Pumpkin Pie

[lindsayanne0]

Okay - so I was in an 'experimental' mood last night and wanted to try making a pumpkin pie. It's not exactly legal for ME yet as I'm on OWL and haven't yet reached the rung where I should be eating this yet BUT my daughter even ended up liking it! It's essentially a combination of two of Linda's recipes - the Townhouse Crackers (which I modified and used for the crust) and her Pumpkin Custard:


Nutritional Info
Servings Per Recipe: 12
Calories: 117.9
Total Fat: 10.1 g
Cholesterol: 54.6 mg
Sodium: 141.1 mg
Total Carbs: 6.1 g
Dietary Fiber: 1.7 g
Eff Carbs: 4.4
Protein: 3.4 g


INGREDIENTS:
Crust:
¾ cup Almond flour
2 tsp Splenda
1 Egg white
2 Tbsp Butter
1/8 tsp Salt

Filling:
1.5 cup canned Pumpkin
½ cup Splenda
2 Eggs
.5 cup Heavy Cream
.3 cup Water
.5 tsp Salt
1 tbsp Pumpkin Pie spice

Directions

For Crust:

Combine ingredients with a mixer. Spread in the bottom of a WELL GREASED pie plate. Place in an oven heated at 325 degrees. After the mixture starts to stiffin a bit, you can use a spoon coated with cooking spray to spread it up the sides if you couldn’t get it to stay when you first put it in the oven. Cook about 10 minutes JUST until it’s set.

For Filling:
Combine in a large bowl in order given; beat well. Pour into the pie plate til it reaches near the top of the crust on the sides. Bake 350º, 50 to 60 minutes until a knife inserted in the center comes out clean. Chill before serving.

Number of Servings: 12