Pumpkin Silk Pie (GF)
Recipe: #16260
December 07, 2014
Categories: Desserts, Pecan, Pumpkin, Christmas Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Pies, Kosher Dairy, more
"I have made this sugar free option for my sister Cris, it is gluten free for her also"
Original is 6 servings
Ingredients
- FIRST LAYER FILLING
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- SECOND LAYER
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- PIE CRUST
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Nutritional
- Serving Size: 1 (211.4 g)
- Calories 928.1
- Total Fat - 63.1 g
- Saturated Fat - 41.4 g
- Cholesterol - 59.4 mg
- Sodium - 253 mg
- Total Carbohydrate - 85.7 g
- Dietary Fiber - 1.7 g
- Sugars - 77.9 g
- Protein - 10.3 g
- Calcium - 99.6 mg
- Iron - 1.1 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Crust: take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small).
Step 2
Pulse the processor until the largest pieces are as big as lentils or split peas.
Step 3
Add the butter and the sweetener, brown sugar splenda or brown sugar. Add spices; blend until it's mixed evenly. Dump it into a pie pan and push with your fingers to cover the bottom and sides (It should be the right consistency to mold the crust to the pie pan evenly).
Step 4
Beat softened cream cheese until light and fluffy. Add the powdered sugar, pumpkin, vanilla and pumpkin pie spice; beat until smooth.
Step 5
Fold in one large container of whipped topping and spread into the spring form pan, that you have already made nut crust. Place in the fridge for a couple of hours over overnight to allow it to set up.
Step 6
Remove the spring form pan sides and top with additional whipped cream topping. that you have mixed together.
Step 7
Sprinkle with pumpkin pie spice and some chopped pecans.
Tips
No special items needed.
1 Reviews
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