Pumpkin Chiffon Pie

By á-174942

Ingredients

• FOR THE CRUST:
• 4 ounces unblanched whole almonds
• 4 ounces unblanched whole hazelnuts
• 1/4 cup unsalted butter
• 6 tablespoons plain whey protein powder
• 1 teaspoon brown Sugar Twin
• 1 teaspoon pourable Splenda
• 1 pinch salt
• 3/4 teaspoon dried ground ginger
• 1/2 teaspoon pure vanilla extract
• FOR THE FILLING:
• 1/4 cup water
• 2 1/2 teaspoons gelatin
• 3 tablespoons brown Sugar Twin
• 3 tablespoons pourable Splenda
• 1 can pumpkin puree - (14 oz)
• 1/2 teaspoon dried ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon freshly-grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup whipping cream
• 1 teaspoon pure vanilla extract
• 3 large eggs separated
• 1/4 teaspoon cream of tartar
• 1 1/2 cups whipping cream

Details

Servings 1

Preparation

Step 1

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

Not so with this low-carb version. It's light, smooth and simply delicious!