
Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago
Table of Contents
Outdoor BBQ & Party Ideas
Add-A-Recipe
BikePro Parts & Accessories
Ipod Repair Service
Northern California
Wine Country Vacation
Windsor Oaks Vineyards
Joseph Swan Vineyards
Forgotten Felines
Microchip Your Pet
Site Map
|
|
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?
|
|