose bottom pie pan to easily unmold the pumpkin pie without breaking the crust.
Coconut flour crust
Prepare 1 coconut flour pie crust following my recipe HERE or almond flour pie crust HERE
Prick the crust with a fork and pre-bake the crust for 10 minutes at 350°F (180°C). Cover your pie pan with a piece of foil to avoid the border to brown too fast. Meanwhile, prepare the pumpkin pie filling.
Keto pumpkin pie filling
Stir the pumpkin puree, pumpkin pie spices, sugar-free sweetener.
Stir in beaten eggs, unsweetened almond milk, heavy cream, sugar-free crystal sweetener. Whisk until consistent.
Pour the pumpkin filling mixture into the prebaked coconut flour crust. Shake/tap the pan gently on your benchtop to evenly spread the pumpkin filling and remove any air bubbles trapped in the filling.
Bake in the middle rack of your oven on fan-mode (or conventional mode) for about 40-55 minutes or until the filling is set and puff/crack in the middle. You can keep a piece of foil on top of the pan to avoid the crust to brown too much.
Cool down in the pan for 3 hours then unmold (only if you are using a loose bottom pan) by pushing up the bottom of the pan. Otherwise, for ceramic or glass pan, serve the pie in the dishpan.
Store for up to 3 days in the fridge in a cake box or on a plate covered with plastic wrap to avoid having the top of the pie dry out.
Once it has cooled for 3 hours, film the pie pan with foil or plastic wrap and chill overnight
Coconut cream: I recommend you use 100% canned coconut cream. Check the ingredient list, some brands mix the coconut cream with water and it is not as good for this recipe. I recommend a percentage of coconut >91%. My favorite brand is this one. Shake the can before measuring.