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[Obesity Discussion]

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

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