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One 16oz can of Pumpkin
1 Cup Heavy Cream
1 cup of splenda Or whatever amount of Stevia you like
Half a bag or 3 oz of Sliced Almonds
Half Stick of Butter
1 Splenda packet
How To Prepare:
Mix all pie goop ingredients in a bowl till mixed and set aside, FOR CRUST crunch up the sliced almonds into smaller pieces and combine with splenda and soft butter and smash into bottom of pan... I use a loaf pan for this insted of a pie pan cuz i want a thicker pumpkin to crust ratio.. but it doesnt really matter.. Pour pumpkin goo over almonds.. Bake pie in a 425 degree oven for 15 mins, Lower heat to 350 and bake an additonal 40-50 mins
Number of Servings:
Carbs per serving - include all nutritional information if known:
26 total With Stevia and Minus Fiber, About 50 with Splenda minus fiber