Low Carb Pumpkin Pie

Crust:

In a large bowl, add almond flour, coconut flour, low carb sweetener and salt. Combine well.

Add cold butter chunks, using a pastry cutter or hand mixer to begin mixing.

Using your hands to complete the mixing process, and keep small butter pieces

Add beaten egg, vanilla and olive oil. Continue mixing with hand mixer until well blended.

Create a ball with the dough, cover with saran wrap and refrigerate for about 60 minutes.

Preheat oven to 350 degrees F.

Grease pie pan with coconut or avocado .oil

Press the dough down to evenly cover the pie pan bottom and sides and poke holes in entire crust.

Bake for 10-12 minutes or until the edges get golden brown.

Pie:

Increase oven temp to 425F. Combine pumpkin puree, eggs, sweetener, pumpkin spice mix in a bowl and mix completely. Pour filling into pie crust. Cover crust edges with aluminum foil.

Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for at least 2 hours before serving.