Pumpkin Pie Recipe

pumpkinsFor many of us, pumpkin pie completes the Thanksgiving meal. And while we don't generally eat desserts as part of our heart-healthy lifestyle, on special occasions such as Thanksgiving, we do make an exception.

This recipe is fairly heart healthy as long as you have only have a small piece... and don't make it a habit! We found this recipe on www.lowcarb.ca.

The crust for this pie is a nice change from pastry.

The Crust


  • 6 Tbsp. ground pecans
  • 2 Tbsp butter
  • 1 pkg. Splenda
Thoroughly mix the ingredients. Then spread and press the mixture into the bottom of your pie tin.

The Filling

  • 2 eggs
  • 2 cups of pumpkin, baked and pureed OR 15 oz. can pumpkin
  • 6 pkgs. Splenda
  • pinch of salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 1 tsp cloves
  • [OR 4 tsp. pumpkin pie spice]
  • 1 cup heavy cream

Thoroughly mix the filling ingredients together in the order listed. Pour onto pecan crust in pie pan. Bake at 375°F for 40-45 minutes, until set. Serve warm or let the pie cool.

If covered will keep for 3 to 4 days in fridge.

There you have it... traditional dessert for your Thanksgiving dinner!

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