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MaryMary's Pumpkin Pie




Source of Recipe


lc friends


Recipe Introduction


Yield: 8 servings, each with 14 grams of carbohydrates and 4 grams of fiber, for a total of 10 grams of usable carbs, and 6 grams of protein.

Note: By using Davinci flavored SF syrup, this lowers everything by 3 grams of carbs. And I didn't use a food processor to mix, just elbow grease. I used my flaxseed meal grinder to do the pecans.


List of Ingredients




PUMPKIN PIE

Crust
2 cups shelled raw pecans
¼-teaspoon salt
2 1/2 tablespoons Splenda
1 1/2 teaspoons blackstrap molasses
4 tablespoons butter, melted
2 tablespoons water

Pumpkin Pie Filling
1 can (15 ounces) pumpkin
1 ½-cups heavy cream
3 eggs
¾-cup Splenda
1/2 teaspoon salt
2 teaspoons blackstrap molasses
1 tablespoon pumpkin pie spice





Recipe



Preheat the oven to 350°F. Put the pecans and salt in a food processor with the S blade in place. Pulse until the pecans are chopped to a medium consistency. Add the Splenda, molasses, and butter, and pulse again until well blended. Add the water and pulse again, until well combined. At this point, you'll have a soft, sticky mass. Coat a 10-inch pie plate with non-stick cooking spray, or butter it well. Turn the pecan mixture into it, and press firmly in place, all over the bottom, and up the sides by 1 1/2 inches or so. Try to get it an even thickness, with no holes, and if you wish, run a finger or a knife around the top edge, to get an even, nice-looking line.

Bake for about 18 minutes. Cool. Increase the oven temperature to 425°F. Combine the pumpkin, heavy cream, eggs, Splenda, salt, molasses, and spice in a bowl, and whisk together well. Pour into the pre-baked and cooled pie shell. Bake for 15 minutes lower the oven temperature to 350°F, and bake for an additional 45 minutes. Cool, and serve with whipped cream.