Low Carb Pumpkin Pie
Source of Recipe
Unknown
List of Ingredients
Crust
1 cup pecan pieces (frozen)
2 T melted butter
2 T Splenda
Pie Filling
1 15 oz can pumpkin
2 eggs
2/3 cup unsweetened soy milk (or cream)
1/3 cup cream
1 C "sweetening power" from artifical sweetener
1 t molasses (optional)
2 t cinnamon
1 scant tsp nutmeg
1/4 t ground ginger
Pinch cloves
1/4 tsp salt
Recipe
Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.
Add the butter and the splenda. Blend until it's mixed evenly and then quickly dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.
Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 calories
Preheat oven to 425 F. (important)
If you've just used the processor or blender to make the crust, dump all the ingredients in and whirl to blend.
Pour into the crust.
Put the pie in the oven and immediately turn the oven down to 375 F.
In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30-40 minutes more. If it starts to crack a bit around the edges, it's probably done.
Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). How To Make Homemade Whipped Cream
Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.
With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber
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