pumpkin pie with nut crust

[2big4mysize]

Holiday Pumpkin Pie

Pie Shell:
1/2 Cup almond flour
1/4 Cup macadamia nut flour
1/4 Cup pecan meal
1/4 Cup Splenda
pkt Sweet-N-Low (mixing sweeteners gives a sweeter, synergistic effect!)
4 Tbsp butter - melted


Pumpkin Filling:
1 can Pumpkin (not "Pie Filling" - it has sugar!)
1/2 Cup Splenda
1 Tbsp Brown Sugar Twin
2 Eggs - beaten slightly
3/4 Cup Heavy Cream
1 tsp Vanilla Extract (Use high quality unsweetened!)
1/2 tsp. salt
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/8 tsp Ginger
1/2 tsp Allspice (optional)

Prepare pie shell: Melt butter in a small bowl. Add ground nuts and sweetener. Mix well.Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.

Preheat oven to 350°F. In large bowl, mix all filling ingredients in the order given.. You can adjust sweetness to your own taste Pour mixture into prepared pie shell and place in preheated oven until center tests done (about 45-55 minutes - ovens vary.) Allow to cool completely before serving.

This pie must be kept refrigerated. This pie is at its best the 2nd day!

Makes 8 servings. 8 net carbs per serving including crust

[pammie]

I just finished making this pie ..using for a dinner party I am having tomorrow. Anyway, I haven't tasted the pie yet but let me tell you what I did.
I am slightly allergic to nuts..which means, if I eat too many I get severe headaches and vomit...but I can usually get away with a little.
I used the almond powder but replaced the rest of the nut powders with soy powder.
also, I only have a tiny pie pan, so I had lots of filling left over. I took the left over crust and left over pie filling and mixed them together and made pumpkin cookies..tried one and it was pretty good....the rest are in the freezer.

[2big4mysize]

sounds good pammie there is another pie crust recipe in the Pecan pie topic with less nuts if you want to try it.

[Larkspur]

YUM!!
My first POST and my first attempt at an Atkin's recipe!
I thought before starting INDUCTION, I would tempt myself with the kind of occasional treats that lay on the other side. (Also to show my fiance that WE won't be suffering)

I substituted more ground almonds for the macadamia nuts, and I have to say that I was more than pleasantly surprised by the intense flavour, creaminess and richness. I almost didn't finish my 8 carb slice, and I wouldn't be running back for seconds immediately either. Very very very satisfying!

[autumn nut]

Sounds great!!! Where do you find all the nut flours?

[Desertthorn]

Pammie, how did the pie turn out.

[Peaches4u]

Me too

I'd like to know where to get the nut flour also, hopefully online

[Larkspur]

nut flours

I asked my health food store....
They told me that GROUND nuts were often referred to as nut flours.
I used 1/2 cup ground almonds, and I ground up a 1/2 cup pecans.
I skipped macadamia's this time round.
(Slow pulsing with coffee grinder did the trick)

Once the Splenda and melted butter are added....cooling it in freezer/fridge sets the crust.

It was also very very good the 2nd day, as the filling really melded well with the crust.

Enjoy!

[lainey]

Do you think you can make this with Stevia? I am not sure about if you can heat it or not for cooking.
Lainey

[Frelled]

Re: pumpkin pie with nut crust

Thank you so much for posting this! I used to make this for holidays back when I did Atkins for the first time in 2004, and it was a huge hit even with those not on Atkins! I searched all over with Google and could only find the one with pecan praline or almond flour crust, but this one was the one I remembered being so good. I thought there was a chance someone had posted it here, and thanks to you, I found it!

Edited to add:

I just realized this post is from a looooong time ago - probably the original post I got the recipe from in the first place!

Also, two tips:

- You can use ground nuts for the nut flour; I prefer it. It gives it a graham-cracker crust kind of texture. When you're processing the macadamias, don't grind them too long or you'll end up with macadamia nut butter instead of flour!

- After you spread the crust in the pan, use a second pie pan to even everything out by pressing it down over the crust evenly. This smooths everything out, and helps get rid of the thicker spots where the bottom of the pan meets the side.