PUMPKIN CHIFFON PIE

I know I know... everyone's posting pumpkin this and pumpkin that!  But I love pumpkin! I can't help it! I love it all year round, and love all the ideas that come out this time of year for using it.  This one was a winner in my family.  Especially with me... the only low carber in the family.  I have to let you know how easy this is to make.  I was ending my first week of ECFE classes, which turned out to be a rather exhausting week for me, plus ending up subbing in another class on Friday morning.  By Friday afternoon I was pretty tired and didn't want to cook or bake or anything.  We ended up with this amazing gourmet meal of roasted chicken breast with garlic mushroom sauce and steamed broccoli seasoned with garlic butter. Yes there was lots of garlic! I ended it with this Pumpkin Chiffon Pie.  And I did not spend a lot of time in the kitchen! The chicken breast was thrown in the crock-pot when I got home from work.  Seasoned with thyme, garlic powder, onion powder and salt. That's all.  I let it cook on low until supper time.  Meanwhile I had a nice nap.  About an hour and a half before supper I made this pie.  It did not take me long and I chilled it in the freezer for a quicker chill.  It was quick and easy to throw together and really made us feel like we had a nice dinner out or something.

PUMPKIN CHIFFON PIE                    

12 ounces  Philadelphia 1/3 less fat cream cheese -- (or regular cream cheese)
7.6 ounces  Nestle Media Crema table cream
1 cup  sweeteners of choice -- (I used 1/2 tsp. ez-Sweetz Stevia and Monk fruit, and 1/2 cup  Swerve)
15 ounces  pumpkin -- (1 can)
1 teaspoon  cinnamon
1/2 teaspoon  salt
1/2 teaspoon  ginger
1/2 teaspoon  nutmeg
1/4 teaspoon  cloves
CRUST
1 cup  almond flour -- (such as Honeyville)
1/2 cup  flaxseed meal, golden
1/2 cup  whey isolate, vanilla flavored -- (I used Biochem, <1g carb per serving)
1/4 cup  butter -- melted (OR coconut oil)
1/4 cup  sweetener of choice -- (I used 6 packets of Truvia)

CRUST: Preheat oven to 320F. In 10-inch pie plate combine almond flour, flaxseed meal, whey isolate, butter, and sweetener.  Mix all together with a fork until it looks like crumbs.  Press down and up the sides of pie plate.  Bake 10 minutes.  Cool.

In large bowl combine cream cheese, table cream, and sweeteners.  Beat with electric mixer until very creamy and smooth, about 1 or 2 minutes.  Add pumpkin, cinnamon, salt, ginger, nutmet, and cloves.  Continue beating about 2 more minutes, until well incorporated and thick and creamy.  Spread into pie crust.  Chill thoroughly for about 6 hours or overnight for best results.  If you're in a hurry place in your freezer for 2 hours.

Serve with whipped topping if desired.

Copyright:
  "9/27/2013, by Ginny Larsen"
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12 Servings/Per Serving: 243 Calories; 21g Fat (79.3% calories from fat); 5g Protein; 7g Carbohydrate; 3g Dietary Fiber

NOTES : 4g net carbs per serving