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Tried this recipe last night for dinner and it was good..
I will take this to Thanksgiving dinner and will not feel cheated. I could not find liquid splenda a Wal Mart was out of it so I used regulear splenda and it was just fine.
Good substitute for the original pie.
Try it
Recipe
Crust is 1 3/4 cup of ground pecans (semi course, not too fine) and 2-3 TBS of melted butter.
Mix the pecans and melted butter together and press into a 9 inch piec plate. Place in the refrigerator to harden.
1 15oz can of 100% pumplin (14 grams net carb)
12 oz of heavy cream
1 tsp nutmeg
1 tsp cloves
1 tsp cinnamon
1 tsp ground ginger
pinch of salt
2 packets of Knox plain gelatin
1 1/2 cups Splenda syrup sweet base
Mix two packets of gelatin into 1 cup of the syrup base. Heat in microwave for 30 to 45 seconds to dissolve the gelatin and then add the remaining syrup.
Place the pumpkin and spices into a large bowl. stir in the gelatin and syrup mixture add a pinch of salt, and then heavy cream. Use an electric mixer and beat until cream begins to thicken( the mixture becomes a little fluffy). Pour the mixture into the chilled crust and allow to firm up in the refrig overnight. This is really terrific and just think how smug you'll be on Thanksgiving with you very own LC pumpkin pie.
Total of 34 net grams of carbs for the whole pie,, into 6 large servings= 5.7 grams per serving.
I will take this to Thanksgiving dinner and will not feel cheated. I could not find liquid splenda a Wal Mart was out of it so I used regulear splenda and it was just fine.
Good substitute for the original pie.
Try it
Recipe
Crust is 1 3/4 cup of ground pecans (semi course, not too fine) and 2-3 TBS of melted butter.
Mix the pecans and melted butter together and press into a 9 inch piec plate. Place in the refrigerator to harden.
1 15oz can of 100% pumplin (14 grams net carb)
12 oz of heavy cream
1 tsp nutmeg
1 tsp cloves
1 tsp cinnamon
1 tsp ground ginger
pinch of salt
2 packets of Knox plain gelatin
1 1/2 cups Splenda syrup sweet base
Mix two packets of gelatin into 1 cup of the syrup base. Heat in microwave for 30 to 45 seconds to dissolve the gelatin and then add the remaining syrup.
Place the pumpkin and spices into a large bowl. stir in the gelatin and syrup mixture add a pinch of salt, and then heavy cream. Use an electric mixer and beat until cream begins to thicken( the mixture becomes a little fluffy). Pour the mixture into the chilled crust and allow to firm up in the refrig overnight. This is really terrific and just think how smug you'll be on Thanksgiving with you very own LC pumpkin pie.
Total of 34 net grams of carbs for the whole pie,, into 6 large servings= 5.7 grams per serving.
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