SF Pumpkin Pie, With Crust

***UPDATE 11 24 15***
We had some of the pie last night. The filling is delicious and so is the crust. But.The crust sticks to the pan and gets soggy.

I am thinking that perhaps baking the crust separately, perhaps like a flat cookie--roll into balls and then flatten on parchment on a cookie sheet--then serving it with the crustless pie is the way to go. We'll see. I thought I'd "warn" you in advance.

Cheers

***

I love me some pumpkin pie. If made without a crust and baking splenda mix, it has very few carbs, about 4 carbs. And pumpkin has a little protein. And it makes me feel like I'm enjoying fall, especially since Starbucks refuses to make a SF version of their Pumpkin Spice Latte (effers). So I have made about three pumpkin pies in the last month. I have 1/8 about five nights a week with whipped cream.

So this week, I had an idea: What if I took the Almond Crust from Deb at Smitten Kitchen's almond crisped peaches and used it to make a crust for a pumpkin pie? So I made it last night. I pre-baked it for fifteen minutes at 350 so it would be solid enough to hold the liquid pie puree. And it came out!! And the smell, wonderful. I finally feel like the holidays are here. So if you want some pumpkin pie, and you're watching your carbs or calories, make this. I mean it. It's that good. And incredibly easy.

I make the Libby's Famous Pumpkin Pie (this recipe is for two pies, so if making one, cut in half), use baking Splenda blend instead of sugar, and 6 ounces 2% milk and 6 ounces of HWC instead of evaporated milk (low carbs, I just prefer the taste of the HWC). And make the almond crust, and pat it into a pie plate with your hands. No need to Pam or grease your pie plate as there is a ton of butter in the almond crust.

I also make it all in one bowl:  add pumpkin puree, spices, eggs, beat with a handwhisk: add in milk and HWC, beat with whisk until blended, pour into crust. Voila!

Enjoy!!