With Fall right around the corner I thought I'd try to make a Low Carb Pumpkin Pie
I made this crust before, but Michael was allergic to the flaxseed meal so I didn't use it and it turned out great without it. I fiddled around with the pumpkin pie filling and it was really nice too. Anyways, here it is...ENJOY!!!

Niki's Creamy Pumpkin Pie with Pecan Crust

Ingredients

Pecan Pie Crust
3 ounces almond flour, 3/4 cup
1/4 teaspoon salt
6 tablespoons butter, melted
1/3 cup granular Splenda or equivalent liquid Splenda
1/4 cup of chopped pecans
Sweetzfree or Splenda to taste

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Pumpkin Pie Filling
15 ounce can pumpkin
2 eggs
8 oz cream cheese
3 tbsp heavy cream
1/2 tbsp pumpkin spice
dash cinnamon
dash nutmeg
Sweetzfree or Splenda to taste

Directions
Pecan Crust
Mix dry ingredients in a small bowl. Add Splenda to melted butter; pour over dry ingredients. Mix well and spread in 9" pie plate. Bake at 375º about 10-12 minutes until set and lightly browned. Cool, then fill pie.

Pumpkin Pie Filling
Soften cream cheese and put in mixing bowl with all other ingredients. Mix well with blender. Spread out on top of crust. Bake in oven at 350º for 40 minutes or until firm to touch.
Let cool completely before serving.
Add whip cream on top (that is not added into these nutritional facts), and top with pecans if desired.
ENJOY!!!

Number of Servings: 8

Nutritional Info

* Servings Per Recipe: 8
* Amount Per Serving
* Calories: 318.8
* Total Fat: 30.2 g
* Cholesterol: 114.2 mg
* Sodium: 111.4 mg
* Total Carbs: 7.3 g
* Dietary Fiber: 3.7 g
* Protein: 5.4 g

this looks really good!


and so do you.

Awww, thanks so much!!!
*hugs*
That made my night

Niki, it looks like you're like me. I like a little pumpkin pie with my whipped cream, LOL. Thanks for posting such a yummy-sounding recipe.

Thanks so much... this will be my first LC holiday season, and I love me some pumpkin pie. I can't wait to try this!

This pie looks and sounds great! Will be trying it out before Thanksgiving. You never can have TOO much pumpkin pie!

I just made a pumpkin pie last night that was awesome, but the pecan crust I made was just with pecans, butter, and sweetzfree. It was not at all crust-like. I am totally going to try your crust this weekend, it looks awesome!!! I'm trying to get the perfect pumpkin pie for thanksgiving.

Thanks!
(oh, and you look amazing. All your hard work really has paid off, girl!)