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For the crust:

2 ½ cup almond flour

1/3 cup granulated Stevia or low carb granulated sweetener

¼ cup butter plus extra for greasing

1 large egg

1 tsp vanilla extract

For the filling:

1 (15-oz) can pumpkin puree, well drained

½ cup heavy cream

2 large egg

2/3 cup granulated Stevia or other low carb granulated sweetener

2 tsp pumpkin pie spice

1 tsp vanilla extract

pinch of salt

Lightly grease a 9-inch pie dish and set aside.
To make the crust, in a bowl beat egg and sweetener.
Add the butter, vanilla extract and almond flour and mix until soft dough forms.
Press the mixture into the bottom and up the sides of the pie dish.
Prick the bottom of the crust all over with a fork.
Refrigerate for minimum one hour.
Preheat oven to 350°F.
Bake in preheated oven for 10 minutes.
To make the filling, in a large bowl add the eggs and sweetener and beat until well combined.
Add the pumpkin pure, heavy cream, pumpkin pie spice, vanilla extract and pinch of salt and mix to combine.
Remove the crust form the oven.
Pour the filling onto the warm crust.
Reduce the oven temperature to 325°F.
Return the pie dish to the oven and bake for 40-50 minutes or until the edges of the crust appear golden brown and the top appears slightly dried out.
Remove from the oven and allow to cool completely before serving.

Find it online: https://ketopots.com/keto-pumpkin-pie