Dessert

Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb) is for Dessert.

Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb) takes 30 minutes to prepare.

Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb) takes 60 minutes to cook.

Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb) makes 12 servings.

The ingredients for Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb) are:

PECAN PIE CRUST
1 cup Pecans, finely chopped
2 tsp Butter, unsalted
2 Tbsp Ideal Xylitol Sweetener
1 Tbsp Ideal Brown Xylitol Sweetener
1 Tbsp Water

PUMPKIN FILLING
1 can Libby's 100% Pure Pumpkin
3 large Eggs
3/4 cup Ideal Xylitol Sweetener
1/2 tsp Salt
1 tsp Cinnamon
1 3/4 tsp Pumpkin Pie Spice
3/4 Silk Pure Almond Milk, unsweetened

Here is how you make Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb):

Preheat oven to 425?. Place pecans in food processor; grind until fine. Add melted butter, brown sugar, vanilla, and water. Continue processing till mixture begins falling off sides of bowl. Press into 9-inch pie pan. Bake at 325? for 20 minutes.Preheat oven to 425?. Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into pie crust. Bake for 15 minutes and then reduce oven temperature to 350?. 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.Serving Size: Make 12 slicesNumber of Servings: 12Recipe submitted by SparkPeople user GFYOGAMOM.

The nutritional information for Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 106.9

• Total Fat: 9.3 g
• Cholesterol: 48.3 mg
• Sodium: 125.9 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 2.6 g
• Protein: 3.1 g

The dietary needs meet for Gluten Free Pumpkin Pie w/Pecan Crust (Low Carb) is Gluten Free