Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pecan Pumpkin Torte




Source of Recipe


Blaine's Low Carb Kitchen - Fit TV


List of Ingredients




Crust:
1 1/2 c. toasted pecans
2 tbsp. artificial white sweetener
2 tbsp. soy flour
1 egg white

Filling:
2 cups canned pumpkin
1 c. heavy whipping cream
2 eggs
1/2 c. artificial brown sweetener
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. allspice
1/2 tsp. salt



Recipe



Crust Preparation:
Preheat oven to 375 degrees. Food process pecans and sugar until fine. Add soy flour and egg white and blend 10 seconds more. Press in 8 1/2 inch torte pan. Blind bake crust for 15 minutes.

Filling Preparation:
Beat pumpkin, cream, eggs, sugar, spices and all ingredients until well blended. Pour onto pecan crust and bake 40 minutes. Remove from oven and let cool before serving.

Yields 8 servings - approximately 6.5 net carbs per serving