I made a pumpkin pie for T-day and was DELICIOUS. So delicious, in fact, that I'm already looking forward to Christmas. One problem, though: I don't think the non-LCers were as fond of it--they thought it was "spicy"!! I can't figure out why; maybe I didn't use enough Splenda? (Of course it tasted sweet to me!)

If anyone here has had success serving an LC pumpkin pie to unsuspecting friends, can I ask your recipe?

I did like my crust very much -- I used 1 cup ground pecans, 1/2 cup unsweetened coconut, 1 stick butter and 1/4 cup splenda. I don't think I'll be changing that (though I would like to figure out how to EXPAND this recipe so it would fit all the way across the pie plate, and not just on the bottom). It's the filling I'm concerned about.

I used Kristine, the Mod's, recipe. It had a crushed almond crust... yummy!

It filled the entire pie plate... I'll go look on the recipe forum. My non-lc family ate it all I only got one slice!

Here it is!
http://forum.lowcarber.org/showthre...ghlight=pumpkin

Crust:
1/4 cup butter - I used unsalted, clarified
1 cup ground almonds

Filling:
1/2 of a 28-oz can of pumpkin
2 eggs
1/4 cup splenda
6 drops stevia
1 Tbsp pumpkin pie spice
1/4 tsp salt
3/4 cup half and half

- Prepare crust by melting butter, then combining with almonds. Press into 9" pie pan.
- In large mixing bowl, beat eggs, then add pumpkin, sweeteners, spice and salt.
- Blend in half and half.
- Pour into crust
- Bake at 325 F for approx 45 min or until crust is golden and filling is set.
- Cool completely and refrigerate before serving... or else crust will fall apart.

Note: I've seen some recipes call for as much as 1 cup of splenda for a similar sized pie. Cooked splenda tastes really bitter to me, so that's why I scaled it back. It's sweet enough for me.

For 1/6 of pie:
cal: 298
fat: 25 g
carbs: 13 total - 4.8 g fiber = 8.2 net
protein: 8.8

For 1/6 pie without the crust:
cal: 94
fat: 5.5 g
carbs: 8.5 total - 2.4 fiber = 6.1 net
protein: 3.7 g

Thank you! That looks amazing.

Hmm... it seems like it would be so, um, wrong and irresponsible of me to not try this out before springing it on people at Xmas. What do you think? Is a trial run called for?

oh soooo irresponsible....

I've actually just used my "regular" pumpkin pie recipe and switched it out with Xlyo-Sweet. Of course, I used pecan praline crust. George Stella has a fab recipe for praline pumpkin pie in "Livin' Low Carb" that I've used for a couple of years AND NO ONE KNOWS!!! Actually, most people in my life do not know that I'm LC at all. They see me do the substitutions when we go out and don't even think to ask. I've made Karen's Candied Cranberry Cheesecake at Christmas with either Splenda or Xylo-Sweet and it's gobbled down - my DH takes it to his school's Christmas faculty/staff potluck because there are several LC people in his school or they have to watch sugar intake. This year, I've been asked to make that AND a pumpkin pie. NO sweat...great fun!!

My ears are burning!

If you can get your hands on Canadian Sugar Twin, that plus Splenda is my new favorite combination of sweeteners for baked goods. It's intensely sweet. I overdid it in the most recent cheesecake I baked. It was sickly sweet... but if that's what your non-LCers are used to, they'll probably like it!

(ETA) "My" recipe is actually just from the back of the pumpkin can, with standard LC subs - cream + water instead of milk, Splenda in place of sugar, etc.

And these recipes are easily located to what links that you forgot to post ? LOL

I have George Stella's cookbook but here it is from the website - www.stellastyle.com. It is awesome but I don't add the whipped cream most times. I like just "as is". Cheers!

Praline Pumpkin Pie


Prep Time: 25 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 15 minutes
Yield: 12 servings


Praline Crust:
2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:
1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1 1/4 cups heavy cream
4 eggs

Low Carb Whipped Cream, recipe follows

Preheat oven to 350 degrees 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 degrees 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.

Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

Nutrition Information per serving
Calories 241
Fat 24 grams
Saturated Fat 12 grams
Carbohydrates 7 grams
Fiber 1 gram
Net Carbohydrates 6 grams

I made a sugar-free pumpkin cheese cake and the sugar junkies loved it

That one looks good, too!

Maybe I'll make two... a cheesecake and a classic pumpkin pie... hmm...

NicoleRene posted a Pumpkin Pie recipe on another thread...I made it this past weekend and the non-lc'ers gobbled it up (jerks..lol)

Here is the link

It's similar to the others posted, but it has cream cheese...it seemed to make it a bit lighter/fluffier ...oh, and delish! hehehe

I was wondering if adding some cream cheese would make it taste better. I have had NO LUCK with splenda-sweetened pumpkin pie. I have made it several times, and even though the batter tasted good, when it was baked it tasted like it had rust in it. Haven't noticed that taste with cheesecakes, so I was wondering if the cream cheese would help.

I think it would. The 2 recipes I have been able to get sugar junkies to eat without suspecting they were sugar-free BOTH had cream cheese in it.

Thanks!