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Pumpkin Pie Recipe

Pumpkin Pie with Pecan Praline Crust Bodybuilding Recipe

Tis' the season to start baking all of our comfort food favorites. Enjoy the rich, velvety taste of pumpkin pie without all the metabolic effects from sugar laden ingredients.

Crust

• 2 cups shelled raw pecans
• ¼ teaspoon salt
• 2 ½ tablespoons Splenda
• 1 ½ teaspoons black strap molasses
• 4 tablespoons melted butter
• 2 tablespoons water

Pumpkin Pie Filling

• 1 can (15 ounces) pumpkin
• 1 ½ cups heavy cream
• 3 eggs
• ¾ cup Splenda
• ½ teaspoon salt
• 2 teaspoons blackstrap molasses
• 1 tablespoon pumpkin pie spice

Preheat the oven to 350 degrees Fahrenheit

Put the pecans and salt in a food processor with the S blade in place. Pulse until the pecans are chopped to a medium consistency.

Add the Splenda, molasses, and butter, and pulse again until well blended. Add the water and pulse again, until well combined. At this point, you'll have a soft, sticky mass.

Spray a 10-inch pie plate with nonstick cooking spray, or butter it well. Turn the pecan mixture into it, and press firmly in place, all over the bottom, and up the sides by 1 ½ inches or so. Try to get it an even thickness, with no holes, and if you wish, run a finger or a knife around the top edge, to get an even, nice looking line.

Bake for about 18 minutes. Cool.

Increase the oven temperature to 425 degrees F.

Combine the pumpkin, heavy cream, eggs, Splenda, salt, molasses, and spice in a bowl, and whisk together well. Pour into the pre-baked and cooled pie shell. Bake for 15 minutes, lower the oven temperature, to 350 degrees and bake for an additional 45 minutes or when knife inserted comes out clean. Cool and serve with whipped cream.

Yield: 8 servings, each has 14 grams of carbohydrates, 4 grams fiber, and 6 grams of protein.

For more great recipes checkout the Muscle Cookbook

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