Lower Carb Pumpkin Cheesecake Pie

I say "lower" carb b/c pumpkin naturally has a LOT of sugar, so it's hardly a sugar-free recipe.  But in making a couple of simple and tasty swaps, I got the total number of grams of carb from about 50g per slice to 14g per slice.



No deep dish pie plate?
Use a cake pan!

I haven't done anything really extraordinary here...just started with this delicious recipe from King Arthur Flour, made my State Fair Show-worthy nut crust and subbed in Splenda for sugar.  I did however learn a few interesting things in paying close attention to my ingredients. 

First of all, nuts are not carb-free.  They're not like double chocolate cake or anything, but there's enough there to pay attention to.  Pecans and walnuts contain about 3 or 4g of carb per 1/4 cup serving and almonds have twice that much, so I chose pecans for this pie. 

Also, if you get lower fat dairy products (like fat-free evaporated milk and 1/3 less fat cream cheese), they tend to have slighter higher amounts of carb than their full fat counterparts...no extra sugar is added to these products but the part of the milk they are made from naturally contains more sugar.


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