A Thanksgiving-worthy blend of spices, pumpkin, and almond flour (to reduce the carb count). So delicious even the most tradition-loyal family members will approve.Ingredients
1/3 cup coconut oil
1/2 cup plus 2 TBS almond meal/flour
1/4 cup plus 2 TBS all purpose flour
1/4 tsp salt
1 tsp white vinegar
1 TBS water
1 (15 oz.) can pumpkin puree
1/4 cup plus 2 TBS C&H light sugar (a sugar and stevia blend)
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
a pinch of nutmeg
1/2 cup half and half
Preheat oven to 425 degrees F.
Spray a 9-inch pie pan with non-stick cooking spray.
In a bowl, combine the almond meal, flour and salt and toss together.
Add the coconut oil and blend with a pastry blender/cutter until very well combined.
Add vinegar and water and continue to mix with the pastry blender.
Press the crust mixture into a pie dish and with your fingers, press evenly along the bottom of the bottom and sides and set aside. Trying to roll it out won't work because it will be very soft.
In a large bowl, blend the pumpkin and eggs together.
In a separate bowl, whisk together the sugar, cinnamon, ginger, cloves, salt and nutmeg.
Add to the pumpkin mixture and mix well.
Slowly add in the half and half and mix until well combined.
Bake for 10-15 minutes, watching closely and making sure the crust doesn't get too brown.
Cover the crust (only) with foil or a pie crust shield.
Reduce the heat to 350 degrees F and bake for 40-50 minutes longer, or until a knife inserted in the center comes out clean.
Let the pie cool completely and refrigerate or serve.
- Calories 182
- Total Fat 13g
- Saturated Fat 1g
- Sodium 85mg
- Carbohydrate 15g
- Dietary Fiber 3g
- Protein 4g