Preheat the oven to 180C/350F. This initial step is crucial because a properly preheated oven ensures that your pie bakes evenly and achieves that perfect golden crust.
Grease a 9-inch pie pan with cooking spray. This will prevent your crust from sticking, allowing you to remove the pie easily once it's baked.
In a large mixing bowl, combine the almond flour, coconut flour, and salt. Use a whisk to blend them together thoroughly, breaking up any lumps.
Add the softened butter, keto brown sugar, and egg to the bowl. Mix these ingredients until a smooth dough forms. You want a consistency that's easy to work with and holds together well.
Press the dough evenly into the bottom and up the sides of the prepared pie pan. Ensure an even thickness throughout to achieve a perfectly baked crust.
Place the pie crust in the preheated oven and bake for about 15 minutes, or until it begins to turn lightly golden. This pre-baking step helps to set the crust and create a crispy texture.
Remove from the oven and set aside to cool slightly while you prepare the filling. It's important not to skip this step, as a hot crust can affect the filling.
In a large mixing bowl, whisk together the pumpkin puree, beaten eggs, keto-friendly brown sugar, heavy cream, vanilla, pumpkin pie spice, and salt. Mix until the filling is smooth and well combined. This is where the magic happens, so make sure to blend thoroughly.
Pour the pumpkin filling into the pre-baked crust, spreading it out evenly. This step is essential for ensuring that every slice of pie has the perfect ratio of crust to filling.
Place the pie back in the oven and bake for 50 minutes or until the filling is set. Keep an eye on it towards the end of the baking time to avoid overcooking.
Let the pie cool completely, then refrigerate for two hours to set even more. This final step allows the flavors to meld together beautifully and makes for a slice that holds its shape.
