Impress your family this Thanksgiving with this Pumpkin Chiffon Pie. It is a lighter, airier version of traditional pumpkin pie. This is a no bake pie in such that the filling is cooked on the stove top & cooled, then you fold in a meringue into the cooked pumpkin filling that has been stabilized with unflavored gelatin. This makes for a light, airy pie filling. You then pour the filling into this delicious pie crust that is made with @lollicookieclusters Pumpkin Spice Granola. Refrigerate for 4 hours or overnight. Delish!

PUMPKIN CHIFFON PIE - KETO/LOW CARB/SUGAR-FREE
Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free
Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free
Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free
Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free
Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free
Pumpkin Chiffon Pie - Keto/Low Carb/Sugar-Free

PUMPKIN CHIFFON PIE - KETO / LOW CARB/ SUGAR-FREE Ingredients:

1 Pumpkin Spice Pie Crust (see recipe)

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

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 a 9-inch glass pie pan.

4. Bake at 350 degrees for 10 minutes or until crust is set.

Pumpkin Chiffon Filling:

1. In a medium saucepan, whisk together 3/4 cup sweetener, gelatin, pumpkin pie spice, and salt.

2. In a bowl, whisk together the pumpkin, egg yolks, and heavy 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 the filling has cooled, beat the egg whites until soft peaks form. Continue beating, gradually adding the remaining 1/4 cup of sweetener (1 tablespoon at a time) until stiff peaks form.

5. Gently fold the egg whites into the pumpkin mixture, pour it into the cooled pie shell.

6. Refrigerate at least 4 hours or overnight until firm, then top with sweetened whipped cream & dust with cinnamon.



Updated: Dec 18, 2020

Soft and chewy Turtle Thumbprint Cookies with a melty caramel center topped with chocolate. They are easy to make and perfect for turtle lovers. This Turtle Thumbprint Cookie recipe features a chewy "oatmea"l cookie rolled in pecans (or peanuts), filled with a homemade caramel and then topped with melted chocolate. They are so delicious and they are low carb, keto, gluten-free, and sugar-free friendly as well. What makes these cookies so easy to make is that the base cookie is made from an oatmeal cookie mix from Kawaii Treats And Eats. You make the cookie dough according to the directions on the package, shape the dough into balls, roll in nuts, make an indentations into each cookie, bake, fill with caramel and top with chocolate. You are probably wondering about this caramel sauce, right? Well it is amazing and again it's pretty easy to make. I used this recipe from Low Carb Maven. It will make more caramel than you need for the cookies. But you won't be sorry you have extra. You can use the extra later to top some low carb ice cream, cheesecake, pancakes, or just eat with a spoon. Yum!

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Homemade Low Carb Caramel Sauce
Roll cookie dough Into 20 1-inch balls

Dip each cookie dough ball into egg white and then roll in nuts
Make an indentation in each cookie ball with the back of spoon or your thumb

Bake cookies 8 to 10 minutes

Fill each cookie with caramel sauce
Top cookies with melted chocolate

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free


Cookies

Ingredients:

1 pouch Kawaii Treats And Eats, Premium blend Chewy "Oatmeal" Cookie Mix (use discount code, DEB10 for 10% off your order)

1/3 to 1/3 cup chopped pecans (or lightly salted dry roasted peanuts)

1/4 cup sugar-free caramel sauce

1/2 cup sugar-free chocolate chips, such as Chozero (use discount code, DEBBIE10 for 10% off your order), or Lily's or Hershey's


Low Carb Maven's Sauce Caramel Sauce Ingredients

3/4 cup heavy cream

1/4 cup Sukrin Fiber Syrup Gold

2 ounces salted butter

1/8 teaspoon salt 1/4 if using unsalted butter

1/4 cup Allulose (my preference) or Swerve OR 1/8 - 1/4 teaspoon stevia glycerite

Optional Ingredients*

1/2 tsp vanilla

1 tbsp Brandy or Spice Rum


Directions:

1. Measure the first three ingredients together in a small pot or saucepan and whisk over medium heat until combined. Bring it to a boil.

2. Watch the heat carefully and turn it down just as the caramel mixture begins to crawl up the sides of the pot. You want the mixture boiling enough that it will get thick, but not so much that it will boil over and make a mess of the stove. Just watch it for a minute and adjust the heat up and down until you find the sweet spot. Remember, it needs to be simmering pretty quickly, but not moving up the sides of the pot.

3. Let the mixture cook for 20 minutes.

4. Take the caramel off of the heat and whisk in the powdered sweetener or stevia glycerite until dissolved. *If using the vanilla and brandy, add them now and mix thoroughly.

Let cool a bit before using. Keep in a air tight container for up to two weeks. It will harden in the fridge. Warm gently in the microwave for just a few seconds.


Baking and Assembling Thumbprint Cookies

Directions:

1. Heat oven to 350°F. In large bowl, make cookie according to directions on back of pouch.

2. Roll dough into 20 1-inch balls

3. Dip each ball into the egg whites and then in the crushed pecans (peanuts).

4. Place on a parchment lined cookie sheet, 2 inches apart. Make a thumbprint indentation into each ball using your thumb or handle of wooden spoon.

5. Bake 8 to 10 minutes or until cookies are just set. Don't over bake. Cool 5 minutes; remove from cookie sheet to wire rack.

6. Once cookies cool, drop a 1/2 teaspoon of caramel dip into the center of each cookie

Melt the chocolate chips in the microwave on low for 3 minutes, stir the chocolate halfway through the cooking time. Spoon melted chocolate over the top of the caramel dip, enough to cover. Let chocolate harden and serve. (Note: to make a softer chocolate topping, add 1/4 teaspoon of shortening or coconut oil to the chocolate chips when you melt them).


Store in an air tight container for a few days or in the freezer for 1 month. Nutritional Information:


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Updated: Nov 11, 2020

A simple recipe for fresh and easy homemade cranberry sauce. Made with real fresh whole cranberries and just a handful of ingredients! It’s good with ham, turkey, lamb, and a nice counterpoint to roasted butternut and acorn squash. This is simply made low carb/sugar-free by using a low carb sugar alternative, such as Swerve or classic Monkfruit. I added in a hint of orange flavoring and cinnamon. Perfect flavorings paired together for a classic cranberry sauce.


Homemade Cranberry Sauce | Low Carb | Sugar-Free

Homemade Cranberry Sauce | Low Carb | Sugar-Free


Homemade Cranberry Sauce | Low Carb | Sugar-Free


12 oz. fresh or frozen whole cranberries

4 to 6 drops Orange (Fresh) Flavored Liquid Concentrate by @oooflavors

1 cinnamon stick

1/2 cup water

1/4 cup Swerve, Allulose or Monkfruit sweetener (you can use more if you'd like, up to 1/2 cup)


Add all of the ingredients except the orange flavoring in a small pot. Put on medium heat bring to a boil, cook until cranberries start to burst and becomes thick. Turn off the heat and remove the cinnamon stick. Stir in 4 to 6 drops of orange (fresh) @oooflavors flavorings.


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