- 1 cup pecan pieces(frozen)
- 2 Tablespoons melted butter
- 1/2 Teaspoon sucralose brown sugar substitute
- Liquid sweetener equivalent to 1 Tablespoon of sugar.
Put one cup of frozen pecan pieces into a blender or food processor and pulse until the pecans are reduced to about the size of lentils.
|Take it easy here or you will end up with pecan butter|
Add melted butter and sweetener to the pecans and blend until mixed thoroughly. Then turn out mixture into pie plate.
Press out mixture to cover the bottom and sides as evenly as possible.
I start with a silicon spatula and finish with my fingers
Bake at 350 for 10 - 15 min or until lightly browned. Be careful here this goes from brown to burnt very quickly. I start checking every min after 10.
|Nice light brown crust|
Let crust cool completely then refrigerate for at least 30 min before filling.
[Preheat oven to 425]
Now the filling
- 1 15oz can pumpkin
- 1 cup heavy cream
- Liquid sweetener equivalent to 1 cup of sugar
- 2 whole eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground clove
Add all ingredients to blender and blend to combined.
Pour mixture into pecan crust
Smooth filling and place in preheated oven.
After placing pie in oven, reduce temperature to 375 and bake for 15 min. After 15 min reduce temperature to 300 and bake an additional 30-40 min or until fully set ( pairing knife inserted in center is clean when removed)
Let cool 2 hours on rack before serving or refrigerating.
Cut into 8 servings and enjoy.
341 calories per slice; 4 grams net effective carbs (7.9 grams carbs - 4.9 dietary fiber)