Prep Time: 45 Minutes                  Cook Time: 70 Minutes 

Filling Ingredients

• 3 Eggs 
• ½ Cup heavy whipping cream 
• ⅔ Cup powder swerve 
• 1 ½ tsp pumpkin spice  
• 1 tsp Vanilla extract
• 15 oz pumpkin puree canned

Pie Crust Ingredients

• 1 cup almond flour
• 2 tbsp powder swerve 
• 1/4 cup Unrefined coconut oil melted 

Instructions For Pie Filling 

In a small bowl, add the eggs, ⅔ cup powder swerve, heavy cream, pumpkin spice, pumpkin puree, and vanilla extract and mix well

Pie Crust Instruction

1. Preheat the oven to 350 degrees
2. In a small bowl, add the almond flour, and powder swerve
3. Melt coconut oil and add to the almond, and powder swerve. Mix until you have a crumbly mixture
4. Pour into a 9-inch shallow pie dish. Using your fingers pat the crust into the bottom of the pan evenly working your way up the sides of the pan
5. Using a fork poke holes in the bottom of the crust
6. Add pie filling to the crust of the pie and bake 40-50 minutes. If the sides of the pie crust start to brown to much cover with aluminum foil. The center of the pie should still jiggle slightly when done.
7. Chill pie for 6-8 hours and enjoy

Makes 8 servings 

Nutrition Info Per Serving 

Calories 271, Protein 6g, Fat 25g,  Net Carbs 6g Total carbs 41g

Keep in mind that the nutritional values of this recipe may vary depending on the ingredients you use, so I suggest entering your ingredients into a nutrition calculator such as  Carb Manager for the most accurate data.