Praline Pumpkin Pie Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

or click here to go to
Bella Rosa Vacation Rental

BikePro Parts & Accessories

iPhone, iPod, iPad
Repair Service

Being Green: staying local, reducing waste and recycling - local, locavore, recycle.

Become a Locavore-
Eat Local Foods

Links

Site Map

Sweets
Cakes
Homemade Ice Cream
Puddings & Custards
Cookies
Pies & Tarts
Apple Pie
Lemon Chess Pie	E
Lemon Tart
Pear & Plum Pie
Praline Pumpkin Pie
Pastry Recipes
Cobblers & Crisps
Candies
Other Sweets

Praline Pumpkin Pie

Contributed by: Margie

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

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.

Questions about this recipe?