Low Carb Praline Pumpkin Pie Recipes

LOW CARB PRALINE PUMPKIN PIE

Steps:

• Preheat oven to 350°F Make the crust: Mix all crust ingredients together in a small bowl.
• While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan.
• Bake for about 5 minutes, or until browned.
• Remove piecrust from oven.
• Preheat oven to 425°F.
• Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk.
• Pour filling into prebaked piecrust.
• Bake for 15 minutes and then reduce the oven temperature to 350 degrees F.
• Continue to bake for an additional 50 to 55 minutes.
• To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
• Cool and then chill before serving.
• To serve, top each slice with a dollop of low carb whipped cream.
• With an electric mixer on high, whip the heavy cream just until frothy.
• Then add in the sugar substitute and vanilla extract.
• Continue to whip on high until peaks form (be careful not to over-whip, or cream will break).
• Spoon onto pie slices.

PRALINE PUMPKIN PIE

Steps:

• Combine the pecans, sugar and butter; press into the bottom of pie shell.
• Prick sides of pastry with a fork.
• Bake at 450°F for 10 minutes; cool for 5 minutes.
• Combine first eight filling ingredients; stir in pumpkin.
• Gradually add cream.
• Pour into pie shell.
• If desired, sprinkle chopped pecans on top.
• Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
• Cool completely.
• Store in the refrigerator.