Pumpkin Pie with Pecan Crust

DIRECTIONS

Use the Atkins recipe to make Atkins Flour 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.