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15 oz can pumpkin

12 oz evap skim milk

3/4 c egg beaters or egg whites

3 tsp pumpkin pie spice

1 tsp vanilla

1 tablespoon stevia


1/4 cup coconut oil

1 cup Almond Flour

1 cup vanilla flavored whey protein

1 egg

1 teaspoon vanilla extract

1/8 teaspoon sea salt

1/4 cup Powdered Stevia

1/2 teaspoon baking powder

1/4 teaspoon cinnamon


Preheat oven to 425 degrees F. For crust, melt oil, add sweetener. Mix together until smooth, then add vanilla, egg, and sea salt. Add stevia, baking powder, whey protein and almond flour. Scrape into an 8 by 8 metal pan and spread out over the bottom. Bake for 15 minutes and remove to cool. In large mixing bowl, combine pumpkin, coconut milk, eggs, cinnamon, maple flavoring, ginger, nutmeg, Stevia and salt; mix well. Pour into pie crust. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes. Cool. Top with whipped cream and enjoy! Store covered in refrigerator.

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