Low Carb Praline Pumpkin Pie

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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.

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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.

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Delicious but when I tried to eat it, the crust was just a disaster. It didn't look like pie :(

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At first, having read all of the reviews stating that you could fool people that this was a regular pumpkin pie or that it was the best pumpkin pie they'd ever tasted, I was disappointed. Each serving after the first, though, increased my opinion of this pie. If you're looking for a great substitute for pumpkin pie while eating low-carb, this definitely fits the bill, but don't expect the best pumpkin pie you've ever tasted or that you can fool people who don't like artificial sweetener. I would love to taste more spice (even though I added more than is called for so I will keep trying to tweak it to my taste. Overall, though, I am very happy to have found this recipe and will make it again and again.

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This was so good, that no even notived that it was low carb and healthier than regular pumpkin pie!

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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.

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This dish was awsome!! It was perfect! My childen also loved it, what a great crust!!!Thank you so much!!

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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!

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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.

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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!