I came up with this recipe one evening while chatting with a friend. Although we served it with mahi-mahi, it would also go well with grilled chicken breast. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 10-inch pie |
Ingredients
- 2 tablespoons butter, melted
- ½ cup finely chopped pecans
- ½ cup stevia sugar substitute (such as Truvia®)
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- ¾ cup granular sucralose sweetener (such as Splenda®)
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
- Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
- Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
- Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.
- Feel free to use pumpkin pie spice in place of the individual spices.
- Use any low-carb sugar substitute you prefer.
Nutrition Facts
| Calories | 139 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 204 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Fabulous. I changed it up, though. I added a little burned butter, 2T cream cheese, and used pumpkin pie spice. I made a decorative line near the crust of crushed cranberries, sweetener, and spices. Perfection.
Loved this “crust”! I added 15 oz coconut milk from a carton, 1 Tsp cinnamon and subbed coconut sugar for Stevia in the filling. It was a delicious pie for Thanksgiving. My husband LOVED it and my extended family wanted the recipe. Will definitely make it again and again. Thanks for sharing it!
Outstanding flavor which is aided by the Pecan crust.
this was so much better the next day. i felt like it was a little heavy on the cloves. definitely needed some whipped topping. i added 1/2 tsp of cinnamon and used a store bought crust. it helped with my craving for pumpkin pie at thanksgiving but was missing something texturally. either way thank you for the recipe
Very dry. You would be better off using pumpkin pie spice instead of the ginger, nutmeg and cloves. Will not make this again.
This is very good! I used a bit larger dish so my filling wasn’t tall, but we will make this recipe again!