Sugar Free Pumpkin Pie

By kelseyll

Ingredients
2 cups blanched almond flour (not almond meal)
¼ teaspoon celtic sea salt
2 tablespoons coconut oil, room temperature
1 large egg
Instructions
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9 1/2-inch glass pie dish
Bake at 350° for 8-12 minutes


If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice.

Ingredients

• 2 eggs
• 1 (15 ounce) can pumpkin
• 3 ⁄4 cup Splenda granular
• 1 ⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1 ⁄2 teaspoon ginger
• 1 ⁄4 teaspoon clove
• 1 (12 ounce) can evaporated milk
• 1 -9 inch unbaked pie shell (make an almond flour pie crust - see recipe in description)

Preparation

Step 1

Pre-heat oven to 425 degrees.
Combine ingredients.
Pour into pie crust.
Bake 15 minute at 425.
Reduce heat to 350 degrees and bake 45 minutes.
Cool and garnish with whipped cream.