Low Carb Praline Pumpkin Pie
2 tablespoons hot melted butter
1/2 cup pecans, finely chopped
1/2 cup splenda
1/8 teaspoon salt
1/8 teaspoon cinnamon
1 15 ounce can pumpkin filling (no sugar added)
3/4 cup splenda
1 tablespoon pumpkin pie spice
1 1/4 cups heavy cream
LOW CARB WHIPPED CREAM
1 cup heavy cream
1/3 cup splenda
1 teaspoon vanilla
Preheat oven to 350 degrees.
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 pie crust from oven.
Preheat oven up to 425 degrees.
FOR 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. 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 whipped cream.
WHIPPING CREAM: With an electric mixer on high, whip the heavy cream just until frothy. Add in the sugar substitue and vanilla and continue to whip on high until peaks form. Be careful not to over-whip or cream will break.