Praline Pumpkin Pie

Praline Pumpkin Pie


Recipe by:
Category: desserts
Serves: 12
Prep time: 
Cook time: 
Total time: 

  • 2 tablespoons butter
  • ½ cup finely chopped pecans
  • ½ cup bulk sugar substitute (recommended: Splenda)
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • 1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
  • ¾ cup bulk sugar substitute (recommended: Splenda)
  • 1 tablespoon plus a dash more pumpkin pie spice
  • 1¼ cups heavy cream
  • 4 large eggs

  1. Preheat the oven to 350°F.
  2. To make the crust, melt the butter in a small saucepan or in the microwave and mix all the crust ingredients together in a small bowl.
  3. While the mixture is still warm from the butter, press it down evenly over the bottom of a 10-inch deep pie pan. Bake for about 5 minutes, until browned, and remove the crust from the oven. Turn the oven up to 425°F.
  4. To make the filling, place all the filling ingredients
  5. in a medium bowl and whisk together.
  6. Pour the filling into the crust. Bake for 15 minutes, and then reduce the heat to 350°F. Continue to bake for an additional 50 to 55 minutes until done. (To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.) Cool on the counter for at least 30 minutes, and then chill for at least 3 hours before serving. Try serving with a dollop of sugar-free whipped cream.

Helpful Tip
While we often whip our own, most grocery stores now carry real “no sugar added” whipped heavy cream in a can (Land-O-Lakes brand).

Nutrition Information
Calories: 130   Fat: 11.5   Net Carbs: 2.5   Fiber: 1.5   Protein: 3  

© George Stella. All rights reserved. Do not copy without permission.