¼cupground almondscrunchy almond butter would be fine, as well
⅓cupbutter
3tbsTruvia Baking Blend
½tsp.cinnamon
Filling
3egg whites
⅛teaspooncreme de tartar
1package ⅓ less fat cream cheesesoftened
1whole egg
115 oz. can pumpkin
1teaspoonalmond extract
1 ½teaspooncinnamon
1teaspoonginger
⅓cupTruvia Baking Blend
Instructions
Preheat oven to 350 degrees.
Mix together the crust ingredients, until well distributed and crumbly.
Dump the crust mix into a greased (or non-stick sprayed) 8x11 baking dish. Gently press down, and even out height. Bake for 15 minutes. Remove from oven.
While crust is baking, Beat the 3 egg whites with the creme de tartar, until forming stiff peaks. Set aside.
Whisk together the remaining ingredients in different bowl until well mixed, then fold the egg whites into the filling, until smoothly distributed.
Spread filling over crust and bake for 20-22 minutes.
Allow to cool to room temperature before refrigerator. Serve well chilled with whipped cream.