November 23, 2011

Low Carb Pumpkin Pie

Author: Scott D. Irwin
Posted November 23, 2011 by Scott D. Irwin

Posted in : Cuisines :
  • Ready Time :
    0 min

Servings

Ingredients

    Pie Crust

    • 2-4 tablespoons butter (melted) varies depending on amount of pecans used.
    • 1-2 19 pecan pieces (frozen) Varies depending on size of pie pan
    • 2 tablespoons Splenda

    Pie Filling

    • 2 teaspoons cinnamon
    • 1/4 teaspoon cloves
    • 2 large eggs
    • 1/4 teaspoon ginger
    • 1 19 heavy cream
    • 1/2 teaspoon nutmeg
    • 1 can pumpkin (15 ounce)
    • 1/4 teaspoon salt
    • 1/4 19 Splenda

    Directions

    Pie Crust

    1. Add pecans to food processor.  Pulse until pecans pieces are the size of peas.
    2. Add butter and Splenda.  Pulse until combined evenly.
    3. Add mixture to pie pan and use fingers/hands to evenly coat the pie pan.

    Pie Filling

    1. Preheat oven to 425 degrees.
    2. Combine ingredients in food processor and combine until smooth and well mixed.
    3. Add filling to pecan crust.
    4. Place pie in the oven and reduce the temperature to 375 degrees.
    5. Bake for 15 minutes.
    6. Reduce temperature to 300 degress.
    7. Bake for 30 minutes or until firm in the center.
    8. Cool and serve with low carb whipped topping.