Ingredients

¾ tsp Stevia or ¼ c of xylitol

1 tsp ground cinnamon

½ tsp salt

½ tsp ground ginger

¼ tsp ground cloves

2 large eggs

1 can (15 oz) Pumpkin puree

12 oz full-fat Coconut milk (or almond milk)

Almond flour pie crust (recipe follows)

 

Directions

  • Preheat oven to 425 degrees.
  • Mix Stevia, cinnamon, salt, ginger, and cloves in small bowl.
  • Beat eggs in large bowl.
  • Stir in pumpkin and spice mixture.
  • Gradually stir in coconut milk.
  • Pour into pie crust.
  • Bake for 15 minutes.
  • Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean.
  • Cool on wire rack for 2 hours.
  • Cut and serve.