Photo: Low Carb Praline Pumpkin Pie Recipe
Ingredients
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
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 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 65 reviews
By LOVE2COOK IN WNY
BUFFALO, NEW YORK
on November 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great idea from George! We used to watch his show when low carb was in vogue. FN should have retained his show.....many great ideas. It's cool the way the pumpkin forms a crust around the edge. I was unsure it would cut/release without cooking spray, no problem! I agree it could use a little more spiciness, which I will tweak the next time. We found it tasted even better the next day. I made homemade whipped cream and covered the entire pie, then added a pecan half for each of the 8 wedges, & grated some fresh nutmeg over the top. You could instead use sugar-free whipped topping as well to lower the calories. Will make again.
By eynat84_9224528
Brooklyn, NY
on February 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this pie numerous times, and even my boyfriend who hates pumpkin and is not on a low carb diet, keeps asking me to make it. A regular crust pie isn’t as good as the low carb version, because this version has much more flavor. Hint, make sure to finely chop the nuts and press them very tightly, and also do not forget to prebake the crust.
By Panut
on May 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious but when I tried to eat it, the crust was just a disaster. It didn't look like pie :(
Read all 65 reviews