NO BAKE

WHY YOU'LL LOVE IT

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INGREDIENTS

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Prepare the Almond Flour Crust

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Create the Pumpkin Pie Filling

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Whip Together the Cream Cheese Filling

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Chill and Serve

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NO BAKE

PUMPKIN PIE

LOW CARB RECIPE

WHY YOU'LL LOVE IT

INGREDIENTS

Almond Flour Swerve Confectioner's Sugar Melted Butter Cinnamon Salt Cream Cheese Pumpkin Puree Almond Milk Instant Sugar Free Vanilla Pudding Pumpkin Pie Spice

Prepare the Almond Flour Crust

In a bowl, combine the almond flour, Swerve Confectioner's Sugar, cinnamon, and salt. Pour in the melted butter and mix until the mixture resembles coarse crumbs. Press the mixture into a pie dish, forming an even crust along the bottom and sides. Refrigerate the crust while you prepare the filling.

Create the Pumpkin Pie Filling

In a separate bowl, combine the pumpkin puree, Almond Milk, Sugar Free Vanilla Pudding, pumpkin pie spice, and salt. Mix until smooth and well combined. Pour the filling into the prepared almond flour crust.

Whip Together the Cream Cheese Filling

In a separate bowl, whip together softened cream cheese and confectioner's sugar.

Chill and Serve

Refrigerate the pie for at least 2-3 hours or until it's set. When ready to serve, you can optionally top it with whipped cream and a sprinkle of extra pumpkin pie spice for that finishing touch. Slice and enjoy your keto-friendly pumpkin pie!