Whole Pie just waiting to be taste-tested!

An inviting slice of pie about to be eaten!

 Raw dough - rolled and flipped into dish and patched with fingers and pressed up sides

Lightly baked crust - for this pie I suggest only 5 minutes or it will darken too much later.

Finely chopped raw almond mixture - tastes yummy on its own!

 Pie filling poured over top of the nut mixture and ready to be baked to perfection.


My husband really approved of this pie and ate most of it by himself.  He liked the texture contrast between the crushed nuts and the softer, smooth pumpkin filling and said the filling almost tasted like caramel to him.  I prefer this pie without the nuts...more traditional and very yummy!

SINGLE PIE CRUST (Choose from 2 recipes)  - SEE RECIPE BELOW - (made with the original bake mix with xanthan gum.  If not using the xanthan gum, add 1 to 2 tsp finely ground pysillium husks and add more dry ingredients if is to refrigerate dough first...but I was impatient).  If desired, use the Miracle Dough Pie Crust that I recently developed for sweet pies.  Yummy too and easier to roll out and work with by far.  Here is the LINK FOR THE ALTERNATE PIE CRUST.

Almond Layer:
1 cup finely chopped raw almonds* (250 mL)
1/cup powdered erythritol (75 mL)
3 tbsp butter, melted (45 mL)
2 tsp Gluten-Free Bake Mix 2, OR almond flour  (10 mL)
1/tsp almond extract (0.5 mL)
Pumpkin Filling:
11/4 cups canned pumpkin (300 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2  cup powdered erythritol (125 mL)
4 oz regular cream cheese (125 g)
1/cup sour cream (75 mL)
2 eggs
1 tsp molasses (5 mL)
1/tsp almond extract (1 mL)

Preheat the oven to 350°F (180°C). 

Single Pie Crust, RECIPE BELOW:  Prepare as directed below.  Bake 5 minutes.

Almond Layer:  In medium bowl, combine chopped almonds, powdered erythritol, melted butter, Gluten-Free Bake Mix 2 and almond extract.  Spread this mixture over the lightly baked crust.  Press down slightly.

Pumpkin Filling:  In food processor, process pumpkin, liquid sweetener, powdered erythritol, cream cheese, sour cream, eggs, molasses and almond extract until smooth.  Pour over the almond layer.  Bake 35 to 40 minutes, or until set.

Helpful Hint:  *A food processor fitted with sharp blade makes short work of chopping the almonds.  If the food processor has a pulse button, use that, as it will help with control.

Yield:  10 servings
1 serving
301.2 calories
9.3 g protein
25.6 g fat
2.4 g fiber
7.6 g net carbs 

If you decide not to use the Bake mix with the xanthan gum, add 1 to 2 tsp finely ground pysillium husk powder (I buy it already as a powder and then grind in a coffee bean grinder, if necessary, to get rid of any gritty bits as I cannot stand grit in baked goods.)  The xanthan gum and the pysillium husks make this dough easier to work with.  Chilling the dough also helps with that.

11/4  cups Gluten-free Bake Mix (300 mL)
3 oz cream cheese, softened (90 g)
2 tbsp powdered erythritol, optional (30 mL)
1 tbsp butter, softened (15 mL)
1/tsp baking soda (1 mL)
1/tsp salt (0.5 mL)

In food processor or in bowl with electric mixer, process Gluten-Free Bake Mix, page 71, cream cheese, powdered erythritol (if using), butter, baking soda and salt until mixed.  Form a ball with dough using your hands and cover with plastic wrap.  Chill dough about 1 hour or freeze for quicker chilling.

Roll dough out (if crumbly, chill longer) between two sheets of plastic wrap to fit shallow 9-inch (23 cm) glass pie dish.  Remove top sheet of plastic wrap.  Pick up sheet with dough and invert over pie dish.  Remove plastic wrap.  Use small rolling pin or small cylindrical object in pie dish, if necessary, to further roll dough.  Patch dough where required.  A straight edge up the sides is practical.  Push down slightly from edge onto dough with thumbs and this will make a slightly thicker border for the crust.  Bake in 350°F (180°C) oven 10 minutes.

Yield:  10 servings
1 serving
101.3 calories
3.1 g protein
8.3 g fat
3.2 g net carbs

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