Pumpkin Pie

For the crust:
I have frequently also made it completely without a crust--spray the pan with Pam cooking spray first.

1 1/2 cups ground pecans or almonds (pecans add a nice flavor with the pumpkin and spices if you've got them.)
2 T oat flour
1 T softened butter
3 packets splenda
1 tsp blackstrap molasses
1 egg white
1/4 tsp salt

mix all together* and press evenly into, and up the sides of, a regular 9 inch pie pie. Bake at 350 F for about 8 min. allow to cool before adding filling.

*I mixed the crust in a food processor, grinding the nuts first and then adding the rest of the ingredients and mixing just until blended. you could of course do it by hand or any way that works depending on how you grind your nuts and what equipment you have. I liked the flavor of this crust with the pumpkin better than any crust I have ever tasted with pumpkin pie. The pecans + molasses flavor just compliments the spiced pumpkin perfectly


Filling:
1 15 oz can of pumpkin or about 1 1/2 cups pumpkin puree
1/4 cup xylitol
18 drops liquid sucrolose sweetener or 12 packets splenda*
2 eggs
1/2 tsp salt
1 1/2 tsps cinnamon
3/4 tsp ginger
1/4 tsp cloves
1 1/4 cup " milk"--half heavy cream and half water

Mix ingredidnts in the order listed and stir or whisk until well blended. Pour into crust and put into 425 Degree oven. Immediately turn heat down to 350 and bake until knife in center comes out clean, about an hour to an hour and a half. At my altitude I have to bake it the longer time. At sea level it could conceivably be under an hour--check often towards the end of the baking time--nothing worse than overbaked pumpkin Pie!

This works out to 50 non fiber carb grams for the whole pie, so 10 servings at about 5 carbs each, with 5 grams protein. If you leave out the crust, ech peice is closer to 3 grams carb.

just FYI--for comparison I put in regular Libby's pumkin pie recipe and it works out to 450ECC for the pie so 10 servings at 45 each! Even I was surprised!