[Rachel_Stella]

Praline Pumpkin Pie


Prep Time: 25 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 15 minutes
Yield: 12 servings


Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1 1/4 cups heavy cream
4 eggs

Low Carb Whipped Cream, recipe follows

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 piecrust 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 piecrust. 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:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

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.

Nutrition Information per serving
Calories 241
Fat 24 grams
Saturated Fat 12 grams
Carbohydrates 7 grams
Fiber 1 gram
Net Carbohydrates 6 grams

[Shannon]

This is GREAT for the holidays!
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[Dingie_Dinah]

One of my favorites!!!! Too easy to make!!!
_________________
Dingie Dinah
Stella Style since 5/2003
298/208/170-ish 5'7" 52 yrs young

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

gonna WIN in 2010!!

[kem31753]

Why wait for the holidays to have pumpkin pie? I would never have thought to replace the traditional crust with crushed pecans. What a great idea! I love pumpkin pie & whipped cream. This way I can have it all! Thanks again! Kathy

[countrylady43]

I have made this and its really good.Hubby wasnt to enthused over it,but then he has no wt problems... Yes,he likes the real deal as he puts it.LOL

[dsamommy]

I have been wanting to try a low carb desert and found this one. What a treat!! My entire family enjoyed it - and that is saying something since I have small children who are very picky eaters. I plan on taking this to Thanksgiving Dinner this year and surprising my catering sister-in-law. I bet it will be on her list soon too!

[ccheaath]

I made this today! Oh so very good. I am very glad that I tried this. I will definately be making one for Thanksgiving and Christmas.

Cherie

[bellacucina]

I finally tried this recipe today, and my mouth is to full to fully express the goodness of this pie. My husband likes this better than regular pumpkin pie, definitely a keeper to enjoy ALL year round. Thank you Rachel, you are a fabulous baker, look forward to more baked goods. Thanks again.
Susan

[missymagoo12]

okay i blew it for thanksgiving- they had a reg pumkin pie with the parlines on the top of the pie. well i am going to make this pie rachel has put her and see if i like it, sue

[Ernie1296]

Rachel -

We had three desserts for Thanksgiving...Chocolate Ribbon Cheese Cake, Hot Fudge Sundaes and your Praline pumpkin Pie.

I am the only one in my family doing LC and your pumpkin pie tasted so good even though I mess up on cooking it. I forgot to turn the oven down after the 15mins but it still turned out great. My daughter even had a piece and she said it tasted just as good as a regular one. I divided it up into individual pieces and put them in the freezer so I can have some when ever I want.

Great Recipe

Oh, by the way I did not have any of the other two desserts and I feel good about that

ANN -
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[Cris]

I tried this for Thanksgiving. I placed a ring of pecan halves around the edge of the pie. I also added some maple flavoring to it. I really enjoyed it. I'm going to make it again for a special lunch on the 16th.

[dlw]

I made this pie for the first time and brought it to a dinner party at a friends house. Everyone raved about it and three friends aked me for the recipe. It is just the best!!

[ScrappyKat]

I made this recipe this afternoon thinking that we could have it for dessert after our Tequila Chicken and then read that you have to wait 3 hours before eating! No fair! We cant wait to try it, only 1.5 hours to go. It looks and smells wonderful.

[ScrappyKat]

Now that we have actually eaten some of the pie, I have to say its very yummy. Its not flavours we are used to over here in Australia, but we did enjoy it al lot. We had some thickened cream with it, but I think it would be lovely warm without the cream, as its such a creamy textured pie anyway.

[Houdcat]

I made the pumpkin pie this weekend. Pumpkin pie is my absolute favorite pie and this did not disappoint.

Thanks Rachel!

I also made the macaroons last week. Loved those too.