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Pumpkin Pie with Pecan Praline Crust Recipe

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This recipe for Pumpkin Pie with Pecan Praline Crust, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cissy Watson
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
crust:
2 C shelled raw pecans
1/4 tsp salt
1 1/2 tbsp Splenda
1 1/2 tsp blackstrap molasses
4 tbs melted butter
2 tbsp water
filling:
1 can (15 oz) pumpkin
1 1/2 C heavy cream
3 eggs
3/4 C Splenda
1/2 tsp salt
2 tsp blackstrap molasses
1 1/4 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
dash of allspice

Directions:
Directions:
Preheat the oven to 350 F. Put the pecans and salt in a food processor with the S blade and pulse until the pecans are chopped to a medium consistency. Add the Splenda, molasses and butter. Pulse again until well blended. Add the water and pulse again until well combined. You'll have a soft, stickly mass. Spray a 10-inch pie plate with nonstick cooking spray or butter it well. Turn the pecan mixture into it and press firmly in place, all over the bottom and up the sides by 1 1/2 inches or so. Try to get an even thickness, with no holes. Bake for 18 min. Cool. Increase the oven temperature to 425 F. Combine the pumpkin, heavy cream, eggs, Splenda, salt, molasses, and spices in a bowl and whisk together well. Pour into the prebaked and cooled pie shell. Bake for 15 min, lower the temperature to 350 F and bake for an additional 45 min. Cool.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
10 g net carbs, 6 g protein

 

 

 

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