Instructions

To make the crust:

1. Combine pecan meal, Swerve Brown, ground ginger, ground cinnamon, ground cloves, and pinch salt. Stir together to evenly distribute spices and sweetener.
2. Stir in the melted butter and mix well to make sure the whole mixture is moistened.
3. Press crust mixture into a 9″ deep dish pie plate. Using the palm of your hand, press evenly into the bottom and up the sides only to about 1/4-1/3″ from the lip of the pie plate. Because this is a long bake, you want your pie filling to come just about even with the top of your crust to prevent overbrowning or scorching on the top edges.
4. If desired, flute the edges around the top for decoration.
5. Put the crust in the freezer for 1 hour.

Make the filling:

1. Preheat oven to 375 degrees F.
2. Add pumpkin puree, sweetener, and spices to a mixing bowl and whisk together.
3. Add the cream, egg, liquid stevia, and extracts to the bowl and whisk very well to combine into a smooth batter, being sure to really scrape the bottom and sides of the bowl so all the pumpkin and spices blends into the mixture well.
4. Remove the crust from the freezer and place the pie plate on a sturdy baking sheet.
5. Open the oven, pull the middle rack out a bit, and put the baking sheet in the center of the protruding rack. You want it out just enough that you can pour the filling into the crust but not so much that it’s tilting too much one way.
6. Carefully pour the pie filling into the crust and top with a pie shield to protect any of the crust that may be sticking out.
7. Gently push the baking rack back into place.
8. Bake the pie at 375 degrees F for 50-60 minutes. Begin checking at 50 minutes and check every 5 minutes after until the middle of the pie is just set. You want a set top and a little wobble (not a slosh) in the middle when you jiggle it.
9. Remove from the oven and let stand to cool to room temperature. Chill, as desired, and serve topped with a generous dollop of whipped cream.