Pumpkin Pie with Pecan Crust Recipe

8.3g
Net Carbs

Prep Time: 15 Minutes
Style:American
Cook Time: 44 Minutes
Phase: Phase 3
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

8.4g

Protein

29.8g

Fat

3.2g

Fiber

334.8kcal

Calories

INGREDIENTS

Use the Atkins recipe to make Atkins Flour Mix for this recipe. 1 serving =1/3 cup so you will need 2/3 cup.

Heat oven to 425ºF.
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.
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.
Cover crust with aluminum foil and bake 15 minutes; remove from oven and take off foil. Reduce oven to 375ºF.
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.
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.

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.