For Pie Shell:
1/2 Cup almond flour
1/4 Cup macadamia nut flour
1/4 Cup pecan meal
1/4 Cup Splenda® or Sweet-N-Low®
1 Pkt Sweet-N-Low® or Cyclamate (mixing sweeteners gives a sweeter, synergistic effect!)
4 Tbsp butter - melted
For Pumpkin Filling:
1 can Pumpkin (not "Pie Filling" - it has sugar!)
1/2 Cup Splenda®
1 Tbsp Brown Sugar Twin®
2 Eggs - beaten slightly
3/4 Cup Heavy Cream
1 tsp Vanilla Extract (Use high quality unsweetened!)
1/2 tsp. salt
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/8 tsp Ginger
1/2 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 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. This pie is at its best the 2nd day.
Makes 8 servings. 8 carbs per serving (allowing for fiber.)