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Pumpkin Pie

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Servings: 8
Prep Time: 15 minutes
Marinate Time:
Cook Time: 40 minutes
Cool Time:
Total Time:
Nutritional Information Per Serving:
Net Carbs:
Fiber:
Protein:
Fat:
Calories:
11.9 grams
4 grams
12 grams
29.5 grams
365
4 Stars
Ingredients:
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Directions:
Use the Atkins recipe to make All Purpose Low-Carb Baking Mix for this recipe.
  1. Heat oven to 425ºF.
  2. In a large bowl whisk together flour, baking mix, pecans and 1/4 cup sugar substitute. Cut in butter with a pastry blender or two knives until butter pieces are about the size of peas. Add the ice water; stir to combine.
  3. Transfer crust mixture to a 9-inch pie plate. Press along bottom and sides of pie plate to form a crust. Place in freezer to harden, about 15 minutes.
  4. Cover crust with aluminum foil and bake 15 minutes; remove from oven and take off foil. Reduce oven to 375ºF.
  5. In a bowl, whisk pumpkin purée, 3/4 cup sugar substitute, cinnamon, ginger, cloves, and salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well.
  6. Pour filling into partially baked piecrust. Cover crust edge with aluminum foil. Bake 40 minutes, or until filling is set but still a little jiggly in the middle. Cook on a wire rack.  Makes 8 servings.
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Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis or by pregnant or nursing women.