• Servings: 6
• 1 (15 oz.) can (preferably organic) pumpkin puree (no sugar or other
• 2/3 cup xylitol (OR LESS – TASTE IT!)
• Let the spices do the talking:
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 eggs
• Freshly grated nutmeg (if you have it on hand)
• 4 oz. organic coconut cream
• 8 oz. unsweetened almond milk, original or vanilla flavor

1. Combine all the ingredients. I use a high speed blender.
2. Pour into a cooled almond pie crust.
3. Bake 15 minutes at 425 degrees.
4. Reduce heat to 350 degrees and bake for an additional 35 – 45 minutes.

A delicious low carb pumpkin pie recipe that tastes as good or better than a regular high carb high sugar equivalent. My patients enjoy this pie crust-less even!