Best 2 Diabetic Pecan Praline Pie Recipes

**Diabetic Pecan Praline Pie: A Sweet Treat for Everyone**

Indulge in the delightful Diabetic Pecan Praline Pie, a delectable dessert that caters to those with diabetes and those who simply enjoy a healthier lifestyle. This pie features a flaky, low-carb crust filled with a creamy, sugar-free filling, topped with a layer of crunchy pecan praline. The recipe provides a gluten-free option for those with gluten sensitivities. Additionally, the article includes a keto-friendly version of the pie, allowing individuals on a ketogenic diet to enjoy this sweet treat without compromising their dietary goals. Whether you have diabetes, follow a gluten-free or keto diet, or simply prefer healthier dessert options, this Diabetic Pecan Praline Pie offers a satisfying and guilt-free indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

PRALINE PUMPKIN PECAN PIE

Praline Pumpkin Pecan Pie image

My husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! -Emily Reese, Glade Hill, Virginia

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 21

Ingredients

1 cup crushed gingersnap cookies (about 20 cookies)
3/4 cup finely chopped pecans
1/3 cup packed light brown sugar
1/8 teaspoon salt
3 tablespoons unsalted butter, melted
FILLING:
2 large eggs, lightly beaten
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
TOPPING:
1 cup packed light brown sugar
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1 tablespoon white vinegar
1 cup coarsely chopped pecans
1 tablespoon vanilla extract

Steps:

Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.

Nutrition Facts : Calories 684 calories, Fat 35g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 372mg sodium, Carbohydrate 89g carbohydrate (74g sugars, Fiber 5g fiber), Protein 10g protein.

NEW ORLEANS PECAN PRALINE PIE

New Orleans Pecan Praline Pie image

Make and share this New Orleans Pecan Praline Pie recipe from Food.com.

Provided by Susie in Texas

Categories Pie

Time 4h

Yield 1 9inch pie

Number Of Ingredients 10

Ingredients

1 (14 ounce) can sweetened condensed milk
1 9" unbaked pie shell
3 eggs, slightly beaten
1 cup light corn syrup
1 cup sugar
2 tablespoons margarine or 2 tablespoons butter, melted
1 1/2 cups pecans, finely chopped
1 teaspoon vanilla
1/8 teaspoon salt
pecan halves (optional)

Steps:

Fill a large heavy duty pot with water and bring water to a boil.
Remove paper label from condensed milk can.
Immerse the unopened condensed milk can into the boiling water.
Reduce heat to medium and cover pot with lid.
Cook for 3 hours.
Occasionally check pot to make sure it doesn't boil dry.
Remove can from water with tongs.
Place in freezer for one hour, to cool.
Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
Mix well.
Add chopped pecans and mix well, again.
Pour pecan pie mixture into unbaked pie shell.
Bake@ 350 degrees for 50-55 minutes.
Filling is done when knife inserted near the center comes out clean.
When done, remove pie from oven and let cool for 1 hour.
Open cooled condensed milk can.
Empty contents into small bowl and stir well.
Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
Garnish with pecan halves (optional).
Serve with whipped topping (optional).
(note) if salted pecans are used, omit the 1/8 tsp.
of salt from the recipe.

Tips:

If you don't have a food processor, you can chop the pecans and pralines by hand.
Be careful not to overcook the praline filling. It should be thick and bubbly, but not too dark.
Make sure the pie crust is completely cooled before filling it. Otherwise, the filling will melt and make the crust soggy.
If you don't have time to make your own pie crust, you can use a pre-made one.
This pie can be served warm or cold. If you serve it warm, let it cool for at least 15 minutes before slicing.

Conclusion:

This diabetic pecan praline pie is a delicious and decadent treat that is perfect for any occasion. It is easy to make and can be enjoyed by people with and without diabetes. So next time you are looking for a special dessert, give this recipe a try.