Low Carb Pumpkin Pie Recipes
CRUSTLESS LOW CARB PUMPKIN PIE
Delicious and so easy to prepare. There have been questions about the accuracy of the carb count configured by Food.com. According to the Splenda help site there are 12 gm of carbs in 1/2 cup and 24 gm in 1 cup. My recipe calls for 3/4 cup which I figure to be 18gm for the entire pie. I submitted this information to Food.com and received this answer. "dojemi, At this time, the nutritional facts are limited to what is available from the USDA's database, which has only the data for Splenda packets and not Splenda Sugar Blend for Baking." If you choose to make this pie please take this information into consideration. Thank you. dojemi
Provided by dojemi
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Pour into a well sprayed pie pan.
- Bake at 350' for 30 to 40 minutes.
- NOTE: DO NOT use Splenda packets -- trust me on this one!
LOW CARB PRALINE PUMPKIN PIE
Steps:
- Preheat oven to 350 degrees 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 degrees 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 and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.
Nutrition Facts : Calories 241 calorie, Fat 24 grams, SaturatedFat 12 grams, Carbohydrate 7 grams, Fiber 1 grams
LOW CARB PUMPKIN "PIE"
Make and share this Low Carb Pumpkin "pie" recipe from Food.com.
Provided by Jaime63
Categories Pie
Time 35m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Crush nuts or run through food processor and press into the bottom of a pyrex or metal pie plate.
- Set aside.
- Beat pumpkin, cream cheese, Splenda, and spices together in a large bowl.
- Make sure you beat well so that all of the cream cheese is well blended.
- Bake at 325 degrees for 30 minutes.
- Cool at room temp to prevent cracking.
- Serve with freshly whipped cream sweetened with Splenda, if desired.
Nutrition Facts : Calories 1878.2, Fat 181.1, SaturatedFat 66.2, Cholesterol 249.5, Sodium 682.6, Carbohydrate 55.8, Fiber 13.8, Sugar 14.3, Protein 32.3
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