How to Make a Low-Carb Pumpkin Pie That Tastes Like the Real Thing

Looking for a delicious and low-carb Thanksgiving dessert? Look no further than this easy-to-make pumpkin pie recipe! This pie is made with a simple almond flour crust and a creamy pumpkin filling that’s sweetened with Swerve or Erythritol. Ingredients: Crust: 1 ½ cups almond flour ¼ cup powdered Swerve or Erythritol ¼ teaspoon salt ¼ cups cold unsalted butter, cut into small pieces Filling: 1 (15-ounce) can pumpkin purée 1 cup heavy cream ½ cup powdered Swerve or Erythritol 2 large eggs 1 teaspoon pumpkin pie spice ½ teaspoon ground ginger Instructions: Crust: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, whisk together the almond flour, powdered Swerve, and salt. Add the butter and use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs. Press the crumbs into the bottom of a 9-inch pie plate. Bake for 10 minutes, or until the cr