| Pumkin Pie from The Diabetes Diet | ||
| 6 servings, 9gm CHO, 0.9 oz PRO per serving | CHO (gm) | PRO (gm) |
| 1 cup pecan pieces | 15.11 | 10.0 |
| 3 Tbs melted butter | — | — |
| 1 cup canned pumpkin | 19.8 | 2.7 |
| 1 egg | 0.6 | 6.0 |
| 6 packets (1gram each) or tablets stevia, or to taste | — | — |
| 1 tsp cinnamon | 1.8 | 0.1 |
| 1/3 tsp ground ginger | 0.3 | — |
| 1 cup heavy cream for filling | 8.0 | 6.4 |
| 1 tsp vanilla | 0.5 | — |
| 1 cup heavy cream for topping | 8.0 | 6.4 |
Preheat oven to 350°F.
Chop pecans fine in food processor. Add melted butter. Press in bottom of 6-inch pie pan. Bake about 10 minutes.
Combine egg pumpkin, 5 packets stevia, spices, 1 cup cream and 1/2 teaspoon of the vanilla. Mix well. Pour into pecan crust. Bake at 350°F for 30-40 minutes, until set in the center. Cool.
Whip 1 cup cream to which 1 packet stevia and 1/2 teaspoon vanilla have been added. Serve pie topped with whipped cream.
