Prep Time::20 mins
Cook Time:: 1 hr 10 mins
Additional Time:: 3 hrs
Total Time:: 4 hrs 30 mins
Servings::8
Yield::1 10-inch pie
Ingredients
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Crust:
2 tablespoons butter, melted
½ cup finely chopped pecans
½ cup stevia sugar substitute (such as Truvia®)
½ teaspoon ground cinnamon
1 pinch salt
Pie Filling:
1 (15 ounce) can pumpkin puree
4 large eggs
¾ cup granular sucralose sweetener (such as Splenda®)
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.
Cook's Notes:
Feel free to use pumpkin pie spice in place of the individual spices.
Use any low-carb sugar substitute you prefer.