Makes one 9-in pie or 24 mini pies
Crust
150 g Almonds ground
100 g cashew
2 tbs honey
3 tbs butter
1. Place nuts in a blender and finely grind.
2. Melt butter
3. Stir ground nuts, butter, and honey until evenly distributed.
4. Press mixture into bottom of muffin tins (or one 9-in pie dish)
Bake crust 7 minutes.
Pie Filling
1/4
teaspoon Stevia*
1
teaspoon ground cinnamon
1/8
teaspoon Salt
1/4
teaspoon Pumpkin pie spice (powdered cinnamon, cloves, ginger, nutmeg, and
allspice)
1
teaspoon Vanilla
2 Large Eggs
1
can (15 oz) Pureed Pumpkin**
1
cup Whipping Cream
1. Mix stevia, cinnamon, salt, pumpkin pie mix in small bowl. Beat eggs in large bowl.
Stir in pumpkin, vanilla, and stevia-spice mixture into beaten eggs. Gradually
stir in cream.
2. Pour into pie shells.
3. Bake at 300° F; bake for 20 - 25 minutes. Mine did not set all of the way before the
crust began to brown too much so I removed it and let it cool. The pie
thickened for me while cooling.
* (Make sure you have real stevia or your pie will not be sweet enough. We buy our stevia from the bulk section of HyVee because the precontainered stevia that we had found has added fillers (vegetable inulin, dextrose...ect) so then more of your "stevia" will be needed to make the pie sweet enough.)
**(Make sure you buy pureed pumpkin and not pureed pumpkin pie mix-the pumpkin pie mixture has sugar already added.)