Low Carb Pumpkin Pie

Ingredients:

Almond Pie Crust:

-1 ½ cups almond flour or almond meal

-3 tbsp butter, melted

-1 tsp stevia (or other non-sugar sweetener)

Pumpkin Pie Filling:

-2 cups pumpkin puree (not pumpkin pie filling which is full of sugar)

-1 cup heavy cream

-6 tbsp stevia (or other non-sugar sweetener)

-2 tsp vanilla extract

-1 tsp cinnamon

-½ tsp ground ginger

-¼ tsp ground cloves

-½ tsp salt2 eggs

Instructions for Pie Crust:

• Heat oven to 350 F.

• Melt the butter in a mixing bowl. Add the almond flour (or meal) and stevia and mix.

• Using your fingertips, press the dough to the bottom and sides of the pie dish.

• Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Instructions for Pie Filling:

• In a mixer, beat the eggs.

• Add in pumpkin puree, vanilla, spices, stevia (or other sweetener), and heavy cream. Mix well.• Pour into pie crust and bake for 40-50 minutes or until toothpick (or knife) inserted comes out clean.

• Let cool completely.

Makes 8 servings;

*count each serving as your fats for the day and 1 restricted vegetable.

Recipe courtesy of Heal Clinics – www.healclinics.com