low carb pumpkin pie

Holiday Pumpkin Pie

Ingredients for Pie Shell: 1 cup almond flour 1/4 cup Splenda 4 tablespoons butter, melted

Ingredients for Pumpkin Filling: 1 can Pumpkin (not "Pie Filling") 1/2 cup Splenda 3 tablespoons Diabetisweet Brown Sugar Substitute 2 Eggs, beaten slightly 3/4 cup Heavy Cream 1 teaspoon Vanilla Extract 1/2 teaspoon salt 1 tsp Cinnamon 1/2 teaspoon Cloves 1/2 teaspoon Nutmeg 1/8 teaspoon Ginger 1/2 teaspoon Cardamom or Allspice (optional) Prepare pie shell: Melt butter in a small bowl. Add almond flour and Splenda. Mix well. Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm. Preheat oven to 350°F. In large bowl, mix all filling ingredients in the order given. Use your own judgement about spices — some like a more cinnamon-y mix and others like less. This is your call, but amounts listed result in a rich, aromatic "classic" mix." Pour mixture into prepared pie shell and place in preheated oven until center tests done (about 45-55 minutes — ovens vary.) Allow to cool completely before serving. This pie must be kept refrigerated (there's no sugar to act as a preservative), but this pie is amazingly delicious!! Top with artificially sweetened real whipped cream if you like (I do!) This pie is at its best the 2nd day! Makes 8 servings. 8 net carbs per serving.