Pumpkin Pie (Low Sugar) Diabetic Friendly Recipe

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 here)

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.