Pumpkin Pie with Pecan Crust Recipe | @Atkins
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Pumpkin Pie with Pecan Crust Recipe

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Atkins Pumpkin Pie with Pecan Crust
9.5g
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.
9.8g

Protein

30.9g

Fat

3.8g

Fiber

355.4cal

Calories

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INGREDIENTS

  • 0 2/3 Atkins Soy-Free Flour Mix
  • 0 1/3 cup 100% Stone Ground Whole Wheat Pastry Flour
  • 0 1/2 cup, chopped Pecan Nuts
  • 1 cup Sucralose Based Sweetener (Sugar Substitute)
  • 6 tablespoon Unsalted Butter Stick
  • 1 fl oz Tap Water
  • 15 oz Pumpkin (Without Salt, Canned)
  • 1 tsp Cinnamon
  • 0 3/4 tsp Ginger (Ground)
  • 0 1/4 tsp Cloves (Ground)
  • 0 1/4 tsp Salt
  • 2 large Egg (Whole)
  • 1 1/4 cup Heavy Cream

DIRECTIONS

Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe. You will need 2/3 cup.

  1. Heat oven to 400ºF.
  2. In a large bowl whisk together flour, 2/3 cup flour 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 17 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.

Cooking Tip

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.

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