Holiday Pumpkin Pie Ingredients for Pie Shell:
1/2 Cup almond flour
2/4 Cup macadamia nut flour
3/4 Cup pecan meal
4/4 Cup Splenda. or Sweet-N-Low. 1 Pkt Sweet-N-Low. or Cyclamate (mixing sweeteners gives a
sweeter, synergistic effect!) 4 Tbsp butter - melted
Pumpkin Filling: 1 can Pumpkin (not "Pie Filling" - it has sugar!)
5/2 Cup Splenda. 1 Tbsp Brown Sugar Twin. 2 Eggs - beaten slightly
6/4 Cup Heavy Cream 1 tsp Vanilla Extract (Use high quality unsweetened!)
7/2 tsp. salt 1 tsp Cinnamon
8/2 tsp Cloves
9/2 tsp Nutmeg
10/8 tsp Ginger
11/2 tsp Cardamom or Allspice (optional)
Prepare pie shell: Melt butter in a small bowl. Add ground nuts and sweetener. Mix well.Press firmly
into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.
Preheat oven to 350 F . In large bowl, mix all filling ingredients in the order given. Use your own
judgment about spices - some like a more cinnamon-y mix and others like less. This is your call, but
amounts listed result in a rich, aromatic "classic" mix. You can also adjust sweetness to your own
taste (if you're using the Canadian cyclamate based Brown Sugar Twin you'll get better, sweeter
results than from the American saccharine based version.) Pour mixture into prepared pie shell and
place in preheated oven until center tests done (about 45-55 minutes - ovens vary.) Allow to cool
completely before serving.
This pie must be kept refrigerated (no sugar to act as a preservative), but this pie is amazingly
delicious!! Top with artificially sweetened real whipped cream if you like (I do!) This pie is at
its best the 2nd day!
Makes 8 servings. 8 carbs per serving (allowing for fiber.)
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