Sunday, October 10, 2010

Pumpkin Pie Courtesy of Doreen

Well, for our Canadian friends, Thanskgiving is here, and for the ones of us in the US, it is fast approaching next month. So, our dear OFL Doreen contributed a really delicious sounding recipe for Atkins friendly pumpkin pie! I will definitely be trying this one, because I have picked up numerous pecans from the new crop under our trees (what I could beat the squirrels to!) And my brother is in the mountains of North Carolina and will bring home fresh pumpkins BTW, I have made numerous pies with the canned pumpkin, but it is amazing how good the fresh pumpkin makes a pie. Here is Doreen's recipe:

Pumpkin Pie with Pecan Praline Crust

2 Cups shelled raw pecans (I add 1/2 C Almonds too)
1/4 tsp salt
2 1/2 Tbls Splenda
1 1/2 tsp blackstrap molasses
4 Tbls butter melted
2 Tbls water

Pumpkin Pie Filling
1 can (15 ounce) pumpkin (not the pie filling one)
1 1/2 Cups heavy cream
3 eggs
3/4 Cup Splenda
1/2 tsp salt
2 tsp blackstrap molasses
1 Tbls pumpkin pie spice (or cinnamon, ginger & nutmeg)

1. Preheat oven to 350F
2. Put the pecans and almonds and salt in a food processor with the S blade in place. Pulse until the nuts are chopped to a medium consistency.
3. Add the Splenda, molasses, and butter and pulse again until well blended. Add the water and pulse again until combined. At this point you'll have a soft sticky mass.
4. Spray a 10" pie plate with nonstick cooking spray or butter it well. Turn the nut mixture into it and press firmly in place all over the bottom and up the sides by 1 1/2" or so. Try to get it an even thickness with no holes and if you wish run a finger or knife around the top edge to get an even, nice looking line.
5. Bake for about 18 minutes (I did 10 because it burns) Remove and cool
6. Increase the oven temp to 425F
7. Combine the pumpkin, heavy cream, eggs, Splenda, salt, molasses, and spice in a bowl and whisk together well. Pour into the prebaked and cooled pie shell. Bake for 15 minutes then lower oven temp to 350F and bake for an additional 45 minutes. Cool and serve with whipped cream.

Yield: 8 servings, each with 14 grams carbs, 4 grams fiber, Net carbs of 10 grams and 6 grams protein

I used a 28 oz can of pumpkin so I doubled the filling mix and baked the rest in ramekins. I liked them better than with the crust plus it will lower the carbs by a lot.

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