South Beach Pumpkin Pie

• 3/4 cup almond meal
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. allspice
• 2 lg. eggs
• 1/3 cup 100% maple syrup
• 1 can (15 oz.) pumpkin
• 4 oz. evaporated (skim ok) milk
• 1/2 cup chopped pecans

1. Pre-heat oven to 425 degrees (400 degrees for convection oven) Press almond meal to form a thin shell in the bottom of a pie plate.
2. Don't worry about the sides of the plate, just cover the bottom.
3. Set aside.
4. In mixing bowl, mix together the salt and spices.
5. Slightly beat eggs, then add to spice mixture and mix well.
6. Stir in maple syrup and pumpkin and mix well.
7. Gradually stir in evaporated milk.
8. Pour into unbaked pie shell.
9. Sprinkle with chopped pecans.
10. Place in oven and bake for 15 minutes.
11. Reduce heat to 350F and bake another 50-60 minutes or until knife inserted in center comes out clean.
12. Cool before serving.
13. When serving, make sure to dig deep and bring out the almond meal crust with the pie--a good flexible pie server will help.

almond meal, salt, cinnamon, ginger, allspice, eggs, maple syrup, pumpkin, milk, pecans

Taken from www.foodgeeks.com/recipes/20366 (may not work)