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Ingredients
- 2/3 c. soy flour
- 1/2 c. pecans finely grnd
- 1/3 c. whole-grain pastry flour
- 1/4 c. sugar substitute
- 6 Tbsp. chilled butter cut 12 pcs
- 2 Tbsp. ice water
- 1 can pureed pumpkin - (15 ounce)
- 3/4 c. sugar substitute
- 1 tsp grnd cinnamon
- 3/4 tsp grnd ginger
- 1/4 tsp grnd cloves
- 1/4 tsp salt
- 2 lrg Large eggs
- 1Â 1/4 c. heavy cream
Directions
- Heat oven to 425 degrees. In a large bowl whisk together soy flour, pecans, pastry flour and sugar substitue. Cut in butter with a pastry blender or possibly two knives till butter pcs are about the size of peas. Add in the ice water; stir to combine.
- Transfer crust mix to a 9-inch pie plate. Press along bottom and sides of pie plate to create a crust. Place in freezer to harden, about 15 min.
- Cover crust with aluminum foil and bake 15 min; remove from oven and take off foil. Reduce oven to 375 degrees.
- In a bowl, whisk pumpkin, sugar substitute, cinnamon, ginger, cloves, and salt to combine. Fold in Large eggs, one at a time. Add in heavy cream and mix well.
- Pour filling into partially baked piecrust. Cover crust edge with aluminum foil. Bake 40 min, or possibly till filling is set but still a little jiggly in the middle. Cook on a wire rack.
- This recipe yields 8 servings.
- Comments: Be sure to leave sufficient time for chilling, that facilitates cutting and serving.
- Description: "Grnd pecans, mixed with two kinds of flour, create a tender and flavorful piecrust. This pie tastes like the real thing - with just a fraction of the carbs."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 183 | 61% |
| Total Fat 20.99g | 26% |
| Saturated Fat 10.64g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 160mg | 7% |
| Potassium 262mg | 7% |
| Total Carbs 23.88g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 18.02g | 12% |
| Protein 5.5g | 9% |
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