Pumpkin pie with praline crust

This is a Dana Carpender recipe:

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