• 1 cup almond flour
  • 1/4 cup salted butter
  • 1/2 cup water
  • 1 scant tablespoon Vital Proteins gelatin
  • 1 cup pumpkin puree
  • 2 8 oz packages cream cheese room temperature
  • 1.5 tablespoons cinnamon
  • 2 teaspoons nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon stevia glycerite
  • 3/4 cup Swerve or lakanto (confectioners blend)


  1. Place the almond flour and the butter in a skillet over medium heat.
  2. Use a spatula to mix the almond flour and butter until the almond flour is lightly toasted.
  3. Then place the toasted almond flour in pie plate and press it to the bottom and sides of the pie plate until covered.
  4. Put the water in a saucepan with the gelatin and mix to combine.
  5. Then put the saucepan over medium heat and mix in the pumpkin until hot and well combined.
  6. Pour the pumpkin mixture into a mixing bowl and add the cream cheese, cinnamon, nutmeg, salt, vanilla and sweetener.
  7. Use a hand beater to combine the mixture until smooth and put it into the pie plate over the almond crust.
  8. Refrigerator for one hour or until set and chilled.
  9. Serve and enjoy.
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