Pumpkin Pie With Pecan Crust

Recipe Ingredients

2/3 cup	41g / 1.4oz	Soy flour
1/2 cup	118ml	Pecans - finely ground
1/3 cup	20g / 0.7oz	Whole-grain pastry flour
1/4 cup	49g / 1.7oz	Sugar substitute
6 tablespoons	90ml	Chilled butter - cut 12 pieces
2 tablespoons	30ml	Ice water
1		Pureed pumpkin - (15 oz)
3/4 cup	148g / 5.2oz	Sugar substitute
1 teaspoon	5ml	Ground cinnamon
3/4 teaspoon	3.8ml	Ground ginger
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Eggs (large)
1 1/4 cups	296ml	Heavy cream

Recipe Instructions

Heat oven to 425 degrees. 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.

Transfer crust mixture to a 9-inch pie plate. Press along bottom and sides of pie plate to form a crust. Place in freezer to harden, about 15 minutes.

Cover crust with aluminum foil and bake 15 minutes; remove from oven and take off foil. Reduce oven to 375 degrees.

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.

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.

This recipe yields 8 servings.

Carbohydrates: 16 grams

Net Carbs: 12.5 grams

Fiber: 3.5 grams

Protein: 7 grams

Fat: 31 grams

Calories: 354

Source:
Atkins Cookbook at http://atkinscenter.com

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