Servings: 8
Calories: 178kcal
Ingredients
- 1 cup almond flour
- 3 tbsp coconut oil
- 15 oz canned pumpkin or approx. 2 cups of homemade pureed pumpkin with excess liquid drained
- 4 eggs
- 1/2 tsp cinnamon
- 1 tsp liquid Stevia
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla
- coconut or almond milk to thin (no more than about ⅓ cup)
Instructions
- Preheat oven to 325 degrees
- Mix almond flour, coconut oil, cinnamon, and 1 egg together by hand in a medium sized bowl
- Press mixture to form crust into bottom and sides of pie pan
- Bake 10-15 minutes (remove the crust as it barely starts to brown)
- Combine pumpkin, 3 eggs, stevia, pumpkin pie spice, and vanilla and mix using an immersion blender. If you don't have one of these, use a regular blender or food processor. It should be smooth and spreadable, but not really pourable
- Add coconut milk if needed to thin slightly
- Pour/smooth the filling over the crust
- Bake for about an hour or until center is no longer jiggly. (Will set more as it cools)
Nutrition
Calories: 178kcal | Carbohydrates: 8g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 34mg | Potassium: 145mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8391IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg
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