Pumpkin Pie with Pecan Praline Crust Recipe - Low Carb & Healthy

Low carb recipe for Pumpkin Pie with Pecan Praline Crust which belongs to the Sweets recipe category.

Ingredients Needed

  1. 2 cups (300 g) shelled raw pecans
  2. teaspoon salt
  3. 2 tablespoons (4 g) Splenda
  4. 1 teaspoons blackstrap molasses
  5. 4 tablespoons (56 g) butter, melted
  6. 2 tablespoons (30 ml) water
  7. 1 can (15 ounces, or 420 ml) pumpkin
  8. 1 cups (360 ml) heavy cream
  9. 3 eggs cup (18 g) Splenda
  10. teaspoon salt
  11. 2 teaspoons blackstrap molasses
  12. 1 tablespoon (6 g) pumpkin pie spice

Cooking Instructions

Preheat the oven to 350F (180C, or gas mark 4).

To make the crust: Put the pecans and salt in a food processor with the S-blade in place.

Pulse until the pecans are chopped to a medium consistency.

Add the Splenda, molasses, and butter and pulse again until well blended.

Add the water and pulse again until well combined.

At this point, you'll have a soft, sticky mass.

Spray a 10-inch (25-cm) pie plate with nonstick cooking spray or butter it well.

Pour the pecan mixture into it and press firmly in place, all over the bottom and up the sides by 1 inches (3 cm) or so.

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.

Bake for about 18 minutes.


Increase the oven temperature to 425F (220C, or gas mark 7).

To make the filling: Combine the pumpkin, heavy cream, eggs, Splenda, salt, molasses, and spice in a bowl and whisk together well.

Pour into the prebaked and cooled pie shell.

Bake for 15 minutes, lower the oven temperature to 350F (180C, or gas mark 4), and bake for an additional 45 minutes.

Cool and serve with whipped cream.

Serving Yield

8 servings

Nutrition Information

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. Analysis does not include whipped cream. Wondering how many carbs you're really saving by making your pumpkin pie from scratch? A lot? especially when you consider that a slice of Mrs. Smith's frozen pumpkin pie has 37 grams of usable carbs, well over three times as much as my version!