Pumpkin Pie

Pie Crust:

1 cup Almond Flour, Blue Diamond®

½ tsp nutmeg

1 lg. egg

2 tbsps. butter, room temperature

Filling:

1 cup Libby’s® pumpkin puree’

2 lg eggs

¾ cup unsweetened Almond milk

1 tsp cinnamon

¼ tsp ginger

¼ tsp ground cloves

½ cup equivalent artificial sweetener Aspartame

In a mixing bowl, combine all ingredients until soft dough forms. Between to pieces of wax paper roll dough to fit 9” pie plate. Remove top piece of wax paper, turn pie plate upside down on to crust, flip pie plate with rolled pie shell into dish, with fingers flute upper edge of crust. Mix together pie ingredients add to pie crust, bake at 350’ 30-40 minutes, makes 8 servings, 1 serving is 5.0 carbs.