Pumpkin Pie with Pecan Crust Recipe

8.3g
Net Carbs

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

* 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

334.8cal

Calories

INGREDIENTS

0 1/2 cup, chopped PECAN NUTS Mave Enterprises Inc.
2 large Egg (Whole)
1 fl oz Tap Water
6 tablespoon Unsalted Butter Stick
1 1/4 cup HEAVY CREAM Whole Foods Market, Inc.
0 1/4 tsp Cloves (Ground)
0 3/4 tsp Ginger (Ground)
1 tsp CINNAMON Sugar 'N Spice, Inc.
1 cup Sucralose Based Sweetener (Sugar Substitute)
0 1/3 cup 100% STONE GROUND WHOLE WHEAT PASTRY FLOUR Bob's Red Mill Natural Foods, Inc.
15 oz Pumpkin (Without Salt, Canned)
0 1/4 tsp SALT Morton Salt, Inc.
2 servings

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.