Grain Free, Sugarless Pumpkin Pie

Advanced & Core Plan

Makes 1 Pie

For the crust:

1 1/2 cups almond flour
3 tablespoons erythritol or spoonable stevia
3 tablespoons organic butter

For the pie filling:

1 (15 ounces) can pumpkin puree (no sugar, check the label)
3/4 cup erythritol (like Swerve) or spoonable stevia (like Stevita)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 ounces organic, grass-fed heavy cream (or coconut cream)
8 ounces unsweetened almond milk (original or vanilla)

Heat oven to 350 degrees.  Melt the butter.  Mix the melted butter with the almond flour and sweetener.  Pat into a glass pie plate with your fingertips.  Gently heat in the oven for about 8 minutes.  Do not let the crust brown.  Remove from oven and cool completely.

For the Filling:

Preheat the oven to 425 degrees.  Combine all ingredients.  Pour into the cooled pie crust.  It is best to cover the uncovered crust with foil so it doesn’t get over cooked).  Bake for 15 minutes at 425 degrees.  Reduce heat to 350 degrees and bake for an additional 50 minutes.  (The pie will still seem gooey in the middle but once it is cool, it will solidify).  Cool and garnish with whipped organic heavy cream and sprinkle with cinnamon.