Pumpkin Pie - Low Carb, Gluten Free, Sugar Free, Paleo
Serves: 8
 
Ingredients
  • Almond Flour Crust recipe, unbaked
  • 1 15 ounce can of pumpkin
  • 2 eggs
  • 6 ounces half and half or coconut milk for paleo diet
  • 1/2 cup xylitol
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
Instructions
  1. Preheat oven to 425°
  2. In medium bowl beat eggs. Add all the other ingredients and mix well.
  3. Pour into unbaked almond flour crust pie shell.
  4. Place pie on a rimmed baking sheet.
  5. Put carefully into the oven so that the filling doesn't slosh over the crust.
  6. Bake at 425° for 15 minutes.
  7. Reduce oven temperature to 350° and continue baking for 40-50 minutes or until the edges are set and an instant read thermometer inserted in the center reads 175,° or a knife inserted near the center comes out clean.
  8. Let cool before serving.
Recipe by Preheat to 350˚ at https://preheatto350.com/pumpkin-pie-low-carb-gluten-free/