Low Carb Praline Pumpkin Pie
Recipe courtesy George Stella
Show: Low Carb and Lovin' It
Episode: Deceiving Desserts
Rate This RecipeRead users' reviews (65)
- Recipe categories: Vegetables, Pumpkin, Fruit, Dairy, Nuts,
- recipe
- ratings & reviews(65)
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Nutrition Facts
- Nutritional Analysis
- per serving
- Calories
- 241
- Fat
- 24 grams
- Saturated Fat
- 12 grams
- Carbohydrates
- 7 grams
- Fiber
- 1 gram
- Net Carbohydrates
- 6 grams
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Average Rating:
Total Reviews: 65
Showing 11-20 of 65
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By dfic1199_6792025
Kissimmee, FL
on November 29, 2006
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This is the best pumpkin pie ever! I love how the crust becomes "carmel like" because of the pecans and splenda. I have turned so many people onto this recipe and they love it. I am a turkey baby (born the day after Thanksgiving and am a pumpkin pie fanatic. I would really be upset if I couldn't have my pumpkin pie for my birthday.
By suzannemq_5709608
Pacifica, CA
on November 13, 2006
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This is THE MOST fantastic recipe!! I was able to make it correctly the very first time, too. It's easy to follow and the end result is SO good. It's going to be hard for you to tell it's low carb.
By mcnewinpc
Panama City, FL
on December 17, 2005
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This has been made over and over at my house and it never lasts long! Has been very helpful in sticking with a low carb lifestyle!
By jenjo360_4492190
seattle, WA
on December 15, 2005
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I have tried this pie twice now and both times the crust didn't quite work for me, it keeps floating up into the pie. But the taste is really good anyways even if it doesn't look great.
By mdjoann01_3717363
Amelia Island, FL
on December 03, 2005
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My husband loved this. I put the crust on top and decreased the butter and it was great.
By laurenohiomommy...
union, OH
on November 22, 2005
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This pie is even more delicious that it is easy to make. The heavy cream makes it absolutely lucious! And the pecan praline crust makes this holiday pie even more special than the traditional pumkin pie made with a pastry crust. I am taking this one to my family Thanksgiving gathering and I just hope I am able to snag a slice before it's all gone. After all, I'm the one watching my carbs!!
By granna2001_3701633
Monticello, FL
on September 05, 2005
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If you follow the recipe, the crust will be very loose as they forgot to put in the soy flour needed. Additionally, roasting the pecan first will give a better flavor.
By festa_lawrence_...
west haven, CT
on August 14, 2005
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this was probably the best pumpkin pie
I ever made
By dgjenkins_2398055
Cameron Park, CA
on March 30, 2005
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A dessert I would recommend for yourself or entertaining!! I ate most of the pie myself! Can't recommend it MORE...
By nancyeells_2212852
Saint Paul, MN
on March 03, 2005
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I tried the pie with the crust doubled like some suggested and I ended up with an overflowing pie plate-will try a springform next time. The praline crust was devine! Couldn't believe it was low carb. I used my own spice mixture instead of the pumpkin pie spice and the result was fabulous! I will be making this pie again soon. I have a the low carb cheesecake in the oven right now and we can't wait. Who knew low carb could be so much fun?? Thanks for the great show and fab recipes!!