Low-Carb Pumpkin Pie

This may sound self-explanatory. I could simply tell you to take your favorite recipe for Pumpkin Pie, and simply replace the sugar with Splenda, then grind some pecans to a fine meal and use that for the crust. That is basically the recipe I found at Food Network. However, I like my pumpkin pie fluffy and light, not dense and too rich. So, I always kick up my pumpkin pie recipe by adding – not evaporated milk nor sweetened condensed milk, but with either cool whip or whipped cream. Why? Fluffy factor. So, in addition to the pumpkin and whipped cream, I add two eggs. I separate the eggs and whip the whites to a light peak stage, then gently mix them back in. I use all the other regular spices. The result is a light, mousse-light pumpkin pie, and in this case, using finely crushed pecans for the crust.  I use about a cup of whipped cream or cool-whip  along with my pumpkin and eggs. I also whip it fairly light and fluffy, then cook at 350. So, without an actual recipe, I wanted to share this concept. Today’s pie came out nicely, especially with more non-dairy whipped topping or whipped cream on top. Enjoy the holidays like everyone else without the guilt!



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