Thursday, November 5, 2009


Thanksgiving would not be Thanksgiving for some folks without Pumpkin Pie. See below more substantial crust ideas. Powdered erythritol may be used in combination with Splenda Granular, if desired – tastier!

1/2 cup ground pecans (125 mL)
2 tbsp SPLENDA® Granular (25 mL)
1 tbsp oat, OR spelt flour (15 mL)
2 tbsp butter, melted (25 mL)
1 egg yolk
Cream Cheese Layer:
8 oz light cream cheese, softened (250 g)
1/3 cup SPLENDA® Granular (75 mL)
1 egg
1 tsp vanilla extract (5 mL)
Pumpkin Layer:
1 cup canned pumpkin (250 mL)
2 eggs
3/4 cup SPLENDA® Granular (175 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 whipping cream (125 mL)

Crust: In medium bowl, combine pecans, SPLENDA® Granular and oat or spelt flour. 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, SPLENDA® Granular, egg and vanilla extract until smooth. Pour over crust evenly.

Pumpkin Layer: In medium bowl, combine pumpkin, eggs, SPLENDA® Granular, cinnamon, ginger and nutmeg. Beat well with wire whisk. Whisk in half-and-half cream and whipping 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.

Yield: 10 servings, 1 serving:183.5 calories; 5.4 g protein; 14,9 g fat; 7.0 g carbs
Graham Cracker-Like Crust:
1 cup Low-Carb Bake Mix
1 cup ground almonds
½ cup butter, melted
1 Splenda packets

Or, simply start with 1 ½ cups ground almonds, ¼ cup vanilla whey protein and 2 tbsp vital wheat gluten or oat flour, Splenda to taste and enough butter to moisten.