Thanksgiving bump!
LowCarb Gourmet Pumpkin Pie
- 1 pk Gelatin, unflavored
- 1/2 tps Salt
- 1/2 tps Nutmeg
- 1/2 tps Cinnamon
- 1/4 tps Ginger
- 1/2 cup Cold water
- 2 lg. Egg yolks, slightly beaten
- 1 cup heavy whipping Cream
- 1 1/2 cup Pumpkin, canned
- 2 Tbsp Brown sugar substitute
- 2 Egg whites
- Prepare pie crust (see Post #68 for a neat pie crust. ).
1) Blend gelatin, salt and spices. Add 1/4 Cup water. Stir.
2) Mix egg yolks with the heavy cream, 1/4 cup water and pumpkin in the top of a double boiler. Add gelatin mixture.
Cook over boiling water for 10 minutes, stirring constantly.
Refrigerate until as thick as unbeaten egg whites. Stir occasionally.
3) Add brown sugar substitute to taste.
4) Beat egg whites until stiff. Fold chilled pumpkin mixture into egg whites. Careful not to break down volume of egg whites.
Place in pie shell. Refrigerate.