For Two Pies
Pecan Crust
Sugar Fiber
6 Tbs Melted butter 0 gram 0 gram
1 1/2 cups Pecan Meal 3.96 grams 8.04 grams
1 1/2 cups Splenda 12 grams 0 gram
1/2 tsp Salt 0 gram 0 gram
1/2 tsp Ground cinnamon 0 gram 0 gram
Per Pie Sub Total 15.96 grams 8.04 grams
Pie Filling
2 1/2 cups Sugar free pumpkin filling 10 grams 12.5 grams
1 cup Splenda 5.33 grams 0 gram
1 1/2 Tbs Pumpkin pie spice 0 gram 0 gram
1 2/3 cups Heavy cream 0 gram 0 gram
3 Eggs 0 gram 0 gram
Per Pie Sub Total 15.33 grams 12.5 grams
Per Pie Total 31.29 grams 20.54 grams
If you cut the pie into eight slices then each slice has 3.9 grams of sugar and 2.6 grams of fiber.
Note: One cup of Splenda has 160 grams of sugar and one cup of sugar has 200 grams of sugar.
Topping
Sugar free Whipping Cream recipe
Directions
Preheat oven to 350 degrees F
Crust
Mix all crust ingredients together in a small bowl. Press it evenly into the bottom of a nine inch pie pan. Bake for 6 minutes. Remove pecan pie crust from oven.
Filling
Preheat oven to 425 degrees F
Place all filling ingredients in a medium bowl and mix well with a wire whisk. Place a large spoon in the pie pan and pour the filling on the spoon to keep from disturbing the pecan crust.
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 if it is done, stick a toothpick in the center; if it comes out clean, the pie is done. Chill before serving.
Topping
1 cup heavy cream
1/3 cup Splenda
1 tsp Sugar free vanilla extract
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. A can of sugar free whipping cream works just fine, or dust the top with some Splenda.
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