Pumpkin Pie ( only 4g of sugar per serving and gluten free crust!)

This is a pumpkin pie with less than 5g of sugar per serving.....say whatttttt!!! :P Yes it is true..and the crust is gluten free for all the people trying to avoid gluten these days!! I was inspired to come up with this recipe because with it being Labor Day, Fall is fast approaching...and it seems I'm starting to crave pumpkin more & more so I figured what better way to celebrate the end of summer than kicking off baking (and pumpkin) season. <3

Ingredients for crust: 

1/2 cup soften butter

1 cup oat flour

1/2 cup oats 

1tsp cinnamon 

 Combine all ingredients in a bowl until crumbled (I just use my hands to combine everything) 

Once combined press into ungreased pie pan. Bake at 350 for 7-10 minutes.

Topping:

1/4 cup chopped walnuts

2 tbsp. Stevia 

2 tbsp. butter (cubed)

Filling: 

2 large eggs

2/3 cup of Stevia sweetener

1 tsp Pumpkin Pie spice

1/2 tsp. salt

1 (15oz.) can Pumpkin

1 1/4 cup unsweetened vanilla Almond milk

In a large bowl, whisk together eggs and almond milk. Whisk in stevia, pumpkin spice and salt. Add pumpkin and whisk until smooth. 

Pour into prepared crust 

Bake at 425 for 15 minutes. Turn oven to 350 and bake for 20 minutes (add topping) return to oven and bake for an additional 15-20 minutes until filling is set and knife comes out clean. Serves 8 

Cool & serve! ENJOY!! 

Calories per serving : 250

Sugar: 4g 

Carbohydrates: 17g