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Obesity Discussion · 07-22-07, 04:29 AM

PUMPKIN PIE WITH PECAN CRUST

Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:55:00

Calories: 354
Fat: 31 grams
Protein: 7 grams
Carbohydrates: 16 grams
Fiber: 3 grams
Net Carbs: 12 grams
2/3 cup soy flour
1/2 cup pecans, finely ground
1/3 cup whole-grain pastry flour
1/4 cup sugar substitute
6 tablespoons chilled butter, cut into 12 pieces
2 tablespoons ice water
1 can (15 ounces) pureed pumpkin
3/4 cup sugar substitute
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1 1/4 cups heavy cream
1. Heat oven to 425F. In a large bowl whisk together soy
flour, pecans, pastry flour and sugar substitue. Cut in
butter with a pastry blender or two knives until butter
pieces are about the size of peas. Add the ice water; stir
to combine.
2. Transfer crust mixture to a 9" pie plate. Press along
bottom and sides of pie plate to form a crust. Place in
freezer to harden, about 15 minutes.
3. Cover crust with aluminum foil and bake 15 minutes;
remove from oven and take off foil. Reduce oven to
375F.
4. In a bowl, whisk pumpkin, sugar substitute, cinnamon,
ginger, cloves, and salt to combine. Mix in eggs, one at
a time. Add heavy cream and mix well.
5. Pour filling into partially baked piecrust. Cover crust
edge with aluminum foil. Bake 40 minutes, or until filling
is set but still a little jiggly in the middle. Cook on a wire
rack.
Ground pecans, mixed with two kinds of flour, create a tender
and flavorful piecrust. This pie tastes like the real thingwith just a
fraction of the carbs. Be sure to leave enough time for chilling,
which facilitates cutting and serving.

07-22-07, 04:29 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Pumpkin Pie with Pecan Crust PUMPKIN PIE WITH PECAN CRUST Servings: 8 Prep time: 0:15:00 Bake/Cook time: 0:55:00 Calories: 354 Fat: 31 grams Protein: 7 grams Carbohydrates: 16 grams Fiber: 3 grams Net Carbs: 12 grams 2/3 cup soy flour 1/2 cup pecans, finely ground 1/3 cup whole-grain pastry flour 1/4 cup sugar substitute 6 tablespoons chilled butter, cut into 12 pieces 2 tablespoons ice water 1 can (15 ounces) pureed pumpkin 3/4 cup sugar substitute 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon salt 2 large eggs 1 1/4 cups heavy cream 1. Heat oven to 425F. In a large bowl whisk together soy flour, pecans, pastry flour and sugar substitue. Cut in butter with a pastry blender or two knives until butter pieces are about the size of peas. Add the ice water; stir to combine. 2. Transfer crust mixture to a 9" pie plate. Press along bottom and sides of pie plate to form a crust. Place in freezer to harden, about 15 minutes. 3. Cover crust with aluminum foil and bake 15 minutes; remove from oven and take off foil. Reduce oven to 375F. 4. In a bowl, whisk pumpkin, sugar substitute, cinnamon, ginger, cloves, and salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well. 5. Pour filling into partially baked piecrust. Cover crust edge with aluminum foil. Bake 40 minutes, or until filling is set but still a little jiggly in the middle. Cook on a wire rack. Ground pecans, mixed with two kinds of flour, create a tender and flavorful piecrust. This pie tastes like the real thingwith just a fraction of the carbs. Be sure to leave enough time for chilling, which facilitates cutting and serving. Atkins - Pumpkin Pie with Pecan Crust Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________