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Pumpkin Pie w/ Cinnamon Almond or Hazelnut Crust 

Ingredients

• For the Crust:
• 2-1/2 cups blanched almond flour (or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour)
• 1/4 cup Swerve Sweetener (or sweetener equivalent to 1/4 cup sugar)
• 4 tablespoons cold butter, diced into small cubes
• 1 egg
• 3/4 teaspoon cinnamon
• For the Filling:
• 1 15-ounce can 100% pure pumpkin puree
• 3/4 cup Swerve Sweetener (or sweetener equivalent to 3/4 cup sugar)
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup cream (or substitute half-and-half, coconut milk or almond milk)

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