Niki's Creamy Pumpkin Pie with Pecan Crust

[Oh.2.B.Fit]

With Fall right around the corner I thought I'd try to make a Pumpkin Pie I made this crust before, but Michael was allergic to the flaxseed meal so I didn't use it and it turned out great without it. I fiddled around with the pumpkin pie filling and it was really nice too. Anyways, here it is...ENJOY!!!



Niki's Creamy Pumpkin Pie with Pecan Crust



Ingredients


Pecan Pie Crust
3 ounces almond flour, 3/4 cup
1/4 teaspoon salt
6 tablespoons butter, melted
1/3 cup granular Splenda or equivalent liquid Splenda
1/4 cup of chopped pecans
Sweetzfree or Splenda to taste

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Pumpkin Pie Filling
15 ounce can pumpkin
2 eggs
8 oz cream cheese
3 tbsp heavy cream
1/2 tbsp pumpkin spice
dash cinnamon
dash nutmeg
Sweetzfree or Splenda to taste

Directions

Pecan Crust
Mix dry ingredients in a small bowl. Add Splenda to melted butter; pour over dry ingredients. Mix well and spread in 9" pie plate. Bake at 375º about 10-12 minutes until set and lightly browned. Cool, then fill pie.

Pumpkin Pie Filling
Soften cream cheese and put in mixing bowl with all other ingredients. Mix well with blender. Spread out on top of crust. Bake in oven at 350º for 40 minutes or until firm to touch.
Let cool completely before serving.
Add whip cream on top (that is not added into these nutritional facts), and top with pecans if desired.
ENJOY!!!

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 318.8
• Total Fat: 30.2 g
• Cholesterol: 114.2 mg
• Sodium: 111.4 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 3.7 g
• Protein: 5.4 g

[apple]

oohh...that looks yummy!

I'm so not able to eat any nuts, but I like your filling recipe, though. I think I'll have to try it with a flax seed crust recipe later on down the road.

Thanks for sharing!

[Oh.2.B.Fit]

Thanks apple
Michael and I actually shared a piece so that lowers the counts, and is still filling and deeeelish!!!
If anyone tries it let me know what you think

[fatty mcfatison]

I made this for Thanksgiving and LOVED it. In fact my whole family LOVED it. I couldn't find almound flour so I used ground pecans and the crust was a bit salty, but in a good way. I also used a 10 inch pie pan to spread out the carbs a little more. I will be making it again tonight for a staff brunch tomorrow. Thanks so much I enjoy your reciepes.

[Sherri]

I have this recipe too. I got it from my 500 low-carb recipes written by Dana Carpenter. It's a great recipe!