Servings: 8

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients for Crust

2 Cups Almond Flour

½ Cup Ground Pumpkin Seeds, ground

¼ Cup Swerve Icing Sugar (can be reduced to make it less sweet)

¼ Teaspoon Kosher Salt

¼ Butter, melted

1 Egg

½ Teaspoon Vanilla Extract

Instructions for Crust:

Combine the almond flour, ground pumpkin seeds, swerve icing sugar, salt in a medium bowl and set aside. Whisk together the egg and vanilla in a small bowl, add to the dry ingredients. Add the melted butter and mix together until completely incorporated and turns in to a sticky ball. Press into a pie shell, about ¼ inch thick and place in the freezer or fridge to cool, while you make the filling.

Ingredients for Pie Filling

¾ Cup Swerve Icing Sugar (can be reduced to make it less sweet)

2 Eggs

1 Teaspoon Molasses (can be omitted, used to give the brown sugar flavor)

1 Teaspoon Cinnamon

¼ Teaspoon Cloves

1 Teaspoon Ginger

2 Cups Roasted Butternut Squash Puree

¼ Cup 52% Cream

Instructions for Pie Filling:

Preheat the oven to 350F. In a large bowl, whisk together the swerve icing sugar, eggs, molasses and spices. Add in pureed squash to the egg sugar mixture and mix. Lastly, add in the cream. Pour the filling into the chilled pie shell and bake for 30 to 45 minutes, until the middle is no longer giggly when moved. Let cool completely before serving.