Low Carb Praline Pumpkin Pie Recipe
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 12
Category: Dessert, Pie
Keywords: Dessert, Thanksgiving, Low Carb, Praline, Pumpkin Pie, Oven, Less Than 4 Hours
Description
This Low Carb Praline Pumpkin Pie combines the rich flavor of pumpkin pie with the sweetness of praline, making it an ideal dessert for any special occasion or holiday. Made with a buttery low-carb crust and a spiced pumpkin filling, it’s the perfect balance of sweet and savory. Whether you’re serving it for Thanksgiving or just enjoying it as a treat, this pie is sure to impress without compromising your low-carb lifestyle.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 2 tablespoons |
| Pecans (chopped) | 1/2 cup |
| Sugar substitute | 1/2 cup |
| Salt | 1/8 teaspoon |
| Ground cinnamon | 1/8 teaspoon |
| Pumpkin pie filling (canned) | 1 can (15 oz) |
| Sugar substitute | 3/4 cup |
| Pumpkin pie spice | 1 teaspoon |
| Heavy cream (for filling) | 1 1/4 cups |
| Eggs | 4 large |
| Heavy cream (for whipped cream) | 1/3 cup |
| Sugar substitute | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 347.2 kcal |
| Fat | 23.5 g |
| Saturated Fat | 12.3 g |
| Cholesterol | 136.7 mg |
| Sodium | 152.1 mg |
| Carbohydrates | 31.5 g |
| Fiber | 3.5 g |
| Sugar | 18.3 g |
| Protein | 4.3 g |
Instructions
1. Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the butter, pecans, sugar substitute, salt, and ground cinnamon. Stir the mixture until all the ingredients are well combined.
- While the mixture is still warm from the melted butter, carefully press it into the bottom of a deep-dish pie pan, ensuring it is even and compact.
- Bake the crust in the preheated oven for about 5 minutes or until it turns a light golden brown. Keep an eye on it to prevent over-browning.
- Once baked, remove the crust from the oven and set aside to cool slightly.
2. Prepare the Pie Filling
- Increase the oven temperature to 425°F (220°C).
- In a medium-sized bowl, whisk together the pumpkin pie filling, sugar substitute, pumpkin pie spice, and heavy cream. Make sure everything is well combined, and there are no lumps.
- Add in the eggs, one at a time, whisking thoroughly after each addition. This will help create a smooth, creamy texture for the filling.
- Pour the prepared filling into the prebaked pie crust, smoothing the top with a spatula to ensure even distribution.
3. Bake the Pie
- Place the filled pie into the oven and bake at 425°F (220°C) for 15 minutes. This initial high temperature will help set the filling.
- After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue to bake the pie for an additional 50 to 55 minutes.
- To test for doneness, insert a toothpick or knife into the center of the pie. If it comes out clean or with only a few moist crumbs, the pie is ready. If it still has wet filling sticking to it, return the pie to the oven and bake for a few more minutes.
4. Cool and Chill
- Once the pie is fully baked, remove it from the oven and allow it to cool on a wire rack for at least 1 hour. This will help it set and allow the flavors to meld together.
- Once cooled, place the pie in the refrigerator to chill for a minimum of 2 hours before serving. Chilling helps to firm up the filling and enhances the flavors.
5. Prepare the Low Carb Whipped Cream
- In a medium bowl, combine the heavy cream, sugar substitute, and vanilla extract.
- Using an electric mixer, beat the cream on high speed until it becomes frothy.
- Continue whipping on high until soft peaks form. Be careful not to over-whip, or the cream will break and become too stiff.
- Spoon the whipped cream onto each slice of pie just before serving.
6. Serve
- Once the pie has chilled, slice it into 12 pieces. Top each slice with a generous dollop of the freshly whipped low-carb cream.
- Serve chilled and enjoy the delightful blend of spiced pumpkin filling and crunchy praline crust.
Tips for the Best Low Carb Praline Pumpkin Pie
- Crust Variations: If you’re looking for a more traditional pie crust, you can opt for a gluten-free or almond flour-based crust. This recipe’s crust is designed to keep things low carb, but feel free to adjust based on your preferences.
- Flavor Enhancements: You can adjust the spice levels to your liking by adding a pinch more cinnamon, nutmeg, or ginger for extra warmth and flavor.
- Sugar Substitutes: The recipe calls for a sugar substitute to keep the pie low carb, but be sure to use a sweetener that doesn’t affect blood sugar levels, such as stevia or erythritol. Taste and adjust the sweetness to your preference.
Why You’ll Love This Low Carb Praline Pumpkin Pie
This Low Carb Praline Pumpkin Pie is the perfect dessert for anyone following a low-carb or ketogenic diet. It provides all the richness of a traditional pumpkin pie but without the excess carbs. The pecan praline crust adds an irresistible crunch and sweet touch, while the creamy pumpkin filling is infused with cozy spices like cinnamon and pumpkin pie spice. Finished with a dollop of homemade low-carb whipped cream, this pie is a decadent treat that everyone can enjoy, guilt-free.
Whether you’re serving it at a holiday gathering or enjoying a slice after dinner, this pie will undoubtedly become a favorite dessert. The rich flavors, texture contrast, and low-carb benefits make it a win all around. Happy baking!
This Low Carb Praline Pumpkin Pie is an excellent choice for your Thanksgiving table or any occasion where you want a sweet treat without the carb overload. Enjoy it as a special dessert for your loved ones, and feel good knowing it’s a healthier version of the classic pumpkin pie.
