No Fail Low-Carb Pumpkin Pie

Step 1Start by making the pie crust. In a bowl, mix the almond flour, flax meal and a pinch of salt.

Step 2Add softened butter (or ghee or coconut oil) and egg. Use a spoon or your hand to mix until thick dough is formed.

Step 3Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 24 cm (9 inch) pie pan (ideally non stick with a removable bottom) lined with a round 24 cm (9 inch) piece of parchment paper.

Step 4Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. You'll need about 4 cm (1 ¹/₂ inch) edge to hold the filling.

Step 5Place in the freezer while you prepare the filling, but keep it there for at least 30 minutes.

Step 6Place all of the filling ingredients into a mixing bowl: pumpkin puree, sweeteners, heavy whipping cream (or coconut cream), egg yolks, egg whites, pumpkin pie spice (you can use less or more to taste), lemon zest and salt.

Step 7Use a hand mixer and process until smooth and creamy.

Step 8Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 9When the oven is ready, remove the pie crust from the freezer and pour in the pumpkin pie mixture.

Step 10Place in the oven and bake for 20 minutes. Then reduce the temperature to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional) and bake for another 30 to 40 minutes, until the filling is set and the top is lightly browned.

Step 11Remove from the oven and let it cool down to room temperature before slicing. Store in the fridge for up to 4 days or freeze for up to a month.

Step 12Optionally, serve each slice with a dollop of whipped cream and a dusting of cinnamon.