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The Recipe Instructions |
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Ingredients
=== FOR THE CRUST ===
4 oz unblanched whole almonds
4 oz unblanched whole hazelnuts
1/4 cup unsalted butter
6 tbsp plain whey protein powder
1 tsp brown Sugar Twin
1 tsp pourable Splenda
1 pinch salt
3/4 tsp dried ground ginger
1/2 tsp pure vanilla extract
=== FOR THE FILLING ===
1/4 cup water
2 1/2 tsp gelatin
3 tbsp brown Sugar Twin
3 tbsp pourable Splenda
1 can pumpkin puree - (14 oz)
1/2 tsp dried ground ginger
3/4 tsp ground cinnamon
1/2 tsp freshly-grated nutmeg
1/4 tsp salt
1/2 cup whipping cream
1 tsp pure vanilla extract
3 large eggs, separated
1/4 tsp cream of tartar
1 1/2 cup whipping cream
Directions
Cut a circle of parchment paper to fit into the bottom of a 9-inch pie pan.
Preheat the oven to 350 degrees. Spread the almonds and hazelnuts out on a
baking sheet and roast for 8 to 10 minutes until browned. Cool.
While the nuts are roasting, melt the butter over medium heat until colored
a deep brown. Remove from the heat.
In a food processor, coarsely grind the almonds and hazelnuts separately.
Combine with the whey protein, sweeteners, salt, ginger and pure vanilla
extract. Add the butter and mix well. Press evenly into the pie pan and
chill.
For the Filling: Sprinkle the gelatin over the water and set aside.
Combine the Sugar Twin and Splenda.
In a food processor, combine the softened gelatin, pumpkin puree, 4
tablespoons of the mixed sweeteners, the spices, salt, 1/2 cup whipping
cream, vanilla and 3 egg yolks. Puree until smooth. Transfer to a sucepan
and cook over medium-high heat until the mixture just starts to splutter.
(Heating the mixture to this point is important or it may not set
properly.) Transfer to the food processor and puree again until smooth.
Transfer to a bowl and let stand at room temperature, stirring frequently
until cool.
In a mixing bowl, beat the egg whites until foamy. Add the cream of tartar
and remaining sweetener mix and beat until stiff peaks form. Stir 1/4 of
the egg whites into the pumpkin mixture then fold in the remaining whites.
Spread out into the crust and refrigerate for at least 2 hours.
No more than 4 hours before serving, beat the 1 1/2 cups whipping cream to
firm peaks and pile on top of the pie.
This recipe yields 1 nine-inch pie.
For the whole pie:
Total Calories: 3763
Fat: 341 grams
Protein: 106 grams
Carbs: 101 grams
Fiber: 33 grams
Comments: It was always our family tradition to have Pumpkin Chiffon Pie
at Thanksgiving. My mother made a splendid version using Jell-o vanilla
pudding and Dream Whip. She did use real whipping cream on top, which was
the best part. So, I never got used to or found a baked version that I
really liked. They always seemed lackluster.
Not so with this low-carb version. It's light, smooth and simply
delicious!
Source:
"Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca"
S(Formatted for MC6):
"05-29-2003 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2259 Calories; 235g Fat (92.1%
calories from fat); 27g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1338mg
Cholesterol; 1026mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;
0 Fruit; 1 1/2 Non-Fat Milk; 45 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Karen Barnaby
Preparation Time: 0:00
Servings: 0
Diet Pumpkin Chiffon Pie Recipe brought to you by Diet Recipes To-Go
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