Low Carb Pumpkin Pie

Recipe added by Lily Taylor

 Pie crust

Ingredients:
2 1/2 cups of blanched almond flour
1/3 of a cup of erythritol (or the sweetener of your choice) (To make a savory pie crust don't use sweetener. )
1/4 tsp of salt (To make a savory pie crust use 1/2 tsp of salt
1/4 cup of ghee or butter (Measured out solid and then melted)
1 large egg
1/2 tsp vanilla extract
Steps:
1. Preheat the oven to 350°F
2. Line the bottom of a 9 inch round pie pan with parchment paper.
3.In a large bowl, mix together the almond flour, erythritol (if you are making a sweet pie crust), and sea salt.
4. Melt the ghee and mix in the vanilla extract
5. Stir in the melted ghee and egg, until well combined. The dough will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left.
6. Press the dough into the bottom of the pan. Carefully poke holes in the surface using a fork to prevent bubbling.
7. Bake for 10-12 minutes, until lightly golden. (Add fillings after pre-baking.)

Pumpkin filling
Ingredients:
1 15 ounce can of pumpkin puree
1/2 cup Heavy cream
2 large eggs at room temperature
2/3 cup powdered erythritol or sweetener of your choice
2 tsp pumpkin pie spice
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp blackstrap molasses
Steps:
1. Beat together all remaining ingredients at medium-low speed, until smooth. (Don't over mix.)
2. Reduce the oven temperature to 325°F
3. Pour the filling into the crust. Gently tap on the counter to release air bubbles.
4. Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center.
5. Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
6. Share and enjoy your pie!

Credit:
I want to give credit to the Wholesome Yum website for providing me this recipe. I changed up the recipe up a little bit but this is still their recipe so they deserve to get credit.