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Pecan Nut Pie Crust

User Rating 4.5 Star Rating (9 Reviews)


Updated August 31, 2013

Low-Carb Pumpkin Pie with Pecan Crust

Low-Carb Pumpkin Pie with Pecan Crust

Photo © Laura Dolson
This is a great pie crust, particularly for pumpkin pie, but it can be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the "mass" is pliable and easy to mold onto the sides of the pan. It's low-carb, gluten-free, and sugar-free.

Prep Time: 8 minutes

Total Time: 8 minutes


  • 1 cup pecan pieces (frozen)
  • 2 T melted butter
  • 2 T sugar equivalent from artificial sweetener of your choice


1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.

2. Add the butter and the sweetener (I prefer "liquid Splenda"). Blend until it's mixed evenly.

3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.

Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 calories.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Sugar Free Pumpkin Pie with Pecan Crust, Guest SimplyCindys13

I made this pie for the first time last summer for my county fair and won 1st place for this awesome pie . The judges loved it. I will make it again . This is amazing just make it and try it you will love it.

1 out of 1 people found this helpful.

See all 9 reviews

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