- 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
- Add pecans to food processor. Pulse until pecans pieces are the size of peas.
- Add butter and Splenda. Pulse until combined evenly.
- Add mixture to pie pan and use fingers/hands to evenly coat the pie pan.
Pie Filling
- Preheat oven to 425 degrees.
- Combine ingredients in food processor and combine until smooth and well mixed.
- Add filling to pecan crust.
- Place pie in the oven and reduce the temperature to 375 degrees.
- Bake for 15 minutes.
- Reduce temperature to 300 degress.
- Bake for 30 minutes or until firm in the center.
- Cool and serve with low carb whipped topping.