Servings: 8

FOR THE CRUST FOR THE CRUST
1 1/2 cups almond flour 1 ½ cups almond flour
1/4 cup Swerve Sweetener either granular or powdered is fine* ¼ cup Swerve Sweetener either granular or powdered is fine*
1/4 tsp salt ¼ tsp salt
1/4 cup butter melted ¼ cup butter melted
 
FOR THE PIE FOR THE PIE
15 ounce can pumpkin puree 15 ounce can pumpkin puree
1/2 teaspoon stevia concentrated powder or 1/2 cup sugar equivalent (add more to taste) ½ teaspoon stevia concentrated powder or ½ cup sugar equivalent (add more to taste)
1 teaspoon cinnamon 1 teaspoon cinnamon
1/2 teaspoon ground ginger ½ teaspoon ground ginger
1/2 teaspoon ground nutmeg not a nut for those worried ½ teaspoon ground nutmeg not a nut for those worried
3 egg yolks 3 egg yolks
1 large egg 1 large egg
2/3 cup heavy cream ⅔ cup heavy cream

FOR THE CRUST
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.
To bake a filled pie, pre bake 10 to 12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning.
*For a savoury pie crust, leave out the sweetener, use ½ tsp salt, and add ½ tsp garlic powder.
FOR THE PIE
Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
Beat in yolks and egg until well combined.
Gradually stir in heavy cream.
Pour filling into prepared pie crust.
Cover crust edges with a pie shield or aluminum foil to prevent burning. Bake at 375°F for 30 to 40 minutes or until set.
Cool on wire rack.
Store in refrigerator.