Pumpkin pie is a delicious pumpkin recipe perfect for surprising your guests on Halloween. It's ideal for diabetics as it is made with SPLENDA. Give it a try!
1 1/2 tablespoons Splenda, Granulated (For the SPLENDA® Pie Crust)
1 egg yolk, (For the SPLENDA® Pie Crust)
1 teaspoon vanilla essence, (For the SPLENDA® Pie Crust)
1 cup flour, (For the SPLENDA® Pie Crust)
1 pinch salt, (For the SPLENDA® Pie Crust)
3/4 cups pumpkin purée, of Castilla (For the SPLENDA® Pumpkin Filling)
1 teaspoon cinnamon powder, (For the SPLENDA® Pumpkin Filling)
1/2 teaspoons ginger powder, (For the SPLENDA® Pumpkin Filling)
1/4 cups Splenda, Granulated (For the SPLENDA® Pumpkin Filling)
1 cup whipping cream, (For the SPLENDA® Pumpkin Filling)
1 tablespoon unflavored gelatin powder, (For the SPLENDA® Pumpkin Filling)
water, (For the SPLENDA® Pumpkin Filling)
1 teaspoon vanilla essence, (For the SPLENDA® Pumpkin Filling)
1 cup whipping cream, (For decoration)
1/4 cups Splenda, Granulated (For decoration)
1 tablespoon vanilla essence, (For decoration)
unsweetened chocolate, (For decoration)
Preparation
1h 30 mins
0 mins
Medium
Preparation of SPLENDA® Pie Crust: Make a volcano with the dry ingredients, place the wet ingredients in the center, mix and incorporate well, place in a mold and bake at 170°C for approximately 22 minutes.
Preparation of SPLENDA® Pumpkin Filling: In a mixer, blend the cream and set aside. Mix the pumpkin puree with SPLENDA® Granulated and the spices. Soak the gelatin in water, melt it, and incorporate vigorously, then add to the baked and cooled pie crust and refrigerate for a couple of hours.
Preparation for Decoration: Mix the cream with the whipped topping. Apply and decorate to taste with the chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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