Updated: Sep 13, 2021
1 1/2 cups almond flour 1/4 c granulated sweetener (*I used Whole Earth Erythritol & Monkfruit) https://wholeearthsweetener.com/products/whole-earth-monk-fruit-erythritol-plant-based-sugar-alternative/ 1/4 tsp salt 1/4 c butter (melted)
Preheat oven to 350°.
In medium bowl, whisk together almond flour, sweetener and salt. Stir in melted butter until dough comes together and resembles coarse crumbs. . Turn out onto a glass or ceramic pie plate. Press firmly with fingers onto bottom and up the sides. Use a measuring cup to even out the bottom. Prick all over with a fork before baking. . Bake at 350° for 20 minutes or until edges are golden brown. . FILLING: 3/4 c pumpkin puree 4 oz softened cream cheese 1/3 c brown sweetener (*I used Swerve) https://swervesweet.com/ 1 1/2 tsp pumpkin pie spice 2 Tbsp water 1 1/2 tsp gelatin (*I used Simply Delish) https://simplydelish.net/build-a-box/?gclid=Cj0KCQjw4eaJBhDMARIsANhrQADH1KmrhS-SCCDsi_ACBcX3lk7ItjUm616wdoHDyuOrt94SZPv6RPAaAmHDEALw_wcB 1 c HWC 1/3 c powdered sweetener (*I used Swerve) 1 tsp vanilla
In large bowl, beat together the pumpkin puree, cream cheese, brown sweetener and pumpkin pie spice until smooth. In small bowl, whisk together water and gelatin. Microwave on high for 30 sec and then whisk again to dissolve gelatin. Beat into the pumpkin mix.
In another large bowl, beat the whipping cream with the powdered sweetener and vanilla until stiff peaks form. Fold the 2 mixtures together until no streaks remain. Spread filling on the prepared crust and refrigerate at least 2 hours or until set. . Makes 10 servings. MACROS per SERVING: Cal: 270. Fat: 24.4g. Carb: 4.1ng Protein: 5.3g