Pumpkin Pie with Pecan Crust Recipe

Name: Pumpkin Pie with Pecan Crust
Prep time: 15M
Cook time: 44 min
Total time: 59 min
Yield: 8
Ingredients: 0.666 Atkins Soy-Free Flour Mix; 0.33 100% Stone Ground Whole Wheat Pastry Flour; 0.5 Pecan Nuts; 1 Sucralose Based Sweetener (Sugar Substitute); 6 Unsalted Butter Stick; 1 Tap Water; 15 Pumpkin (Without Salt, Canned); 1 Cinnamon; 0.75 Ginger (Ground); 0.25 Cloves (Ground); 0.25 Salt; 2 Egg (Whole); 1.25 Heavy Cream

9.5g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 44 Minutes
Phase: Phase 3
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

9.8g

Protein

30.9g

Fat

3.8g

Fiber

355.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 2/3 Atkins Soy-Free Flour Mix
0 1/3 cup 100% Stone Ground Whole Wheat Pastry Flour
0 1/2 cup, chopped Pecan Nuts
1 cup Sucralose Based Sweetener (Sugar Substitute)
6 tablespoon Unsalted Butter Stick
1 fl oz Tap Water
15 oz Pumpkin (Without Salt, Canned)
1 tsp Cinnamon
0 3/4 tsp Ginger (Ground)
0 1/4 tsp Cloves (Ground)
0 1/4 tsp Salt
2 large Egg (Whole)
1 1/4 cup Heavy Cream

DIRECTIONS

Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe. You will need 2/3 cup.

Heat oven to 400ºF.
In a large bowl whisk together flour, 2/3 cup flour mix, pecans (chop finely) and 1/4 cup sugar substitute. Cut in butter with a pastry blender or two knives until butter pieces are about the size of peas. Add the ice water; stir to combine.
Transfer crust mixture to a 9-inch pie plate. Press along bottom and sides of pie plate to form a crust. Place in freezer to harden, about 15 minutes.
Cover crust with aluminum foil and bake 17 minutes; remove from oven and take off foil. Reduce oven to 375ºF.
In a bowl, whisk pumpkin purée, 3/4 cup sugar substitute, ground cinnamon, ginger, cloves, and salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well.
Pour filling into partially baked pie crust. Cover crust edge with aluminum foil. Bake 40 minutes, or until filling is set but still a little jiggly in the middle. Cook on a wire rack. Makes 8 servings.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.