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Wednesday, November 7, 2012



Thanksgiving would not be Thanksgiving for some folks without Pumpkin Pie.  This recipe has been well-tested on lowcarbfriends.

1/2  cup ground pecans (125 mL)
2 tbsp SPLENDA® Granular (25 mL)
2 tbsp vanilla whey protein powder (30 mL)
2 tbsp butter, melted (25 mL)
1 egg yolk**
Cream Cheese Layer:
8 oz light cream cheese, softened (250 g)
Liquid sucralose to equal 1/3  cup SPLENDA® Granular (75 mL)
1/cup powdered erythritol (60 mL)
1 egg
1 tsp vanilla extract (5 mL)
Pumpkin Layer:
1 cup canned pumpkin (250 mL)
2 eggs
Liquid sucralose to equal 3/4  cup SPLENDA® Granular (175 mL)
2 tbsp powdered erythitol (30 mL)
1 tsp cinnamon (5 mL)
1/2  tsp ginger (2 mL)
1/4  tsp nutmeg, optional (1 mL)
1/2  cup half-and-half cream (125 mL)
1/2  cup heavy cream (125 mL)

Crust:  In medium bowl, combine pecans, SPLENDA® Granular and vanilla whey protein powder.  Stir in butter and egg yolk.  Spread in 9-inch (23 cm) pie plate.  Cover with plastic wrap and press crust out evenly; remove plastic wrap.  Bake in 350°F (180°C) oven 10 minutes.

Cream Cheese Layer:  In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, liquid sucralose, OR SPLENDA® Granular, erythritol, egg and vanilla extract until smooth.  Pour over crust evenly.

Pumpkin Layer:  In medium bowl, combine pumpkin, eggs, liquid sucralose, OR SPLENDA® Granular, erythritol, cinnamon, ginger and nutmeg.  Beat well with wire whisk. Whisk in half-and-half cream and heavy cream. Pour over cream cheese layer.  Bake in 350°F (180°C) oven 40 minutes or until cake tester inserted in center comes out clean.  Garnish with whipped cream and additional pecan halves, if desired.

Helpful Hints:  *For a more substantial crust, double crust (5.7 g net carbs).  **You can skip the egg yolk and simply add enough melted butter to moisten.

Yield:  10 servings
1 serving
228.9 calories
6.6 g protein
20.5 g fat
4.7 g net carbs

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