oz. whole unblanched hazelnuts

/4 cup unsalted butter

Tbsp. plain whey protein powder

tsp. Brown Sugar Twin

tsp. pourable Splenda

pinch of salt

/4 tsp. dried ground ginger

/2 tsp. pure vanilla extract

Cut a circle of parchment paper to fit into the bottom of a 9-inch pie pan.

Preheat the oven to 350°F. spread the almonds and hazelnuts out on a baking sheet

and roast for 8-10 minutes until browned. Cool.

While the nuts are roasting, melt the butter over medium heat until colored a deep

brown. Remove from the heat.

In a food processor, coarsely grind the almonds and hazelnuts separately. Combine

with the whey protein, sweeteners, salt, ginger and pure vanilla extract. Add the butter

and mix well. Press evenly into the pie pan and chill.

For the filling:

Ingredients:

/4 cup water

1/2 tsp. gelatin

Tbsp. Brown Sugar Twin

Tbsp. pourable Splenda

14 oz. can pumpkin puree

/2 tsp. dried ground ginger

/4 tsp. ground cinnamon

/2 tsp. freshly grated nutmeg

/4 tsp. salt

/2 cup whipping cream

tsp. pure vanilla extract

large eggs, separated

/4 tsp. cream of tartar

1/2 cups whipping cream

Sprinkle the gelatin over the water and set aside. Combine the Sugar Twin and

Splenda.

In a food processor, combine the softened gelatin, pumpkin puree, 4 Tbsp. of the mixed

sweeteners, the spices, salt, 1/2 cup whipping cream, vanilla and 3 egg yolks. Puree

until smooth. Transfer to a saucepan and cook over medium-high heat until the mixture

just starts to splutter. (Heating the mixture to this point is important or it may not set

properly.) Transfer to the food processor and puree again until smooth. Transfer to a

bowl and let stand at room temperature, stirring frequently until cool.

In a mixing bowl, beat the egg whites until foamy. Add the cream of tartar and remaining

sweetener mix and beat until stiff peaks form. Stir 1/4 of the egg whites into the pumpkin

mixture then fold in the remaining whites. Spread out into the crust and refrigerate for at

Healthy Low Carb Recipes