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Praline Pumpkin Pie
Contributed by: Margie
What you need
- »«Praline Crust»«
- 2 Tbls. hot melted butter
- 1/2 cup finely chopped pecans
- 1/2 cup Splenda
- 1/8 tsp. salt
- 1/8 tsp. ground cinnamon
- »«Pie Filling»«
- 1 (15oz.) can no sugar added pumpkin filling
- 3/4 cup Splenda
- 1 Tbls. plus a dash pumpkin pie spice
- 1 1/4 cups heavy cream
- 4 eggs
How to make it
- Preheat oven to 350 degrees F - Make the crust.
- Mix all ingredients
together. 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 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 the 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.
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