Pecan Pumpkin Torte
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
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
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
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
Posted by
on Sep. 17, 2010 at 11:24 AM
Add your quick reply below:
You must be a member to reply to this post.
Beef fondue
- savannahsmom242
on Sep. 17, 2010 at 11:24 AM