Low Carb Praline Pumpkin Pie

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Deceiving Desserts

Rated: 4 stars out of 5Rate itRead users' reviews (64)

RECIPE
COMMENTS & REVIEWS(64)

Cook Time:
1 hr 15 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 25 min
Inactive Prep: 2 hr 0 min
Cook: 1 hr 15 min
Total:: 3 hr 40 min

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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.

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Comments & Reviews

recipe Low Carb Praline Pumpkin Pie
Melissa Hopatcong, NJ 11-08-2009
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The best low carb pumpkin pie
Rated: 5 stars out of 5

This was so good, that no even notived that it was low carb and healthier than regular pumpkin pie!
recipe Low Carb Praline Pumpkin Pie
Greg Dalzell, SC 07-08-2008
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An acceptible substitute
Rated: 3 stars out of 5

My wife didn't like it. She liked the pecan crust, just not the filling. I agree it was pretty bland tasting at first, but... once it sat overnight in the fridge I think it picked up a little more of the spice flavor. I'll try it again in time, though, to tweak and tune and make it more to her liking.Read more
recipe Low Carb Praline Pumpkin Pie
Amy Lebanon , OH 11-21-2007
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YUMMMMY!!!
Rated: 5 stars out of 5

This dish was awsome!! It was perfect! My childen also loved it, what a great crust!!!Thank you so much!!
recipe Low Carb Praline Pumpkin Pie
Julie Monument, CO 08-15-2007
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Pretty Good
Rated: 4 stars out of 5

I liked this. It was easy to prepare. I baked it in a torte pan. I had to double the peacan crust recipe...just not enough. I... added a pinch of salt to the pumpkin bater...could have used a bit more to make it less bland. The nutritional totals were a bit off as well.The following is the WHOLE PIE; Total Cal 2650 Total Fiber 32g Total Carbs 52 Total Fat 258g Net Carbs 20g I cut in 16 small slices...very rich.8 slices would be about 3.2 net carbs. I'm not sure how he got 1 gram of fiber...Pumpkin has 5g per 1/2C, Pecans have 3g per 1/4C. Worth the effort!Read more
recipe Low Carb Praline Pumpkin Pie
SHARON Colville, WA 03-24-2007
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YUMMY!!!
Rated: 5 stars out of 5

I have made this a number of times and it's always a hit. I always have walnuts on hand so I use them in the crust instead of... pecans. We never miss regular pie crust.Read more
recipe Low Carb Praline Pumpkin Pie
Kimberly Windham, ME 12-14-2006
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The family loved it!
Rated: 5 stars out of 5

My family and I have made the switch to watching our carb intake. When we were faced with the delima of a dessert for... Thanksgiving, we tried this pie. The entire family raved about it, and I think it is safe to say that we never felt like we had been deprived of a "real" dessert. This pumpkin pie had the rich smell and taste of the traditional, but with the texture resembling a mousse. The pecan crust and whipped cream were so tasty! My little 4 year old nephew even asked for a second piece, much to the amazement of everyone :) This one is a keeper, thank you!Read more