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Recipe Room Home » Low Carb Recipes » Cakes and Pies « Previous Recipe · Next Recipe » Praline Pumpkin Pie Reviews Views Date of last review 4 3022 Thu November 22, 2007 Recommended By Average Rating 75% of reviewers 10.0 Description: It tastes good the first day but it tastes WONDERFUL the second and third day. Also double the crust recipe and make sure you use a DEEP DISH pie pan. Ingredients: Praline Crust: 2 tablespoons hot melted butter 1/2 cup finely chopped pecans 1/2 cup sugar substitute (recommended: Splenda) 1/8 teaspoon salt 1/8 teaspoon ground cinnamon Pie Filling: 1 (15-ounce) can no sugar added pumpkin filling 3/4 cup sugar substitute (recommended: Splenda) 1 tablespoon plus a dash pumpkin pie spice 1 1/4 cups heavy cream 4 eggs Low Carb Whipped Cream, recipe follows How To Prepare: Preheat oven to 350 degrees F. Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven. Preheat oven to 425 degrees F. Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done. Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream. Low Carb Fresh Whipped Cream: 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie. Number of Servings: 12 Carbs per serving - include all nutritional information if known: Nutritional Analysis per serving Calories 241, Fat 24 grams Saturated Fat 12 grams,Carbohydrates 7 grams Fiber 1 gram, Net Carbohydrates 6 grams Effort (Easy, Average, Difficult): Easy Source: George Stella-Low Carb and Lovin It!

Author Woman Typing Badly Typos, Typos, As Far As The Eye Can See... Registered: April 2005 Location: Life of the POTTY! Posts: 11612 Review Date: Tue October 11, 2005 Would you recommend the Recipe? No | Rating: 0    Pros: Cons: This was very good and closer to a real pumpkin pie than what I have experienced with LC pumpkin cheesecake. Much better day 2 and 3 than day 1. sara781 Junior LCF Member Registered: June 2004 Posts: 5 Review Date: Sat November 25, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Tastes like regular pumpkin pie, easy to make Cons: None I made this for Thanksgiving, and all pumpkin pie lovers enjoyed it, whether low-carbing or not. sara781 Junior LCF Member Registered: June 2004 Posts: 5 Review Date: Sat November 25, 2006 Would you recommend the Recipe? Yes | Rating: 0    Pros: Tastes like regular pumpkin pie, easy to make Cons: I made this for Thanksgiving, and all pumpkin pie lovers -- low-carbin or not -- enjoyed it. It's also nice that it uses normal ingredients that I can find at a regular grocery store. todunlop Senior LCF Member Registered: January 2007 Location: North East, CT Posts: 583 Review Date: Thu November 22, 2007 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy Cons: none Wow is all I can say. Really good even the non low carbers loved it.

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