I decided to post another recipe after all! This is my Pumpkin Pie with Pecan Butter Crust. Honestly, I don't like pie crust so I haven't tried those low carb crust recipes out. I like the pecan crust or hazelnut crust much better! I also did a simple whipped cream topping for this one. This is our Thanksgiving dessert...my son is trying to eat it now haha.
2 cups whole pecans
1 tsp cinnamon
1/8 tsp nutmeg
3 Tbsp melted butter
1 tsp honey
4 cups pumpkin
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp all spice
1/2 cup coconut milk
*2/3 cup honey
Preheat your oven to 325 degrees.
Take out the bottom of your spring form pan, and trace it onto a piece of parchment paper so you can line the bottom of your spring form pan.
In your food processor, add the pecans and run on low until really fine and becomes a pecan meal.
Add the cinnamon, nutmeg, butter and honey, and run until you get a thick pecan butter. Mine started to form a ball.
Press down the pecan mixture into the bottom of your spring form pan.
In a large bowl, add all your pumpkin ingredients and mix with your hand mixer.
Pour the pumpkin mix over the pecan crust and bake for about 35 minutes until the pie has become solid.
Using a knife or off set spatula, gently run along the sides of the pumpkin pie to release the edges, then let cool. Releasing the sides from the pan will prevent any cracking.
If you want to make your own whipping cream just use 1 cup of heavy cream with 1 tbsp erythritol and beat on high until peaks form.
Recipe makes 14 slices
Each slice has 13 carbs.
**All the carbs come from honey. If you are Paleo this is no big deal, if you are strict low carb you will need to use Erythritol instead. The carb count without honey is 2.57 carbs...so you can see the difference it makes.