Pecan Crusted Pumpkin Pie

Crust:
1 1/2 c. toasted pecans
2 tbsp. artificial white sweetener
2 tbsp. soy flour
1 egg white

Filling:
2 cups canned pumpkin
1 c. heavy whipping cream
2 eggs
1/2 c. artificial brown sweetener
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. allspice
1/2 tsp. salt

Crust Preparation: Preheat oven to 375 degrees. Food process pecans and sugar until fine. Add soy flour and egg white and blend 10 seconds more. Press into a deep dish pie pan. Bake crust for 15 minutes.

Filling Preparation: Beat pumpkin, cream, eggs, sugar, spices and all ingredients until well blended. Pour onto pecan crust and bake 40 minutes. Remove from oven and let cool before serving. Yields 8 servings - approximately 6.5 net carbs per serving

~ Char