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Preheat oven to 350 F and place rack to middle position. In a food processor, process the pecans until chopped finely. Add the almond flour, Sukrin Gold, and protein powder. Pulse the machine to mix the ingredients together. Lift the lid and add the melted butter by pouring evenly over the mixture. Pulse again until the mixture resembles crumbs, is moist, and holds together when gently squeezed in your hand. If it doesn't add 1 more tablespoon of melted butter.
Pour the crust mixture into a pie plate (mine was 9.5 inches) and press with your fingers to evenly distribute the crust. Using a piece of waxed paper and a flat bottomed glass, firmly press the crust into the pie plate by laying the waxed paper of the crust and pressing down with the glass. Bake for 10-15 minutes until lightly browned. Remove from the oven and cool.
Pumpkin Pie Filling
In a medium pot, beat together the 3 whole eggs and 2 yolks. Whisk in the Sukrin Gold, spices, salt and heavy cream. Sprinkle the gelatin over the surface. Let sit for 5 minutes. The gelatin may bloom - absorb moisture, or not. It's okay, it will melt as it cooks.
Turn the heat under the pot to medium and begin stirring slowly with a whisk. When the mixture begins to heat up, stir faster until it just begins to thicken. Turn the heat down to low and stir briskly until the mixture thickens. The whole process should take 5-10 minutes depending on your stove and cookware.
Remove the pot from the burner and continue to whisk for 1 minute. Then, stir in the pumpkin puree, vanilla extract and maple extract. Taste and adjust the sweetness per your taste.
Pour the pumpkin pie filling into the pie shell and refrigerate, uncovered, over night. Then cover with cling film until ready to serve.
Sugar-free Low Carb Pumpkin Pie (No-bake)
Amount Per Serving
Calories 294Calories from Fat 234
% Daily Value*
Saturated Fat 16g100%
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Vitamin A 8850IU177%
Vitamin C 3.3mg4%
* Percent Daily Values are based on a 2000 calorie diet.