NO-BAKE WHITE CHOCOLATE
PUMPKIN PUDDING PIE
Wow, this creamy pie was over-the-top good! I cannot even begin to say how much I enjoyed this pie. It was too good perhaps as we managed to finish the pie in 3 days my husband and me. The filling is going to remind you of a caramel pie.
Stay tuned for the recipe I used to take care of the leftover pumpkin! Here it is - Pumpkin Waffles!
Shortbread
Crust:
11/2 cups Gluten-Free Bake Mix 2, OR almond flour (375 mL)
1/3 cup powdered sweetener of choice, OR (75 mL)
1/2
cup butter, melted (less if using almond flour) (125 mL)
1/4
tsp almond extract (1 mL)
Filling:
20 oz regular cream cheese, softened (600 g)
Liquid sweetener (sucralose or stevia) to equal 11/2 cups sugar (375 mL)
1 cup heavy cream, (250 mL)
{reserve 1 tbsp (15 mL)}
1 tsp vanilla extract (5 mL)
1 cup canned pumpkin (250 mL)
1/2
tsp cinnamon (2 mL)
1/8
tsp nutmeg (0.5 mL)
1 cup sugar-free white chocolate chips, OR this one< OR (250 mL)
use Ross Bars - sugar-free white chocolate to equal 6 oz (180 g)
Shortbread Crust: In medium bowl, combine Gluten-Free Bake Mix
2 and powdered sweetener, OR coffee sweetener.
Stir in butter and almond extract.
Press into 8 or 9-inch (20 or 23 cm) spring-form pan. Place in freezer while making the filling.
Filling: In bowl with mixer or food processor, combine cream cheese, liquid sweetener, heavy cream and vanilla extract; process. Divide cream cheese mixture in half by weight. Add pumpkin, cinnamon and nutmeg to the one half; process. Add melted white chocolate chips to the other half; process. Pour white chocolate mixture over top of the chilled crust. Place in freezer 20 minutes and then pour pumpkin mixture over top and spread evenly. Cover top of pan with a dinner plate and refrigerate overnight before serving.
Yield: 12 servings
1
serving
421.0
calories
8.2
g protein
36.9
g fat
0.4 g fiber
7.1
g net carbs
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