You will need the following ingredients:
•1 cup xylitol
•1 ½ -2 cups pumpkin
•1 T almond flour
•2 T butter
•2 eggs separated
•1 t cinnamon
•½ t ginger
•¼ t cloves
•¼ t allspice
•1 ½ C Oh So Delicious Coconut Milk Creamer
Mix all ingredients together well except for the coconut milk creamer, egg whites & butter. Beat egg whites until stiff and set aside. Heat the coconut milk creamer and butter until the butter melts and then mix into the pumpkin mixture. Then fold beaten egg whites into the pumpkin mixture. Pour into a half baked pie crust shell. Bake at 450* F for 10 minutes, then at 350* F for 45 minutes. Serve with whipped cream (made from the coconut milk creamer).
Recipe submitted by Bernadette H.
Almond Pie Crust
•2/3 C almond or coconut oil
•¼ C water
•1 t sea salt
•2-2 ¼ C almond flour
Mix above ingredients together and then roll out onto wax paper with a small amount of the almond flour to prevent sticking. Since the almond flour is not as porous as wheat flour, you may need to press it into the pie plate. Crimp edges. If recipe calls for pre-baking shell, then bake at 400* for 6-8 minutes.