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Pumpkin Torte




Source of Recipe


LC Friends


Recipe Introduction


This makes a nice, big pan full, so if you'll be eating it by yourself you may want to try a half batch. I don't think it would freeze well because of the pumpkin layer.

You might want to make the cooked pumpkin layer first so that it can start cooling while you make the rest.

I grind my almonds in the blender. I do only 1/4 c. at a time. I think the secret to making almond flour in the blender is doing it just a little at a time. I use this for any recipe that calls for almond flour.

I ran this through Fitday and came up with 73 grams of carbs and 25 grams of fiber. Not too bad for a big batch like this. I figure 12-15 generous servings, so it would be about 3 1/2 to 4 carbs per serving. (Figures do not include the protein powder and the cream for the top.)



List of Ingredients




Almond Shortbread Crust
1 c. almonds, ground (or 1 1/4 c. almond flour)
1/2 c. whey protein powder
1/4 t. baking powder
2 t. cinnamon
pinch of cloves
Sweetener to equal 1/3 c. sugar
1 stick butter, softened
1 egg


Cream Cheese Layer
2- 8 oz. packages cream cheese, softened
2 eggs
Sweetener to equal 1/2 c. sugar
Beat all ingredients together, continue as directed above.

Pumpkin Layer
1- 15 oz. can solid pack pumpkin
Sweetener to equal 1/2 c. sugar or to taste
3 eggs, separated
1/2 c. cream or half-n-half
1/2 t. salt
1 T. cinnamon
pinch of cloves
1/4 c. cold water
1 envelope unflavored gelatin

Recipe



Shortbread: Combine dry ingredients, with mixer beat together butter, eggs, and dry ingredients. Spread into a greased 9x13 pan and bake at 350 degrees for 20 minutes. Remove from oven and spread with cream cheese layer. Continue baking for 20 minutes more. Remove from oven and cool completely before topping with pumpkin layer.


Pumpkin Mix: Sprinkle gelatin over cold water to dissolve, set aside. Separate eggs. In medium saucepan, beat together egg yolks, cream, salt, and spices. Stir in pumpkin and bring to a boil, stirring constantly. Remove from heat and stir in gelatin/water mixture. Taste and adjust sweetener and spices to your liking. Cool completely. Once it's cool and the crust & cream cheese layer is cool, beat the egg whites until stiff. Fold into pumpkin mixture and spread over cream cheese layer. Top with sweetened whipped cream if desired.