Low-carb Pumpkin "Pie" Crumble, easy recipe

Low-carb Pumpkin "Pie" Crumble

Ingredients

1 can of pumpkin puree

12 oz of half and half

2 large eggs

2 tsp of pumpkin pie spice

Pinch of salt

1/4 cup of brown sugar substitute

1/2 cup of granulated sweetener

1 tbsp of vanilla

Mix all ingredients well. Pour into a pan.

Preheat your oven to 425°. You will bake at this temperature for 10-15 minutes. Bring the temp down to 350° and continue baking for 50 minutes. This method prevents the pie from drying out.

The middle will be a bit loose. Let the pie cool completely and place it in the fridge overnight.

Crumble topping

1 cup of almond flour

1/2 stick of unsalted butter

1/4 cup of brown sugar substitute

1 tbsp of vanilla

Pinch of salt

In a pan on medium heat, brown your crumble. This should take 10 minutes. Let your crumble cool on parchment paper and break up.

Add crumbles to the top of your cold pumpkin pie.

Pumpkin pie crumble, sugar-free pumpkin pie, low-carb pumpkin pie

Enjoy!

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