Pie Crust

• 100 g Almond Flour
• 30 g Monkfruit sweetener or erythritol
• 4 tbsp Butter

Pumpkin Filling

• 800 g Pumpkin (diced)
• 200 ml Cream (thickened)
• 2 whole Eggs (lightly beaten)
• 0.33 cup Monkfruit sweetener or erythritol
• 1 tsp Cinnamon
• 0.50 g Cloves (ground)
• 0.50 tsp Nutmeg (ground)
• 0.60 g Ginger
• 0.50 tsp Salt

Instructions

• 1. Crust:
• 2. Melt butter in a small bowl, add almond flour and sweetener. Mix well.
• 3. Press firmly into bottom and up sides of 24cm (9 inch) pie plate and refrigerate until firm.
• 4. Pumpkin Filling:
• 5. Preheat oven to 180ºC (350ºF).
• 6. Steam or boil pumpkin until soft, then mash to a smooth consistency.
• 7. Combine all filling ingredients in a bowl and mix well; cream, eggs, sweetener, spices and salt. Add in the pumpkin and fold through.
• 8. Pour pumpkin pie mixture into prepared crust shell and place in oven for 45 to 55 minutes, until cooked in the centre.
• 9. Remove from oven and allow pie to cool.
• 10. Serve with a dollop of whipped cream, and enjoy!