| 13 | 72 | 252 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 4 min | 1 h 8 min | 8 |
| 1 can (15oz) | Pumpkin purée, canned |
| 3/4 cup | Stevia sweetener, powder |
| 1/2 tsp | Salt |
| 1 tsp | Cinnamon |
| 1/2 tsp | Ginger, ground |
| 1/4 tsp | Cloves |
| 1/2 tsp | Nutmeg, ground |
| 114 gm | Coconut cream |
| 227 gm | Almond milk, vanilla, unsweetened, Silk |
| 1 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 1 pinch | Sea salt, fine |
| 1/2 tsp | Stevia sweetener, powder |
| 3 tbsp | Extra virgin olive oil |
Pie:
Combine all the ingredients. I use a high speed blender.
Pour into a cooled almond pie crust.
Bake 15 minutes at 425 degrees.
Reduce heat to 350 degrees and bake for an additional 35 – 45 minutes.
Crust:
Mix dry ingredients. Add extra virgin olive oil and thoroughly combine. Press into glass pie plate.
Bake at 350 degrees for 7 to 8 minutes. You don’t want the crust to brown.
Remember to turn up the oven to 425 once the crust is done. You bake the pumpkin pie at this higher temperature for just the first 15 minutes.
| Meat Alternative | 0.7 |
| Milk Alternative | 0.1 |
| Vegetables | 0.8 |
