Classic Pumpkin Pie

The Crust:

• 1.5 cups almond flour
• 3 tbs melted grass-fed butter
• 1 tsp stevia

Filling:

• 1 eight-ounce package organic cream cheese, softened
• 2 cups organic pumpkin puree
• ¼ cup xylitol
• ½ tsp stevia
• 1/4 tsp sea salt
• 1 pastured egg plus 2 yolks, slightly beaten
• 1 cup organic half-and-half
• 1/4 cup (1/2 stick) melted grass-fed butter
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• ½ tsp of pumpkin pie spice
• ¼ tsp ground ginger (optional)

1. Preheat oven to 350° F.
2. Mix melted butter with almond flour and pat down into a pie dish. Bake approx. 10 minutes at 350 degrees or until crust is slightly browned.
3. In a large mixing bowl, beat the cream cheese with a hand mixer. Add pumpkin and beat until combined.
4. Add xylitol, stevia, and salt. Beat until combined.
5. Add eggs mixed with yolks, half-and-half, and melted butter. Beat until combined.
6. Finally, add the vanilla, cinnamon and pie spice and beat until incorporated.
7. Pour the filling into the warm prepared pie crust and bake for 50 minutes or until the center is set.
8. Place the pie on a wire rack and cool to room temperature.
9. Slice and top each piece with grass-fed whipped cream, crushed walnuts, and dust with cinnamon. Enjoy!