Praline Pumpkin Pie the Editors of Publications International, Ltd.
Praline Pumpkin Pie
Net Carbs 5g
Makes 8 servings
|1-1/2||cups canned solid pack pumpkin|
|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||tablespoons unsweetened grated coconut, divided|
|2||tablespoons chopped pecans, divided|
- 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.
|Serving Size:||1 pie wedge|
|Saturated Fat||11 g|
|Total Fat||20 g|
|Calories from Fat||87 %|
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