Pumpkin Pie with Almond Flour Crust

Did you know that if you eat according to the colors of the season, you will probably get a good dose of the nutrition your body needs? As the leaves start to change color in the fall, we think about golds, oranges, reds. Corresponding foods include pomegranates, squashes, beets, and carrots. Think about incorporating some of those into your meal plan this fall. And of course, don’t forget the pumpkin! Here is a grain-free and sugar-free pie.

Make an Almond Flour Crust, and while its cooling, make your filling:

• 1/2 tsp kosher or sea salt
• 1 TBS of Stevia powder or 15 drops of Stevia liquid
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 eggs
• 15 oz can of pumpkin puree
• 12 oz can of evaporated milk (NOT condensed milk–too much sugar)

1. Stir together dry ingredients and set aside.
2. Beat eggs, then add pumpkin puree (and liquid stevia if using) and mix well. Add dry ingredients and combine.
3. Transfer to pie crust and bake in 415 degree oven for 15 minutes. Reduce heat to 350, and bake for another 40 – 50 minutes until a knife inserted into the pie comes out clean.
4. Cool in a wire rack for 2 hours, then serve or refrigerate until ready to serve.

This pie is yummy as is, but you can add freshly whipped cream, sweetened with a little vanilla, as a perfect topper for this delicious fall desert!