Ingredients

  • 1 (15 ounces) Can Pumpkin Puree
  • ¾ Cup Stevia or 2/3 cup xylitol
  • ½ Teaspoon Sea Salt
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Ground Ginger
  • ¼ Teaspoon Ground Cloves
  • 4 Ounces Organic Cream
  • 8 Ounces unsweetened almond milk

Almond Pie Crust

  • 3 Cups Almond Meal or Almond Flour
  • 6 Tablespoons Stevia or Xylitol
  • 6 Tablespoons Melted Butter

Directions

Crust:

  1. Heat oven to 350° Melt the butter.
  2. Mix the melted butter with the almond meal and stevia. Pat into a glass pie plate with your fingertips.
  3. Gently heat in the oven for about 10-15 minutes.
  4. Do not let the crust go brown. Remove from oven and cool.

Pie:

  1. Preheat oven to 425°
  2. Combine all the ingredients.
  3. Pour into a cooled almond pie crust. Bake 15 minutes at 425°
  4. Reduce heat to 350°F and bake for an additional 45 minutes.
  5. Cool and garnish with whipped (organic) cream, flavored with cinnamon and stevia.