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Low Carb Praline Pumpkin Pie
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- #41705
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Praline Crust
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (such as Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Pie Filling
1 can (15 ounce size) no sugar added pumpkin pie filling
3/4 cup sugar substitute (such as Splenda)
1 tablespoon pumpkin pie spice, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 dash pumpkin pie spice
1 1/4 cup heavy cream
4 eggs
Low Carb Whipped Cream
1 cup heavy cream
1/3 cup sugar substitute (such as Splenda)
1 teaspoon no sugar added vanilla extract
directions
Preheat oven to 350 degrees F.
Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove pie crust from oven.
Preheat oven to 425 degrees F.
Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked pie crust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F.
Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
Low Carb Fresh Whipped Cream: With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 12, 2008
This is a very good recipe. I do think the poster should have given credit to Rachel Stella who developed the recipe tho! (poster may possibly have made minor changes to Rachel's recipe.)