Ingredients for Pie Shell:

1/2 Cup almond flour
1/4 Cup macadamia nut flour
1/4 Cup pecan meal
1/4 Cup Splenda® or Sweet-N-Low®
1 Pkt Sweet-N-Low® or Cyclamate (mixing sweeteners gives a sweeter,
synergistic effect!)
4 Tbsp butter - melted

Ingredients for Pumpkin Filling:

1 can Pumpkin (not "Pie Filling" - it has sugar!)
1/2 Cup Splenda®
1 Tbsp Brown Sugar Twin®
2 Eggs - beaten slightly
3/4 Cup Heavy Cream
1 tsp Vanilla Extract (Use high quality unsweetened!)
1/2 tsp. salt
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/8 tsp Ginger
1/2 tsp Cardamom or Allspice (optional)

Prepare pie shell: Melt butter in a small bowl. Add ground nuts and
sweetener. Mix well.Press firmly into bottom and up sides of 8 or 9
inch pie plate and refrigerate until firm.

Preheat oven to 350°F. In large bowl, mix all filling ingredients in
the order given. Use your own judgement about spices - some like a
more cinnamon-y mix and others like less. This is your call, but
amounts listed result in a rich, aromatic "classic" mix. You can also
adjust sweetness to your own taste (if you're using the Canadian
cyclamate based Brown Sugar Twin you'll get better, sweeter results
than from the American sacharine based version.) Pour mixture into
prepared pie shell and place in preheated oven until center tests
done (about 45-55 minutes - ovens vary.) Allow to cool completely
before serving.

This pie must be kept refrigerated (no sugar to act as a
preservative), but this pie is amazingly delicious!! Top with
artificially sweetened real whipped cream if you like (I do!) This
pie is at its best the 2nd day!

Makes 8 servings. 8 carbs per serving (allowing for fiber.)