Saturday, September 23, 2006

Pie Recipes #122 - Low Carb Pecan Pumpkin Pie

Pecan Pumpkin Cream Pie (Low-Carb)
Submitted by a reader

3/4 cup half & half
1 cup heavy cream whipped with splenda or equal sweeten to taste
1 package (4 serving size) JELL-O sugar free fat free instant vanilla pudding
2/3 cup toasted pecans
1/2 cup solid pack pumpkin ( don't use pumpkin pie filling)
1 teaspoon pumpkin pie spice
1 home made pecan pie crust
pecan halves to garnish

In a large bowl mix half & half and pudding mix. Beat with a wire whiskuntil well blended. Let stand 5 mins. Stir in 2 cups of whipped cream,pumpkin, pumpkin pie spice and pecans. put the mixture in to the piecrust refrigerate for 4 hours .

Pecan Pie Crust
1 1/2 cups pecans chopped fine
1/2 cup Splenda AS
1/2 stick butter melted

Mix pecans and Splenda together, add butter mix pecan mix into nine inch pie plate put into 375° oven for 10min. let cool add filling. enjoy.


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