|By Karen Barnaby |
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!
Pumpkin Chiffon Pie
Makes 1 9-inch pie
For the crust:
- 4 oz. whole unblanched almonds
- 4 oz. whole unblanched hazelnuts
- 1/4 cup unsalted butter
- 6 Tbsp. plain whey protein powder
- 1 tsp. Brown Sugar Twin
- 1 tsp. pourable Splenda
- pinch of salt
- 3/4 tsp. dried ground ginger
- 1/2 tsp. pure vanilla extract
Cut a circle of parchment paper to fit into the bottom of a 9-inch pie pan.
Preheat the oven to 350°F. Spread the almonds and hazelnuts out on a baking sheet and roast for 8-10 minutes until browned. Cool.
While the nuts are roasting, melt the butter over medium heat until coloured 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:
- 1/4 cup water
- 2 1/2 tsp. gelatin
- 3 Tbsp. Brown Sugar Twin
- 3 Tbsp. pourable Splenda
- 1 14 oz. can pumpkin puree
- 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 cups whipping cream
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 Tbsp. 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.
For the whole pie:
Total Calories: 3763
Fat: 341 grams
Protein: 106 grams
Carbs: 101 grams
Fiber: 33 grams