INGREDIENTS:
1 Cookie Cluster Pie Crust (Cinnamon Pecan or German Chocolate) - *see below instructions
1 cup Allulose sweetener*
1 envelope unflavored gelatin
1 1/2 teaspoons pumpkin pie spice
1/2 tsp. salt
1 (15-oz) can pumpkin puree
3 egg yolks
3 egg whites
1/2 cup heavy whipping cream
1/4 tsp. cream of tartar
1 envelope unflavored gelatin
1 1/2 teaspoons pumpkin pie spice
1/2 tsp. salt
1 (15-oz) can pumpkin puree
3 egg yolks
3 egg whites
1/2 cup heavy whipping cream
1/4 tsp. cream of tartar
INSTRUCTIONS:
Pumpkin Spice Granola Pie Crust:
6 oz Pumpkin Spice Granola by Lolli's Cookie Clusters (Use Coupon: DEB10)
3 T melted butter
1. Pulverize Pumpkin Spice Cookies Clusters. Pour into a medium mixing bowl.
2. Mix in melted butter into the pulverized cookies until combined.
3. Press into the bottom of 9-inch pie pan
4. Cook it on the stove top until crust is set & let it cool.
CHIFFON FILLING:
1. In a medium saucepan, whisk together 1 cup Sweet Logic Logica Allulose & Stevia Blend, gelatin, 1 envelope unflavored gelatin, 1 1/2 teaspoons pumpkin pie spice and 1/2 tsp. salt.
2. In a bowl, whisk together the 1 (15-oz) can pumpkin puree, 3 egg yolks & 1/2 cup heavy whipping cream. until smooth. Pour into the sauce pan with the sweetened mixture.
3. Place saucepan over medium heat, stirring constantly, until mixture is hot and small bubbles are starting to form around the edges. Remove from heat, transfer to a large bowl, cool to room temperature.
4. When filling has cooled, beat the 3 egg whites until soft peaks form. Continue beating, gradually adding the remaining 1/4 cup of sweetener (1 tbsp at a time). Add in the 1/4 tsp. cream of tartar continue beating until stiff peaks form. Set aside.
5. Gently fold the egg whites into the pumpkin mixture, pour in into the cooled pie shell.
6. Refrigerate at least 4 hours or overnight until firm, then top with sweetened whipped cream & dust with cinnamon.
