|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|
|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.