Ingredients

• 3 Eggs
• 2 Tablespoons Stevia
• 12 Ounces Homemade Sweetened Condensed Milk with Stevia
• 1½ Cups Cooked Pumpkin Puree
• 3 Tablespoons Unsalted Butter, Melted
• 1 Tablespoon Gluten Free All-Purpose Flour
• ½ Teaspoon Nutmeg
• ½ Teaspoon Cinnamon
• ½ Teaspoon Ground Ginger
• ¼ Teaspoon Ground Cloves
• Dash of Salt
For the Crust:
• 2 Cups Almond Meal
• 1/3 Cup Unsalted Butter, Melted
• ¼ Teaspoon Cinnamon
• 1 Teaspoon Vanilla Extract

Directions

1. Preheat oven to 350°F.
2. Prepare crust in a bowl, mix together almond meal, butter, cinnamon and vanilla with a fork.
3. Press this mixture into an 8-inch glass pie pan or a 9-inch tart pan. Bake for 10 minutes to set the crust.
4. In a large bowl, whisk together eggs, stevia, condensed milk, pumpkin, and better to thoroughly combine.
5. In a small bowl, mix together flour, nutmeg, cinnamon, ginger, cloves and a pinch of salt; stir into pumpkin mixture.
6. Pour pumpkin filling into pie crust. Bake for 50 to 60 minutes, until filling is set around edges and slightly loose in center.
7. Cool on wire rack for 1 hour. Cover and refrigerate for 2 hours.
For the Pumpkin Puree:
8. Cut one small pie pumpkin in half; scoop out seeds.
9. Place pumpkin; cut side down, on a rimmed baking sheet.
10. Bake at 400°F for 45 minutes to 1 hour, until soft.
11. Scoop flesh from pumpkin into a bowl.
12. Mash pumpkin with a potato masher.
For the Sweetened Condensed Milk:
13. 1½ cups Almond milk, ¼ cup stevia, 3 TBPS unsalted butter, 1 tsp vanilla.
14. Mix stevia and milk together in a heavy-bottomed saucepan. Stirring often, bring to a low simmer over medium-low heat.
15. As soon as steam starts lifting off the milk, lower the heat even further, and when the stevia is entirely dissolved, put the heat as low as it can go.
16. The goal is to reduce the quantity in the pot by approximately half. It takes about 2 hours at very low heat to reduce to one cup of liquid.
17. Once reduced to your satisfaction, whisk in the butter and vanilla.