Pumpkin Pie…hmmm What can I say, its fantastic, it feels comforting and it definitely feels like FALL.
This is a recipe that I decided had to be done, and yes I’m going to start Thanksgiving meal planning Low-Carb style with the dessert. Why? Well I like my Pumpkin Pie Chilled before I eat it, and this Yummy re-du classic takes a minute or 60 to cool down. My husband likes it Warm with Vanilla Bean ice cream instead of Whipping Cream I always say…To Each Their Own!
My first memory of Pumpkin Pie was eating it at my Grandmothers house, a dessert often scene hanging around with Pecan Pie on Thanksgiving. I remember thinking I was eating Sweet Potato Pie, but told it was Pumpkin, the pleasure of the spices burst in my mouth and the soft creamy texture was awesome. It was love at first bite!
Creating a new twist for this recipe was difficult, I wanted that same feeling of Spices and texture you have with Normal Pumpkin Pie to shine in this recipe, think I did it. Even the Hubby liked it, without that scoop of Vanilla Bean ice cream. Points in my court 🙂
8 ounce Bag of Pecans
4 tablespoons Butter (real butter)
1 tablespoon of Stevia or 2 tablespoons Splenda
2 Cups Pumpkin puree (use can if you like, just make sure no sugar added 100%)
1 tablespoon Pumpkin Spice
1 teaspoon Cinnamon
2 teaspoons Vanilla extract
3/4 cup Splenda or Stevia (NOTE: beware Stevia is a little on the bitter side so make it 1/2 cup if using Stevia.
1/2 teaspoon salt
1 Cup Heavy Cream
Whip Cream Topping
1 Cup Heavy whipping Cream
1 Tablespoon Splenda or Stevia
1 teaspoon Vanilla extract
OK Lets COOK!!!
First lets make our Crust. Pre heat oven 350 degree.
Spoon into Pie pan (grease slightly with wrapper from butter).
Put in Pre Heated oven for about 5 min. or 10 Min.
Let start our Filling!
Grab your hand mixer and let beat our 2 Eggs, once that’s done add all other ingredient’s BUT the Heavy Cream.
Once every thing is Mixed well slowly add your Cream. I Know these two handed gigs are hard, but lets give it a shot.
Oh side note, don’t have your mixer on high when you start pouring, I now have a Pumpkin dripping off my coffee pot. Just saying.
Ok, lets take this yumminess and pour into our Pecan Crust.
Bake for about 50 min. how to tell if your pie is done, well there is always the toothpick test, or watch this : https://youtu.be/_u8GXGhWLSc
When you feel your pie is done, set on cooler surface other than your stove top (that might be warm). and cool completely before cutting.
NOTE: when pie is cooled you DO refrigerate .
Lets make our Whip Cream Topping!
In a medium mixing bowl pour in Whipping Cream, add Splenda (stevia) and Vanilla Extract,pinch salt. Here is a good video to show you: https://youtu.be/Yc0Q-7cdsxo
In a few min. you have a finished product, store in fridge until ready to use.
Ok Pie is Cooled LETS EAT!!!