Low Carb Pumpkin Pie with Hazelnut Crust

Low Carb Pumpkin Pie with Hazelnut Crust

Ingredients

• 2 1/2 cup blanched almond flour ((or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour))
• 1/4 cup Swerve Sweetener (or sweetener equivalent to 1/4 cup sugar)
• 4 tbsp butter ((or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour))
• 3/4 tsp cinnamon
• 15 oz pumpkin purée ((or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour))
• 3/4 cup Swerve Sweetener (or sweetener equivalent to 3/4 cup sugar)
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 cup cream ((or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour))

Instructions

1. Preheat oven to 325 degrees F.
2. Place all crust ingredients in a medium bowl.
3. Cut butter and egg into flour, cinnamon and sweetener with a pastry/dough cutter until mixture resembles small pebbles and the flour is thoroughly moistened.
4. Press crust mixture into a 9 or 10" pie dish or 2 smaller 6" pie dishes or tart pans.
5. Bake for approximately 8 to 10 minutes; remove from oven and set aside.Increase oven temperature to 375 degrees F.
6. In a medium bowl, mix all filling ingredients well until smooth and well blended.
7. Pour filling into pie dish or pan.
8. Bake at 375 degrees for 15 minutes; reduce heat to 350 degrees and bake an additional 15 minutes; reduce heat one more time to 325 degrees and bake an additional 20 to 30 minutes, or until knife inserted near center comes out clean.
9. Cool approximately 2 hours; serve at room temperature after 2 hours or refrigerate.
10. Serve topped with whipped cream or vanilla ice cream, if desired.