Low Carb Praline Pumpkin Cheesecake

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My first experience with making a praline pumpkin pie was back in the early 80’s when my two best friends and I decided to make pies for a local picnic bake-off. My memory is so bad that I’ll probably have to consult with my best friend, Cathy, to help me recall the details. But one thing I do remember is that I won the contest with my banana split whipped cream pie. I’ll have to dig up that recipe someday, although it is nowhere near being low carb.

Cathy made some kind of jelly roll cookies that were to die for!

My friend, Debbie, made the praline pumpkin pie, and oh my, it came out so good! The one other thing I remember about her pie was, she used whole cloves instead of ground cloves and we had to dig out the cloves so nobody would bite into one…lol!

First, a little history about the praline. I lived in New Orleans for awhile, which is where my oldest son was born, so I think while living in Louisiana was the first time I was introduced to the pecan praline.

According to http://www.southerncandymakers.com/history_of_pralines, “The original praline was roughly a sweet confection made of almonds and some sort of creamy sugary caramelized coating. The candy was named praslin, after the owner of the kitchen instead of the chef, but Lassagne did well enough for himself, eventually opening a sweet shop in France called the Maison du Praslin, which still exists in some form to this day.”

“It is believed that pralines were brought over from France by the Ursuline nuns, who came to New Orleans in 1727.”

“Pralines were one of the more popular recipes adapted from the old French tradition. Almonds being in short supply, cooks began substituting the nuts of the native Louisiana pecan trees, and the forefathers of our modern pecan pralines were born. The praline became a sugary, creamy, pecan-laden candy. Praline pecans were known as individual pecans covered in the sugary coating. These new pecan pralines quickly spread throughout the New Orleans culture and became a common confection in the area. Soon, praline sales were a small but historically significant industry for the city.”

So, there you have it. The history of the pecan praline, in a nutshell. 🙂

Okay, so this is a little different than Praline Pumpkin Pie. First of all, it’s sugar free, so it’s not the candied pralines that I had in the past. I hope this tastes good without all that sugary goodness (or is it badness?) I was in the mood to try a pumpkin cheesecake, but I also love a praline crust, so I thought I would combine the two. If you prefer an alternative, see my recipe for Low Carb Praline Pumpkin Pie below.

This came out so good, I surprised myself! I am so glad I decided to layer the bottom with the pecan praline crust. It added some crunchy goodness, with just enough sweetness to satisfy my sweet tooth. Yum!

Directions for Praline Crust
  1. Preheat oven to 350 degrees F.
  2. Gather up all of your ingredients for the praline crust.
  3. Mix all crust ingredients together in a small bowl.
  4. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan.
  5. Bake for about 5 minutes, or until browned. Remove from oven and set aside.
Directions for Pumpkin Cheesecake:
  1. Preheat oven to 350
  2. Gather all of the ingredients for praline pumpkin cheesecake.
  3. In a large bowl, beat the cream cheese until fluffy.
  4. Combine the sweetener and spices together in a small bowl and mix well.
  5. Gradually add the sweetener and spice mixture to the cream cheese and beat until fluffy.
  6. Beat in eggs one at a time, beating well after each.
  7. Add heavy whipping cream.
  8. Add the pumpkin and vanilla extract and blend until fully combined. Beat well.
  9. Pour filling into the prepared praline crust and bake for 40 minutes, until edge is set but center still moves slightly.
  10. Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
Directions for Whipped Cream:
  1. With an electric mixer on high, whip the heavy cream just until frothy.
  2. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break.
  3. Transfer to a pastry bag or just spoon onto pie. Sprinkle with a little nutmeg.
  4. *Can add 1/3 cup pumpkin pie filling to whipped cream

Recipe for Low Carb Praline Pumpkin Pie

Low Carb Praline Pumpkin Pie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
 
This is a delicious low carb alternative to a great Thanksgiving holiday tradition - the Pumpkin Pie!
Ingredients
Low Carb Praline Crust:
  • 2 tablespoons unsalted butter, melted until liquid (keep hot)
  • ½ cup finely chopped pecans
  • ½ cup granulated Splenda (or preferred sugar substitute, tested for consistency)
  • ⅛ tsp salt
  • ⅛ tsp ground cinnamon
Low Carb Pie Filling:
  • 1 15-oz. can no sugar added pumpkin pie filling
  • ¾ Splenda (or preferred sugar substitute, tested for consistency)
  • 1 Tbsp pumpkin pie spice
  • 1¼ cups heavy whipping cream
  • 4 large eggs
Low Carb Whipped Cream:
  • 1 cup heavy whipping cream
  • ⅓ cup Splenda (or preferred sugar substitute)
  • 1 tsp vanilla extract
Instructions
Make the crust:
  1. Preheat oven to 350 degrees F.
  2. Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove pie crust from oven.
Make the filling:
  1. Preheat oven to 425 degrees F.
  2. Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into pre-baked pie crust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
  3. Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
Make the whipped cream topping:
  1. With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

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One comment

  1. Susan says:

    I just had to say again how good this turned out. I started with one piece on Thanksgiving and a piece every night until last night when I finished it off.

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