Wednesday, November 7, 2012
PUMPKIN PECAN CHEESE PIE
Thanksgiving would not be Thanksgiving for some folks without Pumpkin Pie. This recipe has been well-tested on lowcarbfriends.
1/2 cup ground pecans (125 mL)
2 tbsp SPLENDA® Granular (25 mL)
2 tbsp vanilla whey protein powder (30 mL)
2 tbsp butter, melted (25 mL)
1 egg yolk**
Cream Cheese Layer:
8 oz light cream cheese, softened (250 g)
Liquid sucralose to equal 1/3 cup SPLENDA® Granular (75 mL)
1/4 cup powdered erythritol (60 mL)
1 tsp vanilla extract (5 mL)
1 cup canned pumpkin (250 mL)
Liquid sucralose to equal 3/4 cup SPLENDA® Granular (175 mL)
2 tbsp powdered erythitol (30 mL)
1 tsp cinnamon (5 mL)
1/2 tsp ginger (2 mL)
1/4 tsp nutmeg, optional (1 mL)
1/2 cup half-and-half cream (125 mL)
1/2 cup heavy cream (125 mL)
Crust: In medium bowl, combine pecans, SPLENDA® Granular and vanilla whey protein powder. Stir in butter and egg yolk. Spread in 9-inch (23 cm) pie plate. Cover with plastic wrap and press crust out evenly; remove plastic wrap. Bake in 350°F (180°C) oven 10 minutes.
Cream Cheese Layer: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, liquid sucralose, OR SPLENDA® Granular, erythritol, egg and vanilla extract until smooth. Pour over crust evenly.
Pumpkin Layer: In medium bowl, combine pumpkin, eggs, liquid sucralose, OR SPLENDA® Granular, erythritol, cinnamon, ginger and nutmeg. Beat well with wire whisk. Whisk in half-and-half cream and heavy cream. Pour over cream cheese layer. Bake in 350°F (180°C) oven 40 minutes or until cake tester inserted in center comes out clean. Garnish with whipped cream and additional pecan halves, if desired.
Helpful Hints: *For a more substantial crust, double crust (5.7 g net carbs). **You can skip the egg yolk and simply add enough melted butter to moisten.
Yield: 10 servings
6.6 g protein
20.5 g fat
4.7 g net carbs