Pumpkin Pie with Keto Praline Crust Recipe

Pumpkin Pie With Keto Praline Crust Recipe

Ingredients

FOR THE CRUST:

• 2 cups (300 g) shelled raw pecans
• 1/4 teaspoon salt
• 2 1/2 tablespoons (4 g) Splenda
• 1 1/2 teaspoons blackstrap molasses
• 4 tablespoons (56 g) butter, melted
• 2 tablespoons (30 ml) water

FOR THE PUMPKIN PIE FILLING:

• 1 can (15 ounces, or 420 ml) pumpkin
• 1 1/2 cups (360 ml) heavy cream
• 3 eggs 3/4 cup (18 g) Splenda
• 1/2 teaspoon salt
• 2 teaspoons blackstrap molasses
• 1 tablespoon (6 g) pumpkin pie spice

Method

1. Preheat the oven to 350°F (180°C, or gas mark 4)
2. To make the crust: Put the pecans and salt in a food processor with the S-blade in place
3. Pulse until the pecans are chopped to a medium consistency
4. Add the Splenda, molasses, and butter and pulse again until well blended
5. Add the water and pulse again until well combined
6. At this point, you’ll have a soft, sticky mass
7. Spray a 10-inch (25-cm) pie plate with nonstick cooking spray or butter it well
8. Pour the pecan mixture into it and press firmly in place, all over the bottom and up the sides by 1 1/2 inches (3 cm) or so
9. Try to get it an even thickness with no holes, and if you wish, run a finger or a knife around the top edge to get an even, nice-looking line
10. Bake for about 18 minutes
11. Cool
12. Increase the oven temperature to 425°F (220°C, or gas mark 7)
13. To make the filling: Combine the pumpkin, heavy cream, eggs, Splenda, salt, molasses, and spice in a bowl and whisk together well
14. Pour into the prebaked and cooled pie shell
15. Bake for 15 minutes, lower the oven temperature to 350°F (180°C, or gas mark 4), and bake for an additional 45 minutes
16. Cool and serve with whipped cream

Makes 8 servings

1. Each with 14 grams of carbohydrates and 4 grams of fiber, for a total of 10 grams of usable carbs and 6 grams of protein
2. Analysis does not include whipped cream

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