Best Low Carb Praline Pumpkin Pie Recipes
LOW CARB PRALINE PUMPKIN PIE
Make and share this Low Carb Praline Pumpkin Pie recipe from Food.com.
Provided by Smilyn
Categories Pie
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Make the crust: Mix all crust ingredients together in a small bowl.
- While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan.
- Bake for about 5 minutes, or until browned.
- Remove piecrust from oven.
- Preheat oven to 425°F.
- Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk.
- Pour filling into prebaked piecrust.
- Bake for 15 minutes and then reduce the oven temperature to 350 degrees F.
- Continue to bake for an additional 50 to 55 minutes.
- To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
- Cool and then chill before serving.
- To serve, top each slice with a dollop of low carb whipped cream.
- With an electric mixer on high, whip the heavy cream just until frothy.
- Then add in the sugar substitute and vanilla extract.
- Continue to whip on high until peaks form (be careful not to over-whip, or cream will break).
- Spoon onto pie slices.
Nutrition Facts : Calories 347.2, Fat 23.5, SaturatedFat 12.3, Cholesterol 136.7, Sodium 152.1, Carbohydrate 31.5, Fiber 3.5, Sugar 18.3, Protein 4.3
PRALINE PUMPKIN PIE
A great choice when you can't decide whether to make pumpkin or pecan pie! I adore this pie. I think the praline layer adds a lovely new dimension to the traditional pumpkin pie. The pumpkin layer is the best I've ever had also. Very light and tasty without being overly sweet. A few people weren't crazy about it though because they said there was something 'wrong' with having nuts in a pumpkin pie. LOL! That's okay, that just means more for me!! And yes, you can double the praline layer, I do. You will end up with a little too much filling, but the pie will turn out fine.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine the pecans, sugar and butter; press into the bottom of pie shell.
- Prick sides of pastry with a fork.
- Bake at 450°F for 10 minutes; cool for 5 minutes.
- Combine first eight filling ingredients; stir in pumpkin.
- Gradually add cream.
- Pour into pie shell.
- If desired, sprinkle chopped pecans on top.
- Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
- Cool completely.
- Store in the refrigerator.
Nutrition Facts : Calories 439.9, Fat 23.1, SaturatedFat 8.9, Cholesterol 107.5, Sodium 360.5, Carbohydrate 54.3, Fiber 1.8, Sugar 35.8, Protein 6.5
PRALINE PUMPKIN PIE II
This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.
Provided by MFDay
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g
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