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Recipe of Pumpkin Pie
Recipe

Pumpkin Pie

1h 30 mins
Half
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Pumkin pie is a delicious pumpkin recipe ideal to surprise your guests on Halloween. It is ideal for diabetics as it is made with SPLENDA. Give it a try!
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Ingredients

12 portions
  • 2/3 cups butter, (For the SPLENDA® Cake Topper)
  • 1 1/2 tablespoons Splenda, Granules (For the SPLENDA® Cake Topper)
  • 1 egg yolk, (For the SPLENDA® Cake Topper)
  • 1 teaspoon liquid vanilla, (For the SPLENDA® Cake Topper)
  • 1 cup flour, (For the SPLENDA® Cake Topper)
  • 1 pinch salt, (For the SPLENDA® Cake Topper)
  • 3/4 cups pumpkin puree, castile (For the SPLENDA® Pumpkin Filling)
  • 1 teaspoon cinnamon powder, (For the SPLENDA® Pumpkin Filling)
  • 1/2 teaspoons powdered ginger, (For the SPLENDA® Pumpkin Filling)
  • 1/4 cups Splenda, Granules (For SPLENDA® Pumpkin Filling)
  • 1 cup whipping cream, (For the SPLENDA® Pumpkin Filling)
  • 1 tablespoon unflavored gelatin powder, (For the SPLENDA® Pumpkin Filling)
  • enough Water, (For the SPLENDA® Pumpkin Filling)
  • 1 teaspoon liquid vanilla, (For the SPLENDA® Pumpkin Filling)
  • 1 cup whipping cream, (For decoration)
  • 1/4 cups Splenda, Granules (For decoration)
  • 1 tablespoon liquid vanilla, (For decoration)
  • to taste unsweetened chocolate, (For decoration)

Preparation

Preparation SPLENDA® Tart Shell: 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 SPLENDA® Pumpkin Filling: In a blender, mix the cream and reserve. Mix the pumpkin puree with SPLENDA® Granules and spices. Hydrate the gelatin in the water, melt and incorporate vigorously, add to the baked and cold pie shell and refrigerate for a couple of hours.
Decoration Preparation: Mix the cream with the balloon attachment. Apply and decorate to taste with chocolate.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
335.5
kcal
16.78%
Carbohydrate, by difference
20.6
g
6.87%
Protein
3.4
g
6.8%
Total lipid (fat)
27
g
41.54%
100
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Provided by USDA
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