Pumpkin Pie with Pecan Crust

This Recipe is appropriate for Phases 3 & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Recipe from Atkins - Phase 3
Pumpkin Pie with Pecan Crust
15 mins
59 mins
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  • 1/3 cup whole-wheat pastry flour
  • 2/3 cup Atkins Cuisine All Purpose Baking Mix
  • 1/2 cup pecans, finely ground
  • 1 cup granular sugar substitute (sucralose), divided
  • 6 tablespoons or 1/3 cup chilled butter, cut into 12 pieces
  • 2 tablespoons ice water
  • 15 ounces canned pureed pumpkin
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups heavy cream
Heat oven to 425 degrees F.
In a large bowl whisk together flour, bake mix, pecans and 1/4 cup sugar substitute. Cut in butter with a pastry blender or two knives until butter pieces are about the size of peas. Add the ice water; stir to combine.
Transfer crust mixture to a 9-inch pie plate. Press along bottom and sides of pie plate to form a crust. Place in freezer to harden, about 15 minutes.
Cover crust with aluminum foil and bake 15 minutes; remove from oven and take off foil. Reduce oven to 375 degrees F.
In a bowl, whisk pumpkin puree, 3/4 cup sugar substitute, cinnamon, ginger, cloves, and salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well.
Pour filling into partially baked piecrust. Cover crust edge with aluminum foil. Bake 40 minutes, or until filling is set but still a little jiggly in the middle. Cook on a wire rack.

nutrition information

Per Serving: cal. (kcal) 354, Fat, total (g) 30, fiber (g) 5, pro. (g) 9, Percent Daily Values are based on a 2,000 calorie diet
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