Pumpkin Pie 4 All!

4 grams of carbs!? It's true-- this Pumpkin Pie is good four everyone with only 4 grams of carbs per serving. (Pssst...It's sinfully delicious.) 

Ingredients

Filling                  
12 ounces  Philadelphia 1/3 less fat cream cheese -- (or regular cream cheese)
7.6 ounces  Nestle Media Crema table cream
1 cup  sweeteners of choice -- (ie: 1/2 tsp. ez-Sweetz Stevia and Monk fruit, and 1/2 cup  Swerve)
15 ounces  pumpkin -- (1 can)
1 teaspoon  cinnamon
1/2 teaspoon  salt
1/2 teaspoon  ginger
1/2 teaspoon  nutmeg
1/4 teaspoon  cloves

CRUST
1 cup  almond flour -- (such as Honeyville)
1/2 cup  flaxseed meal, golden
1/2 cup  whey isolate, vanilla flavored -- (I used Biochem, <1g carb per serving)
1/4 cup  butter -- melted (OR coconut oil)
1/4 cup  sweetener of choice -- (I used 6 packets of Truvia)



Directions

Crust: Preheat oven to 320F. In 10-inch pie plate combine almond flour, flaxseed meal, whey isolate, butter, and sweetener.  Mix all together with a fork until it looks like crumbs.  Press down and up the sides of pie plate.  Bake 10 minutes.  Cool.

Filling: In large bowl combine cream cheese, table cream, and sweeteners.  Beat with electric mixer until very creamy and smooth, about 1 or 2 minutes.  Add pumpkin, cinnamon, salt, ginger, nutmet, and cloves.  Continue beating about 2 more minutes, until well incorporated and thick and creamy.  Spread into pie crust.  Chill thoroughly for about 6 hours or overnight for best results.  If you're in a hurry place in your freezer for 2 hours. 

12 Servings/Per Serving: 243 Calories; 21g Fat (79.3% calories from fat); 5g Protein; 4g Carbohydrate; 3g Dietary Fiber