Low Carb Praline Pumpkin Pie

was very excited to make this recipe. but now i am upset, as the recipe does not explain that the heavy whipping cream and the eggs are for the whipped cream at the end, not for the pie filling!!! i only figured this out when my pie filling mixture seemed way too soupy. then when i poured it into the pie pan i had so much of the filling mix leftover. bahhhh!

maybe it will turn out well. but now i am debating whether i should still make the whipped cream, or if the extra ingredients in the filling make the cream on top unnecessary. i’m pretty sad about this mistake. wish the writing of the recipe was clearer for novice bakers.

one question…is the no sugar pumpkin filling….actually just canned pumpkin?

Genius recipe!!!

Two quick observations, the ingredient list says 1/2 cup fine chopped pecans, not 1/2 cup whole pecans. I believe that is why people are complaining that the crust doesn’t cover the entire pan. I just started with a heaping 3/4 cups whole pecans, added the other dry ingredients & ran everything for the crust in my food processor until pulverized, drizzling in the hot butter at the end. Also, use kosher salt & the crust won’t be too salty.

Pour the crumbled mixture from your processor into the pie pan, cover with a sheet of parchment, & use the bottom of a glass to spread & press the pie crust on the bottom & up the sides of the pan. Then peel off the parchment carefully. It will hold together better this way.

I added more spice to the filling & a pinch of kosher salt. This recipe is a keeper & will definitely grace our Thanksgiving table this year. Thank you very much for this fabulous recipe!

Loved the pie. Used a heaping tbsp. of pumpkin pie spice plus a tsp. of cinnamon. Also I increased the splenda to a full cup and used half and half instead of cream. It was delicious.

Great idea from George! We used to watch his show when low carb was in vogue. FN should have retained his show…..many great ideas. It’s cool the way the pumpkin forms a crust around the edge. I was unsure it would cut/release without cooking spray, no problem! I agree it could use a little more spiciness, which I will tweak the next time. We found it tasted even better the next day. I made homemade whipped cream and covered the entire pie, then added a pecan half for each of the 8 wedges, & grated some fresh nutmeg over the top. You could instead use sugar-free whipped topping as well to lower the calories. Will make again.

I made this pie numerous times, and even my boyfriend who hates pumpkin and is not on a low carb diet, keeps asking me to make it. A regular crust pie isn’t as good as the low carb version, because this version has much more flavor. Hint, make sure to finely chop the nuts and press them very tightly, and also do not forget to prebake the crust.

Delicious but when I tried to eat it, the crust was just a disaster. It didn’t look like pie 🙁

At first, having read all of the reviews stating that you could fool people that this was a regular pumpkin pie or that it was the best pumpkin pie they’d ever tasted, I was disappointed. Each serving after the first, though, increased my opinion of this pie. If you’re looking for a great substitute for pumpkin pie while eating low-carb, this definitely fits the bill, but don’t expect the best pumpkin pie you’ve ever tasted or that you can fool people who don’t like artificial sweetener. I would love to taste more spice (even though I added more than is called for) so I will keep trying to tweak it to my taste. Overall, though, I am very happy to have found this recipe and will make it again and again.

This was so good, that no even notived that it was low carb and healthier than regular pumpkin pie!

My wife didn’t like it. She liked the pecan crust, just not the filling. I agree it was pretty bland tasting at first, but once it sat overnight in the fridge I think it picked up a little more of the spice flavor. I’ll try it again in time, though, to tweak and tune and make it more to her liking.