Pumpkin Pie with Pecan Crust

Atkins Pumpkin Pie with Pecan Crust
Net Carbs
Prep Time: 15 Minutes
Style: American
Cook Time: 44 Minutes
Phase: Phase 3









calculator How to Calculate Atkins Net Carbs


  • 0.33 cup 100% Stone Ground Whole Wheat Pastry Flour
  • 0.5 cup chopped Pecan Nuts
  • 1 cup Sucralose Based Sweetener (Sugar Substitute)
  • 6 tbsp Unsalted Butter Stick
  • 1 fl oz Tap Water
  • 15 oz Pumpkin (Without Salt, Canned)
  • 1 tsp Cinnamon
  • 0.75 tsp Ginger (Ground)
  • 0.25 tsp Cloves (Ground)
  • 0.25 tsp Salt
  • 2 large Egg (Whole)
  • 1.25 cup Heavy Cream
  • 2 serving Atkins Flour Mix


Use the Atkins recipe to make All Purpose Low-Carb Baking Mix for this recipe.  1 serving =1/3 cup so you will need 2/3 cup.

  1. Heat oven to 425ºF.
  2. In a large bowl whisk together flour, 2/3 cup baking mix, pecans (chop finely) 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, ground 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 pie crust. 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.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)