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

Ingredients:

  • 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!





Page copy protected against web site content infringement by Copyscape

Return from Pumpkin Pie Recipe to Recipe Page