This will be up for just two days.
Crust
2.5c crushed or chopped nuts (any) and golden flax seeds
1/4 teaspoon ground cinnamon
4 TABLESPOONS butter or ghee
put dry into bowl, pour melted fat, stir to distribute
put it into a pie pan and pack it down with the back of a big spoon. tap it, press it, flatten it out, and use a big silver spoon.
then put it in the freezer to harden the butter….it takes about 15 minutes
Filling
1 15oz can of pumpkin
3 eggs
2/3 c Xylitol. Google it, it’s not bad AT ALL (if you don’t eat like a diabetic, use 3/4 c maple syrup flakes, or 1/2 c coconut sugar)
1 TABLESPOON fresh grated ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon powdered cloves
1/4 teaspoon nutmeg
(LAZY ALT to combining spices: use 1.5 TABLESPOON of pumpkin pie spice)
grated rind of 1/2 lemon--just get the yellow off, no need to take it down to the fruit. LAZY ALT: squeeze 1/4 lemon in there, but don't get every last drop)
1 c creme fresh or 1/2 c each creme fresh and either mascarpone or cream cheese
Blend the filling (stirring is fine) and pour into the crust
add bigger nuts, scatter them into the filling and poke them down. any kind, or none
Bake 335-degrees uncovered for about 1:27. Take it out when the center isn’t jiggly. Let it cool for an hour where there's space for it, then refrigerate. I don't now how important it is to let it cool for an hour in the kitchen, but it doesn't make it collapse or anything, and why bring all that heat into the refrigerator right off the bat?
How to make whipped cream
Pour 1 pint of heavy whipping cream into a bowl
Add some kind of sweetener. 1 TABLESPOON of xylitol or maple syrup, depending on how you eat
Use a double-bladed mixer on high to whip it up.
It takes about 5 minutes. If you do it too much, it gets thick like butter. That is not bad, it's just thicker. FLASH: It can get too thick.