Low Carb Praline Pumpkin Pie

This is off of Food TV's Low Carb and Loving It. I can't wait to try it!

• Ready In: 2 hrs 25 mins
• Serves: 12

Ingredients

• Praline Crust

• 2  tablespoons  hot melted butter
• 1⁄2 cup  finely chopped pecans
• 1⁄2 cup sugar substitute (recommend Splenda)
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground cinnamon

• Pie Filling

• 1 (15 ounce) can  no sugar added pumpkin pie filling
• 3⁄4 cup sugar substitute (recommend Splenda)
• 1  tablespoon  plus a dash pumpkin pie spice
• 1 1⁄4 cups heavy cream
• 4  eggs

• Low Carb Fresh Whipped Cream

• 1  cup heavy cream
• 1⁄3 cup sugar substitute (recommend Splenda)
• 1  teaspoon  no sugar added vanilla extract

Directions

1. Preheat oven to 350°F Make the crust: Mix all crust ingredients together in a small bowl.
2. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan.
3. Bake for about 5 minutes, or until browned.
4. Remove piecrust from oven.
5. Preheat oven to 425°F.
6. Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk.
7. Pour filling into prebaked piecrust.
8. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F.
9. Continue to bake for an additional 50 to 55 minutes.
10. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
11. Cool and then chill before serving.
12. To serve, top each slice with a dollop of low carb whipped cream.
13. With an electric mixer on high, whip the heavy cream just until frothy.
14. Then add in the sugar substitute and vanilla extract.
15. Continue to whip on high until peaks form (be careful not to over-whip, or cream will break).
16. Spoon onto pie slices.