[Weighless]

This looks good too! Ya'll are making me hungry now that I am out here scouring the web for recipes!

http://www.lowcarbluxury.com/recipes/recipe-cake08.html


Ingredients for Pie Shell:

• 1 cup almond flour
• 1/4 cup Splenda
• 4 tablespoons butter, melted

Ingredients for Pumpkin Filling:

• 1 can Pumpkin (not "Pie Filling")
• 1/2 cup Splenda
• 3 tablespoons Diabetisweet Brown Sugar Substitute
• 2 Eggs, beaten slightly
• 3/4 cup Heavy Cream
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon salt
• 1 tsp Cinnamon
• 1/2 teaspoon Cloves
• 1/2 teaspoon Nutmeg
• 1/8 teaspoon Ginger
• 1/2 teaspoon Cardamom or Allspice (optional)

Prepare pie shell: Melt butter in a small bowl. Add almond flour and Splenda. 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 judgement 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."

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 (there's 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 net carbs per serving.