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CRUST- 2 cups shelled raw pecans
1/4 tsp salt
2 1/2 Tbls. splenda
4 Tbls. butter, melted
2 Tbls. water
PUMPKIN PIE FILLING- 1 can (15 ounces) 100% real pumpkin
1 1/2 cups heavy cream
3 eggs
3/4 cup splenda
1/2 tsp. salt
1 tbls. pumpkin pie spice
1.) Preheat oven to 350 degrees F.
2). Put the pecans and salt in food prossesor with the s blade in place. Pulse until the pecans are chopped to a medium consistancy.
3.) Add the splenda, butter, and pulse again untill well blended. Add the water and pulse again, untill well combined. At this point, you'll have a soft, sticky mass
4). Spray a 10 inch pie plate with nonstick cooking spray, or butter it well. Turn the pecan mixture into it, and press firmly in place, all over the bottom, and up the sides by 1 1/2 inches or so. Try to get it an even thickness, with no holes, and if you wish, run a finger or a knife around the top edge, to get an even, nice looking line.
5.) Bake for about 18 minutes. Cool.
6.) Increase the oven temperature to 425 degrees F.
7.) Combine the pumpkin, heavy cream, eggs, Splenda, salt, and spice in a bowl, and whisk together well. Pour into the pre-baked and cooled pie shell. Bake for 15 minutes, lower oven to 350 degrees F. and bake for an additional 45 minutes. Cool and serve with fresh whipped cream.Yield: 8 serving, each with 14 grams of carbohydrates and 4 grams of fiber, for a total of 10 grams of usable carbs and 6 grams of protein.
1/4 tsp salt
2 1/2 Tbls. splenda
4 Tbls. butter, melted
2 Tbls. water
PUMPKIN PIE FILLING- 1 can (15 ounces) 100% real pumpkin
1 1/2 cups heavy cream
3 eggs
3/4 cup splenda
1/2 tsp. salt
1 tbls. pumpkin pie spice
1.) Preheat oven to 350 degrees F.
2). Put the pecans and salt in food prossesor with the s blade in place. Pulse until the pecans are chopped to a medium consistancy.
3.) Add the splenda, butter, and pulse again untill well blended. Add the water and pulse again, untill well combined. At this point, you'll have a soft, sticky mass
4). Spray a 10 inch pie plate with nonstick cooking spray, or butter it well. Turn the pecan mixture into it, and press firmly in place, all over the bottom, and up the sides by 1 1/2 inches or so. Try to get it an even thickness, with no holes, and if you wish, run a finger or a knife around the top edge, to get an even, nice looking line.
5.) Bake for about 18 minutes. Cool.
6.) Increase the oven temperature to 425 degrees F.
7.) Combine the pumpkin, heavy cream, eggs, Splenda, salt, and spice in a bowl, and whisk together well. Pour into the pre-baked and cooled pie shell. Bake for 15 minutes, lower oven to 350 degrees F. and bake for an additional 45 minutes. Cool and serve with fresh whipped cream.Yield: 8 serving, each with 14 grams of carbohydrates and 4 grams of fiber, for a total of 10 grams of usable carbs and 6 grams of protein.
Catrenia
. I offered to make him a pumpkin cheesecake but he says NO! lol 
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