Keto Pumpkin Pie

• Crust:
• 2 tablespoons butter, melted
• 1/2 cup finely chopped pecans
• 1/2 cup stevia sugar substitute (such as Truvia(R))
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• Pie Filling:
• 1 (15 ounce) can pumpkin puree
• 4 large eggs
• 3/4 cup granular sucralose sweetener (such as Splenda(R))
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
3. Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
4. Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
5. Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.

crust, butter, pecans, stevia sugar substitute, ground cinnamon, salt, pie filling, pumpkin puree, eggs, granular sucralose sweetener, ground ginger, ground nutmeg, ground allspice, ground cloves

Taken from www.allrecipes.com/recipe/266183/keto-pumpkin-pie/ (may not work)