Filling:

• 2 eggs
• 16 ounces canned pumpkin
• 3/4 cup sugar substitute (I use Splenda)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon ground cloves
• 1-2/3 cups half & half
• 1 almond pie crust — see below

In medium bowl, slightly beat eggs. Add pumpkin, sugar substitute, all spices and half-and-half. Mix well. Pour mixture into almond pie crust.

e at 350° for 45 minutes or until knife inserted in center comes out clean. Let cool before cutting.

Crust:

• 1-1/4 cups almond flour — see below
• 2 tablespoons sugar substitute (I use Splenda)
• 3 tablespoons butter — melted

 In a medium mixing bowl, combine all ingredients and mix well. Press mixture into an 9 inch pie plate.

Bake at 375° for 10-12 minutes.

Variations: Substitute pecan flour, brazil nut flour, hazelnut flour or walnut flour for the almond flour.

 Per serving (including Almond Pie Crust):  8.5 g carbohydrates, 157.6 calories, 2.4 g fiber,  12.6 g fat, 4.4 g protein

 ===============

To make almond flour: Place nuts in blender, food processor or coffee grinder. (Use only small amounts at a time.) Grind until flour or meal consistency. You may want to sift out the larger pieces to either discard or re-grind.

Recipe from Belinda’s Cookbook, More! Low Carb Recipes Fast & Easy