* Exported from MasterCook *

PUMPKIN CRUNCH PIE

Recipe By :redroset1
Serving Size : 8 Preparation Time :1:00
Categories : 5-10G Low Carb Egg Souffle


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Almonds, chopped or ground
1/4 cup Splenda
3 tbsp Butter
1 Jell-o sugar free pudding -- vanilla
1 1/2 cups cream
1/2 cup water
1/2 cup pumpkin
3/4 tsp pumpkin pie spice
1 cup heavy cream
2 tbsp splenda
cinnamon -- for garnish

Carbs:10.1 Fibre:3.1 Protein:7.2 Fat:40.4 Per Serve

Preheat oven to 400°F-200°C.

Crust: Lightly spray a 9" 230mm pie plate.
Melt butter and mix in almonds and splenda. Press into pie plate going over the bottom and up the sides.
Bake for 10 minutes or until brown. Cool crust completely
before preceeding.

Filling: In a medium bowl, pour in the heavy cream and water. Sprinkle the pudding over this and add the pumpkin pie spice. Beat with mixer until thick.
Spread this over the crust.
In a bowl, pour in the cream and the sugar sub and beat with an electric mixer until soft peaks form. Spread this over the filling and sprinkle with cinnamon. Keep pie in refrigerator, covered.

OPTIONS: add 2/3 c slivered almonds and 2/3 LC mini chocolate chips to the filling.










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Per Serving (excluding unknown items): 409 Calories; 40g Fat (84.5% calories from fat); 7g Protein; 10g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 18 0 0 0 0 0 0 0 0 0 0

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