Diem’s No-Bake Pumpkin Pie

For crust:

1 cup sliced almonds
1 tsp. cinnamon
1 packet sweetener (optional, I didn't use it)
2 tablespoons butter.

Melt butter in pie plate.  Mix the almonds, cinnamon and sweetener together with the melted butter.  Press to cover pie plate.

Filling:

1 15oz can pumpkin
1 cup heavy whipping cream
1 box SF butterscotch Jello
2 T pumpkin pie spices or 1 tsp. each of nutmeg, cinnamon, allspice

Mix whipping cream and SF butterscotch Jello together. Mix pumpkin spice with canned pumpkin in another bowl.  Fold the whipping cream mixture into the pumpkin mixture.  pour the whole mixture into the pie plate.  Chill for about 1 hr.  Garnish with whip cream.

My almonds were 6g -3g for fiber. Whipping cream says no carbs but I don't believe it! SF butterscotch Jello says 6g per serving.... makes 4 servings. You'll have to do your own math depending on the type of whipping cream you use.

My hubby took it to work and they loved it.  They were amazed lowcarbing could have treats like these that tasted that good.

I suppose you could use two boxes of butterscotch pudding if you want it sweeter.  I don't have a lot of Splenda, so I'm improvising.