Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Ingredients:
1/4 cup water
2 1/2 tsp. gelatin
3 Tbsp. Brown Sugar Twin
3 Tbsp. pourable Splenda
1 14 oz. can pumpkin puree
1/2 tsp. dried ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1/2 cup whipping cream
1 tsp. pure vanilla extract
3 large eggs, separated
1/4 tsp. cream of tartar
1 1/2 cups whipping cream
Sprinkle the gelatin over the water and set aside. Combine the Sugar Twin and
Splenda.
In a food processor, combine the softened gelatin, pumpkin puree, 4 Tbsp. of the mixed
sweeteners, the spices, salt, 1/2 cup whipping cream, vanilla and 3 egg yolks. Puree
until smooth. Transfer to a saucepan and cook over medium-high heat until the mixture
just starts to splutter. (Heating the mixture to this point is important or it may not set
properly.) Transfer to the food processor and puree again until smooth. Transfer to a
bowl and let stand at room temperature, stirring frequently until cool.
In a mixing bowl, beat the egg whites until foamy. Add the cream of tartar and remaining
sweetener mix and beat until stiff peaks form. Stir 1/4 of the egg whites into the pumpkin
mixture then fold in the remaining whites. Spread out into the crust and refrigerate for at
least 2 hours. No more than 4 hours before serving, beat the 1 1/2 cups whipping
cream to firm peaks and pile on top of the pie.

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