Appetizing Pumpkin Chiffon Pie
A healthy low-carb recipe for Appetizing Pumpkin Chiffon Pie.
Ingredients
- 4 oz whole unblanched almonds
- 130
Instructions
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4 oz. whole unblanched hazelnuts 1/4 cup unsalted butter 6 Tbsp. plain whey protein powder 1 tsp. Brown Sugar Twin 1 tsp. pourable Splenda pinch of salt 3/4 tsp. dried ground ginger 1/2 tsp. pure vanilla extract Cut a circle of parchment paper to fit into the bottom of a 9-inch pie pan. Preheat the oven to 350°F. spread the almonds and hazelnuts out on a baking sheet and roast for 8-10 minutes until browned. Cool. While the nuts are roasting, melt the butter over medium heat until colored a deep brown. Remove from the heat. In a food processor, coarsely grind the almonds and hazelnuts separately. Combine with the whey protein, sweeteners, salt, ginger and pure vanilla extract. Add the butter and mix well. Press evenly into the pie pan and chill. For the filling: