Pumpkin Pie With Pecan Crust

Directions

1. Heat oven to 425 degrees. In a large bowl whisk together soy flour, pecans, pastry flour and sugar substitue. Cut in butter with a pastry blender or possibly two knives till butter pcs are about the size of peas. Add in the ice water; stir to combine.
2. Transfer crust mix to a 9-inch pie plate. Press along bottom and sides of pie plate to create a crust. Place in freezer to harden, about 15 min.
3. Cover crust with aluminum foil and bake 15 min; remove from oven and take off foil. Reduce oven to 375 degrees.
4. In a bowl, whisk pumpkin, sugar substitute, cinnamon, ginger, cloves, and salt to combine. Fold in Large eggs, one at a time. Add in heavy cream and mix well.
5. Pour filling into partially baked piecrust. Cover crust edge with aluminum foil. Bake 40 min, or possibly till filling is set but still a little jiggly in the middle. Cook on a wire rack.
6. This recipe yields 8 servings.
7. Comments: Be sure to leave sufficient time for chilling, that facilitates cutting and serving.
8. Description: "Grnd pecans, mixed with two kinds of flour, create a tender and flavorful piecrust. This pie tastes like the real thing - with just a fraction of the carbs."