You don't need to tell anyone that this is a low carb dessert. They won't suspect either.

Crust:

2 C shelled pecans
1/4 tsp. salt
2 1/2 TBS Splenda (adds 5 carbs) or a few drops of liquid sweetener concentrate
1 1/2 tsp. dark molasses
4 TBS butter, melted
2 TBS water

Filling:

1 15 oz. can solid pack pure pumpkin
1 1/2 C heavy cream
3 eggs
3/4 C granular Splenda (adds 18 carbs) or 3/16 tsp. liquid sweetener concentrate
1/2 tsp. salt
2 tsp. dark molasses
1 TBS pumpkin pie spice

For the crust:

Preheat oven to 350
Spray a 10" pie plate with non-stick spray

In a food processor, add pecans and salt. Pulse until pecans are chopped to a medium consistency. Add Splenda or sweetener, molasses, and butter; pulse again until well blended. Add water, pulse again, until well combined and forms a soft sticky mass. Turn the mass out onto the greased pie plate, and press into place in an even thickness as if it is a pie shell. You can cut the top edge with a knife to get a nice line. Bake for 18 minutes. Cool on a rack.


For the filling:
Preheat oven to 425

Put all other ingredients in a bowl and whisk together well. Pour into prebaked and cooled pie shell. Bake for 15 minutes. Lower oven temperature to 350, bake for an additional 45 minutes. Cool.

Serve with whipped cream.


Serves 8, 53 gr. of usable carb for the whole pie

Per serving: 438 Cal; 42 gr Fat; 6g Protein; 10.5 gr Carb, 4 gr. Fiber, 6.5 gr net Carbs