Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb)

Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb)
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb) calories by ingredient



Number of Servings: 12

Ingredients

    PECAN PIE CRUST
    1 cup Pecans, finely chopped
    2 tsp Butter, unsalted
    2 Tbsp Ideal Xylitol Sweetener
    1 Tbsp Ideal Brown Xylitol Sweetener
    1 Tbsp Water

    PUMPKIN FILLING
    1 can Libby's 100% Pure Pumpkin
    3 large Eggs
    3/4 cup Ideal Xylitol Sweetener
    1/2 tsp Salt
    1 tsp Cinnamon
    1 3/4 tsp Pumpkin Pie Spice
    3/4 Silk Pure Almond Milk, unsweetened

Directions

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.