1teaspoonsxanthan gumoptional thickener see note for using yolks instead
Preheat oven to 350°F.
Pulse all crust ingredients together until in food processor until dough ball forms.
Press into pie dish starting from the middle and working out towards the sides.
Smooth crust out evenly using the back of a spoon.
Bake for ten minutes.
Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
Beat until just combined.
Gradually stir in almond milk.
Pour filling into pie crust.
Bake at 375 degrees F for 30-40 minutes.
Cool on a wire rack.
Keep refrigerated after cool enough to touch.
For a firmer pie, use 3 egg yolks plus 1 whole egg in place of the 3 whole eggs.You may want to use another low carb pie crust for this recipe.* 1/3 cup additional almond flour plus 1/4 teaspoon vanilla extract can be used instead of the vanilla whey protein in the crust mixtureMakes 8 servingsNet carbs per serving: 6g