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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:
2hrs 25mins
Serves:
Units:

ingredients

directions

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

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