Pumpkin Pie With Pecan Crust

Heat oven to 425 degrees. In a large bowl whisk together soy flour, pecans, pastry flour and sugar substitue. 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.

In a bowl, whisk pumpkin, 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.

This recipe yields 8 servings.

Carbohydrates: 16 grams Net Carbs: 12.5 grams Fiber: 3.5 grams Protein: 7 grams Fat: 31 grams Calories: 354