INGREDIENTS

Crust

  • 1 ½ cups of finely chopped pecans ground
  • ½ cup of melted butter
  • ½ cup of almond flour

Filling

  • ½ can of pumpkin puree (6 ounces)
  • 8 oz. package of softened cream cheese
  • 1 egg
  • 1 cup of sugar substitute
  • 3 teaspoons of pumpkin pie spice
  • 1/4 tsp of orange extract (optional)

INSTRUCTIONS

Crust

  1. In a large mixing bowl blend the butter, pecans and almond flour until combined.
  2. Press into an 8 inch pie pan. Bake crust for 10-15 minutes in a 350 degree oven, until lightly brown. Set aside.

Filling

  1. In a large mixing bowl combine the pumpkin puree and cream cheese until well blended.
  2. Next add the egg and pumpkin pie spice.
  3. Mix everything until well incorporated and pour batter into the pie crust.
  4. Bake in a pre-heated 350 degree oven for about 20 minutes or until set.
  5. Allow to cool in the refrigerator for at least one hour before eating.
  6. Store your pie in the refrigerator.
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