Keto Creamy Pumpkin Pie

Makes 10 Servings

1 Serving: Calories 285, 28g Fat, 4g Carbs, 5g Protein

Filling:

1 1/3 Cup Low Carb Sugar Free Condensed Milk (recipe for it https://goo.gl/2Y6iX8)

1 - 15 ounce can Pure Pumpkin Puree

1 Tbsp Vanilla

2 Eggs

1 tsp Cinnamon

½  tsp Nutmeg

1/8 tsp cloves (or a ¼ tsp if you are awesome and love cloves like me)

¼ tsp ground ginger

¼ tsp Salt

1.     In mixing bowl, beat together pumpkin, Low Carb Sweetened Condensed Milk, vanilla, eggs, and spices.

2.     Set aside.

Crust:
2 ½ Cups Almond Flour(http://amzn.to/2znx3pc)
1/3 Cup Swerve(http://amzn.to/2yBNtNC)
¼ tsp salt
¼ cup salted butter(melted)
1 large egg
1 tsp Imitation Vanilla

1.  Set oven to 350.

2.  In a large bowl, mix together the dry ingredients.
3.  Mix in the melted butter, egg, and vanilla and mix on medium for 5 minutes.
4.  Take the dough and press it into a pie pan (make pretty edges if inclined)
5.  Bake for 15 mins with the edges covered with aluminum foil. Take the aluminum foil off and bake for an additional 5 mins until golden.
6.  Take out of the oven and add the filling and return to the oven for 35-40 minutes.