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Autumn is here, and pumpkins are everywhere. Pumpkin pies can be a bit of a lengthy process to bake, but they are simple and taste so delicious. Enjoy these warm flavors. You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!

Entire pie = 41.81g net carbs
Cut into 12 slices, each slice = 3.48g net carbs

Ingredients:

Crust:

• 1 large egg
• 1⅓ cup almond flour
• ¼ cup monk fruit sweetener
• 3 Tbsp. melted butter
• 1 tsp. cinnamon
• 1 tsp. imitation vanilla extract

Pie Filling:

• 2 large eggs
• 2 cup pumpkin purée
• ¾ cup golden monk fruit sweetener
• 1 tsp. cinnamon
• 1 tsp. imitation vanilla extract
• ½ tsp. ginger
• ½ tsp. nutmeg
• ½ tsp. sea salt
• ¼ tsp. allspice

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Directions:

Crust:

1. Preheat oven to 350 degrees, and lightly grease bottom of a 9″ pie pan.
2. In a mixing bowl, combine almond flour, monk fruit sweetener, and cinnamon. Mix well.
3. Add egg, melted butter, and imitation vanilla extract to mixing bowl. Mix well.
4. Spread evenly along bottom and sides of pie pan.
5. Bake until lightly golden (about 12 minutes), and set aside.

Pie Filling:

1. Preheat oven to 400 degrees.
2. In a mixing bowl, combine pumpkin purée, eggs, and imitation vanilla extract. Mix well.
3. Add golden monk fruit sweetener, cinnamon, ginger, nutmeg, sea salt, and allspice to mixing bowl. Mix well.
4. Pour mixture into pie crust, and bake until almost fully set (about 40 minutes).
5. Prop oven door open, and let pie cool inside oven for another 40 minutes.
6. Garnish with sugar-free whipped cream (optional).
7. Serve immediately or refrigerate.