Low Carb Praline Pumpkin Pie

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 2 tablespoons hot melted butter
• 1/2 cup finely chopped pecans
• 1/2 cup sugar substitute (recommend splenda)
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 (15 ounce) can no sugar added pumpkin pie filling
• 3/4 cup sugar substitute (recommend splenda)
• 1 tablespoon plus a dash pumpkin pie spice
• 1 1/4 cups heavy cream
• 4 eggs
• 1 cup heavy cream
• 1/3 cup sugar substitute (recommend splenda)
• 1 teaspoon no sugar added vanilla extract

Recipe

• 1 preheat oven to 350°f make the crust: mix all crust ingredients together in a small bowl.
• 2 while mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan.
• 3 bake for about 5 minutes, or until browned.
• 4 remove piecrust from oven.
• 5 preheat oven to 425°f.
• 6 make the filling: place all filling ingredients in a medium bowl and mix well with a wire whisk.
• 7 pour filling into prebaked piecrust.
• 8 bake for 15 minutes and then reduce the oven temperature to 350 degrees f.
• 9 continue to bake for an additional 50 to 55 minutes.
• 10 to test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
• 11 cool and then chill before serving.
• 12 to serve, top each slice with a dollop of low carb whipped cream.
• 13 with an electric mixer on high, whip the heavy cream just until frothy.
• 14 then add in the sugar substitute and vanilla extract.
• 15 continue to whip on high until peaks form (be careful not to over-whip, or cream will break).
• 16 spoon onto pie slices.