2- 15 oz cans 100% pumpkin puree (unsweetened)
2 eggs, whisked together
3/4 cup Brown sugar substitute
1 Tablespoon vanilla extract
1 Teaspoon nutmeg
1 Tablespoon cinnamon
1 Teaspoon ground cloves
1 Tablespoon granulated sweetener substitute of your choice
1 cup almond flour
2 tablespoons granulated sweetener substitute of your choice
1 cup roughly chopped pecans
1/4 cup brown sugar substitute
1/4 cup butter, melted
Mix all ingredients together and set aside in bowl.
Preheat oven to 350 degrees Fahrenheit.
Grease a glass or ceramic 9" pie dish.
Mix all pumpkin casserole ingredients together in a large bow, set aside.
Prepare the crumbly topping mixture by mixing all dry ingredients together then drizzling the melted butter over top and crumbling together with your hands to create a "streusel" like topping
Pour pumpkin mixture into pie dish and spread evenly.
Top with crumbly "streusel" topping. Bake for 20 minutes. Check topping at this time. Cover the pie with foil if your oven is browning it too much. Bake for an additional 10 minutes (30 minutes total baking time). Let rest for 10-15 minutes before serving Serves approximately 8-10 guests