Aging "Awesomely" π§‘ and Scrapbooking!! βοΈ
Pie crust
Pumpkin filling
Whipped cream topping
Preheat oven to 350Β°F (175Β°C).
Add the butter, almond flour, hazelnut flour, sweetener, cinnamon, vanilla, and salt to a medium-sized bowl. Mix together until crumbly, and well combined.
Evenly press the crust mixture over the bottom and sides of a 9″ (23 cm), un-greased pie plate. Set aside.
In a medium-sized bowl, use a hand mixer to combine the pumpkin purΓ©e, sweetener, butter, cinnamon, pumpkin pie spice, and salt. Pour in the egg and the heavy whipping cream, and mix until just combined.
Pour the filling into the pie crust. Place aluminum foil or a pie shield along the crust edges, to prevent browning too quickly. Bake on the middle oven rack for 35-40 minutes, or until the filling is just set.
Cool on a wire rack for 2 hours, or until at room temperature. Serve at room temperature or refrigerate for several hours before serving.
Add the heavy cream, vanilla, and sweetener to a medium-sized bowl. Using an electric mixer, whisk at medium speed, until soft peaks form.
For serving, slice the pie, and top with a dollop of whipped cream, and a sprinkle of cinnamon if desired.
This pie can be covered and refrigerated for 3-4 days.
πΈ photo and recipe courtesy of dietdoctor.com