a delicious pumpkin pie that's low in carbs and delicious on your holiday table
Preheat your oven to 350 F while you prepare the pie.
To make the crust, combine 1 1/2 cups of almond flour, 1 tbl stevia 1:1 powder, 1 tbl erythritol powder in a medium-sized mixing bowl.
In a microwave-safe bowl soften the cream cheese and add the heavy cream. Whisk these together until well mixed, and beat in one egg.
Combine the liquids with the solids and mix until a soft dough forms.
Roll out the dough between two sheets of lightly oiled parchement paper. Remove the top layer of paper and invert the second layer over the liberally greased 9 inch pie pan. Drop the crust into the pie pan and trim.
To make the filling, combine 3 eggs, 1 cup of heavy cream, and one ounce of softened cream cheese and beat until well combined.
Beat in the cinnamon, ginger, and cloves. Next add the 1/2 cup of stevia powder and 1/4 cup of erythritol powder. Mix them into the batter. Finally, add the canned pumpkin and mix until uniform.
Pour the pie filling into the crusted pie pan and bake at 350 F for one hour. If the pie has not set in the center at the end of an hour, add more time for it to set. Cool on a wire rack, and serve with whipped cream. Delightfully low carbohydrate legal.