Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
PECAN PIE CRUST1 cup Pecans, finely chopped2 tsp Butter, unsalted2 Tbsp Ideal Xylitol Sweetener1 Tbsp Ideal Brown Xylitol Sweetener1 Tbsp Water PUMPKIN FILLING1 can Libby's 100% Pure Pumpkin3 large Eggs3/4 cup Ideal Xylitol Sweetener 1/2 tsp Salt1 tsp Cinnamon1 3/4 tsp Pumpkin Pie Spice3/4 Silk Pure Almond Milk, unsweetened
Preheat oven to 425°. Place pecans in food processor; grind until fine. Add melted butter, brown sugar, vanilla, and water. Continue processing till mixture begins falling off sides of bowl. Press into 9-inch pie pan. Bake at 325° for 20 minutes.
Preheat oven to 425°. Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into pie crust. Bake for 15 minutes and then reduce oven temperature to 350°. 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.
Serving Size: Make 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user GFYOGAMOM.
Preheat oven to 425°. Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into pie crust. Bake for 15 minutes and then reduce oven temperature to 350°. 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.
Serving Size: Make 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user GFYOGAMOM.
Nutritional Info Amount Per Serving
- Calories: 106.9
- Total Fat: 9.3 g
- Cholesterol: 48.3 mg
- Sodium: 125.9 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.6 g
- Protein: 3.1 g
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