Crust: 1 1/2 c pecans
2 T white swerve ( sugar if you prefer)
2 T Almond flour
1 egg white
Crust prep: Preheat oven to 350 degrees. In your food processor put the pecans and Swerve and process until very fine. Then add the egg white and blend about 10 seconds more. Press in a tart pan, up the sides evenly. Blind bake 8 to 10-minutes. Remove from oven. ( ovens vary so check in 8 minutes to be sure it doesn't burn)
Filling:
2 C canned pumpkin
1 C heavy whipping cream
2 whole eggs
1/4 cup packed Swerve brown sugar ( regular if preferred)
1 1/2 ground cinnamon
1 tsp ground ginger
1/4 t allspice
1/2 t salt
Filling prep: Beat pumpkin, cream, eggs, brown sugar blend, spices and salt until well blended. Pour into the prepared crust and bake for 40 minutes. Remove from oven and cool before serving.
