Sunday, October 30, 2011

Pecan Pumpkin Tart (Low Carb Version)

Crust: 1 1/2 c pecans
             2 T white Splenda
             2 T soy flour
             1 egg white
Crust prep: Preheat oven to 375 degrees. In your food processor put the pecans and Splenda and process until very fine. Then add the egg white and blend about 10 seconds more. Press in a tart pan, up the sides evenly. Blind bake 15 minutes. Remove from oven.


Filling:
            2 C canned pumpkin
            1 C heavy whipping cream
            2 whole eggs
            1/4 cup packed Splenda brown sugar blend
            1 1/2 ground cinnamon
            1 tsp ground ginger
            1/4 t allspice
            1/2 t salt
Filling prep: Beat pumpkin, cream, eggs, brown sugar blend, spices and salt until well blended. Pour into the prepared crust and bake for 40 minutes. Remove from oven and cool before serving. 
11 net carbs, 
NOTE: Because I could not find "brown sugar substitute", and had to use the brown sugar blend I decreased the amount to 1/4th cup. If you find the brown sugar substitute the amount is 1/2 cup.  And the carb count will come down to 6.5 nets carbs per serving.
This can also be made with regular sugar, 2T of white sugar for the crust, and 1/2 cup regular brown sugar for the filling.
*8 servings
This tart is amazingly delicious! Top with whipped cream and it's perfect. I swear you can not tell there is Splenda in this. I will make this for Thanksgiving along with traditional Pumpkin Pie for those in the family who don't eat nuts.  

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