Best Low Carb Praline Pumpkin Pie Recipes

PECAN PRALINE PUMPKIN PIE

Steps:

• For best success, read the recipe in full before beginning.
• I like to make sure my pie dough is prepared before I begin making pecan praline pumpkin pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
• On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. You can see me do this in the video tutorial above. Carefully line the inside of the pie with two pieces of parchment paper, as shown in the photos and video above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes- this helps prevent the crust from shrinking. (You can actually fill with pie weights before or after chilling, it doesn't make a difference.)
• Preheat oven to 375°F (190°C).
• Bake the cold pie crust (with weights!) for 12 minutes. Remove from the oven and cool for a few minutes as you prepare the filling. You can pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
• Whisk the pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, cream, and milk together in a large bowl until completely combined and smooth. If desired, you can use an electric mixer for this step.
• Remove pie weights (and parchment) from crust. Pour filling into warm crust. Brush edges with egg wash. Bake for 50-55 minutes or until the center is no longer jiggly. It can still be a little sticky in the very center on top, just as long as it no longer jiggles when you lightly tap the pan. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
• Remove pie from the oven and add the topping. I like to make the topping as the pie bakes so I have it ready. Using a fork, mix the pecans and brown sugar together. Drizzle in the honey and mix until combined. Spoon on top of the pie, then *very* gently press it down with a spoon or fork so it sticks on the filling.
• Return pie to the oven and bake for an additional 15 minutes. Use a pie crust shield to protect the crust from over-browning, if needed.
• Remove the pie from the oven and place on a wire rack to cool completely, at least 3-4 hours. If not serving right away, cover cooled pie and store at room temperature for 1 day or in the refrigerator for up to 2 days.
• Serve room temperature or cold with a sprinkle of sea salt and whipped cream. I used Ateco 849 piping tip for the whipped cream, but you can just use a spoon to top each slice with a dollop.
• Cover and store leftover pie in the refrigerator for up to 5 days.

AMARETTO PUMPKIN PIE WITH ALMOND PRALINE

Steps:

• Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Cool completely on a rack.
• Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack.
• Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
• Coarsely chop or break the praline and sprinkle over the pie right before serving.

KETO PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
• Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
• Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
• Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.

LOW CARB PRALINE PUMPKIN PIE

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.