It’s very hard to pass on the holiday pies and desserts. Well, now you can take action and make sure you can enjoy one of your favorite pumpkin treats. You no longer have to worry about missing out during Thanksgiving time.
If you are having a tough time deciding between pumpkin and pecan pie, then this is the choice for you. Low carb pumpkin praline pie is a fantastic option for people on the ketogenic diet. Whether you are on keto or not you will love this diet. This is a very great dessert that includes a crust, filling and whipped cream. Anyone on the keto diet who likes sweets needs to make this immediately. You will not be let down.
Here are the ingredients:
- 2 tablespoons of hot melted butter
- 0.5 cup of chopped pecans (chopped finely)
- 0.5 cup of sugar subtitute of your choice (we use Truvia)
- 1/8 teaspoon of salt
- 1/8 teaspoon of ground cinnamon
- 1 can of pumpkin filling with no sugar added
- 3/4 cup of your favorite sugar substitute (again, we recommend Truvia)
- 1 tablespoon of pumpkin spice
- 1 and 1/4 cups of heavy whipping cream
- 4 eggs
Whipped Cream (low carb):
1 cup of heavy whipping cream
1/3 cup of your favorite sugar substitute
1 teaspoon of vanilla extract (w/ no sugar added)
Alright, here we go. First we are making the pie crust:
First thing’s first. Preheat your oven to 350 degrees.
Now we’re going to make the crust. Put all of the ingredients together in a medium-sized bowl and mix them. Spread out the mix into a deep dish pie pan while the mix is still warm from the butter. Throw it in the oven for about five minutes. It should be browned by then. Next take the pie crust out of the oven and set it to the side.
Now it’s time to make the filling:
Adjust your oven temperature to 425 degrees.
Put all of the ingredients into a medium-sized bowl and mix them up with a wire whisk. Then we are going to pour the filling into the pie crust you just made. Bake it for 15 minutes at 425 degrees, then lower the temperature of the oven to 350 degrees for another 50 to 55 minutes. How do you know when it’s done? Stick a toothpick in and if it comes out clean, your pie crust and filling are ready to go.
Now all we need is some whipped cream. Let’s make it happen.
Whip your heavy whipping cream until it’s frothy with the mixer on high. Now we’re going to add your sugar substitute of your choice and vanilla extract and continue to whip it on high until you see peaks forming. Do NOT over-whip. Now you have two options. You can either spoon it directly on to the pie or transfer the whipped cream into a pastry bag.
Now you’re good to go and ready to enjoy this incredible dessert. Enjoy!
More keto-friendly recipes: