Classic Pumpkin Pie

I wanted a flavorful, rich, classic pumpkin pie, nothing too custardy; this is what I came up with. I was pleased, and I hope you will be too! This is a wholesome, natural holiday classic, done gluten- and sugar-free, chock-full of healthy fats and easy on the blood sugar. (Pictures will be added whenever I make this next-- or if you make it, I'll be glad to post one of your pictures here!)

Classic Pumpkin Pie

Crust:

• 2 T. coconut oil
• 1/4 c. butter
• 12 drops stevia extract, to taste
  
• 1/4 c. erythritol, powdered
• 1 c. almond flour (or very fine meal)
• 3 T. coconut flour
• 1/8 t. xanthan or guar gum
• 1/2 t. cinnamon
  
• 1/2 t. salt

In a 9" glass pie pan, combine oil and butter; melt. Add stevia. Combine dry ingredients seperately in a small bowl, then dump them into the pie dish, mix well, and press into bottom and sides evenly. Bake at 350F for 11-14min. or until set and very lightly browned. Set aside to cool while you make the filling.

Filling:

• 2 eggs
• 1.5 c. cooked, pureed pumpkin (approx. 15oz. can)
• 1.5 t. cinnamon
  
• 1/2 t. ginger
• 1/2 t. nutmeg
• 1/8 t. cloves
• 1/8 t. cardamom
• 1/2 t. sea salt
• 1 t. molasses
• 1/4 t. stevia extract (adjust to taste)
• 1/2 t. vanilla extract
• 1/2 c. erythritol
• 1/2 c. ricotta cheese
• 1/4 c. heavy whipping cream
• 1/8 t. xanthan gum

Powder erythritol in coffee grinder or etc, together with xanthan gum. I've found this helps keep the gum from clumping up.

In a large bowl, whisk together eggs, sweeteners, and spices. Add pumpkin, cream, and cheese. Combine thoroughly, but try not to incorporate too much air. Pour into cooled crust, and bake at 350F for 40-60min. or until set in the center.