Crustless Pumpkin Pie

15g          Butter
18g          Egg (raw, mixed well)
50g          Pumpkin, canned – unsweetened
41g          Cream, 36%
0.1g         Cloves, ground
0.2g         Ginger, ground
0.5g         Cinnamon, ground
8g            Almond flour (whole ground blanched almonds)*
8g            KetoCal® 4:1 powder – Nutricia North America

16g          Butter
15g          Egg (raw, mixed well)
52g          Pumpkin, canned – unsweetened
41g          Cream, 36%
0.1g         Cloves, ground
0.2g         Ginger, ground
0.5g         Cinnamon, ground
8g            Almond flour (whole ground blanched almonds)*
8g            KetoCal® 3:1 powder – Nutricia North America

Instructions:

• Melt the weighed butter then allow to cool slightly.
• Stir the raw mixed egg into butter.
• Stir canned pumpkin and heavy cream into the above mixture.
• Mix in 5-7 drops of liquid sweetener**
• Weigh remaining dry ingredients then mix together until well blended.
• Mix pumpkin mixture into dry ingredients.
• Pour mixture into a mini pie tart pan or 4 ½” crème brulee dish that has been sprayed with non-stick oil spray.
• Bake at 325º F for 25-30 minutes.
• Refrigerate after pie has cooled. Serve pie with whipped cream.

*Almond Flour is the same as almond meal; whole ground blanched almonds.
**Liquid sweeteners such as Sweet10, Sweet-n Low, or Stevia.