Ingredients:
- 1 can (15 oz) pumpkin puree (no sugar added)
- 3/4 cup stevia (spoonable) or 2/3 cup xylitol
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 4 oz organic cream
- 8 oz unsweetened almond milk, original or vanilla flavour
- 1 almond pie crust (see recipe).
Instructions:
Preheat oven to 425 degrees F. Combine all the ingredients. Pour into a cooled almond pie crust. Bake 15 minutes at 425 degrees F. Reduce heat 350 degrees F and bake for an additional 45 minutes. Cool and garnish with whipped (organic) cream, flavours with cinnamon and stevia to taste.