Pumpkin Pie with Pecan Praline Crust

I'm very proud of this recipe. Serve it at Thanksgiving Dinner, and no one will guess it's made without sugar.

Crust

2 cups shelled raw pecans
1/4 teaspoon salt
2 1/2 tablespoons Splenda
1 1/2 teaspoons blackstrap molasses
4 tablespoons butter, melted
2 tablespoons water

Pumpkin Pie Filling

1 can (15 ounces) pumpkin
1 1/2 cups heavy cream
3 eggs
3/4 cup Splenda
1/2 teaspoon salt
2 teaspoons blackstrap molasses
1 tablespoon pumpkin pie spice

1. Preheat the oven to 350°F.

2. 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.

3. 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.

4. 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 1/2 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.

5. Bake for about 18 minutes. Cool.

6. Increase the oven temperature to 425°F.

7. Combine the pumpkin, heavy cream, eggs, Splenda, salt, molasses, and spice in a bowl, and whisk together well. Pour into the prebaked and cooled pie shell. Bake for 15 minutes, lower the oven temperature to 350°F, and bake for an additional 45 minutes.
Cool, and serve with whipped cream.

Yield: 8 servings, each with 14 grams of carbohydrates and 4 grams of fiber, for a total of 10 grams of usable carbs, and 6 grams of protein.