Low Carb Pumkin Pie - for the sweet tooth

[prbrooksie 1]

Pecan Nut Crust

This is a great pie crust, particularly for pumpkin pie, but it could be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the "mass" is pliable.

INGREDIENTS:<O

• 1 cup pecan pieces (frozen)
  
• 2 T melted butter
  
• 2 T worth sweetening power from artificial sweetener of your choice

PREPARATION:

1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.

2. Add the butter and the sweetener (I prefer ”liquid Splenda”). Blend until it's mixed evenly and then quickly

3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.

Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams Fiber, 10 grams of Protein, 101 grams fat, 950 Calories

Low Carb pumpkin Pie

INGREDIENTS:

• 1 15 oz can pumpkin
  
• 2 eggs
  
• 2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust)
  
• 1/3 cup cream
  
• 1 C sugar equivalent from artificial sweetener
  
• 1 teaspoon dark molasses (optional)
  
• 2 teaspoon cinnamon
  
• 1 scant teaspoon t nutmeg
  
• 1/4 teaspoon ground ginger
  
• Pinch cloves
  
• 1/4 t salt

PREPARATION:<O

As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.

1) Preheat oven to 425 F. <O

2) Dump all the ingredients into a food processor or blender and whirl to blend.

3) Pour into the crust.

4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30-40 minutes more. If it starts to crack a bit around the edges, it's probably done.

Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams Fiber, 3 grams Protein, 5.5 grams fat, 80 calories.

With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber