PUMPKIN PIE WITH PRALINE CRUST
I have made it and put in custard cups without the crust. You can also put it in a pie dish without the crust.
CRUST
Put 2 C pecans and 1/4 tsp salt in food processor
Chop pecans to a medium consistency
Add 2 1/2 T sugar substitute and 4 T butter
Turn on processor until well blended
Add 2 T water and blend again
At this point you will have a soft, sticky dough
Grease a pie plate (I found olive oil in spray cans)
Turn in dough and spread out with your hands - make sure there aren't any holes
Bake 18 minutes and let cool
FILLING
Combine 1 can pumpkin pie (15 oz) filling 425 degrees
1 1/2 C heavy cream
3 eggs
3/4 C sugar substitute (I have added a little extra)
1/2 tsp salt
2 tsp blackstrap molasses
1 - 1/2 T pumpkin pie spice
Whisk together well
Pour into pie shell and bake 15 minutes
Lower temperature to 350 and bake 45 minutes or until a tooth pick comes out clean
Totals for filling:
31.3 Carbs - 26 Protein
Cut into 6 pieces 5.2 Carbs each - 4.3 Protein
