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Pumpkin Chiffon Pie

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Pumpkin Chiffon Pie

Phase 3

Ingredients

Crust:
3 tablespoons Fast Metabolism Quick & Easy Dessert and Snack Mix
7 tablespoons pasteurized egg whites

Filling:
1/2 cup birch-based xylitol
1 cup canned pure pumpkin
1/2 cup Fast Metabolism Quick & Easy Dessert and Snack Mix
1/2 cup pasteurized egg whites
2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla
1/4 teaspoon sea salt

Marshmallow topping:
2 tablespoons Fast Metabolism Quick & Easy Dessert and Snack Mix
2 tablespoons water
1 fresh egg white
1/4 teaspoon vanilla

Directions

Make the crust: Preheat the oven to 325 degrees F. Combine the crust ingredients in a large bowl. Whip with an electric mixer until thick. Spread this mixture into a nonstick or parchment-lined 9-inch pie plate. Bake 20 minutes, until light golden brown and dry to the touch. Remove from the oven and place on a wire rack. While the crust is still warm, press it down onto the bottom and sides of the pan (it will have puffed up a bit in the oven). Cool completely.

Meanwhile, make the filling: Whiz the xylitol in a blender to a fine powder. Combine it with the remaining filling ingredients in a large bowl. Whip with an electric mixer until thick. Spoon the filling into the cooled crust, and refrigerate.

Make the marshmallow topping: Preheat the broiler. Combine the topping ingredients in a mixing bowl. Whip with an electric mixer until shiny peaks form. Drop by heaping teaspoonful onto a parchment-lined baking sheet. Broil just until the marshmallows are golden. Top the pie with the toasted marshmallows, and serve.

Portions:
Serves 8 as a Phase 3 snack; serve with 1 tablespoon shredded coconut
Can also be incorporated into Phase 1 of the Fast Metabolism Diet as a protein and vegetable
May by used on any Burn or Food Rx program as a protein and vegetable