Pumpkin Chiffon Pie

Recipe Ingredients

		For The Crust
4 oz	113g	Unblanched whole almonds
4 oz	113g	Unblanched whole hazelnuts
1/4 cup	49g / 1.7oz	Unsalted butter
6 tablespoons	90ml	Plain whey protein powder
1 teaspoon	5ml	Brown Sugar Twin
1 teaspoon	5ml	Pourable Splenda
1		Salt
3/4 teaspoon	3.8ml	Dried ground ginger
1/2 teaspoon	2.5ml	Pure vanilla extract
		For The Filling
1/4 cup	59ml	Water
2 1/2 teaspoons	12ml	Gelatin
3 tablespoons	45ml	Brown Sugar Twin
3 tablespoons	45ml	Pourable Splenda
1		Pumpkin puree - (14 oz)
1/2 teaspoon	2.5ml	Dried ground ginger
3/4 teaspoon	3.8ml	Ground cinnamon
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Whipping cream
1 teaspoon	5ml	Pure vanilla extract
3 teaspoons	15ml	Eggs - separated (large)
1/4 teaspoon	1.3ml	Cream of tartar
1 1/2 cups	355ml	Whipping cream

Recipe Instructions

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

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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