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Praline Pumpkin Pie
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Praline Pumpkin Pie
YIELD Makes 8 servings
See Cooking Videos
Net Carbs 5g
INGREDIENTS
| 1‑1/2 | cups canned solid pack pumpkin |
| 1/2 | teaspoon salt |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground ginger |
| 1/2 | teaspoon ground cloves |
| 10 | packets sucralose no-calorie sugar substitute |
| 1‑1/2 | cups whipping cream |
| 2 | eggs |
| 2 | tablespoons unsweetened grated coconut, divided |
| 2 | tablespoons chopped pecans, divided |
PREPARATION:
- Preheat oven to 425°F.
- Stir together pumpkin, salt, spices and sugar substitute in medium bowl. Stir in cream and eggs until well blended.
- Sprinkle 1 tablespoon coconut and 1 tablespoon pecans evenly over bottom of 9-inch pie plate. Gradually pour pumpkin mixture into pan; spread evenly. Sprinkle with remaining coconut and pecans.
- Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 to 50 minutes or until knife inserted in center comes out clean.
This recipe appears in:
Pies & Tarts
NUTRITIONAL INFORMATION:
| Serving Size: | 1 pie wedge |
| Sodium | 183 mg |
| Protein | 3 g |
| Fiber | 2 g |
| Carbohydrate | 7 g |
| Cholesterol | 115 mg |
| Saturated Fat | 11 g |
| Total Fat | 20 g |
| Calories from Fat | 87 % |
| Calories | 207 |
DIETARY EXCHANGE:
| Meat | 1/2 |
| Starch | 1/2 |
| Fat | 3 |
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