Pumpkin Chiffon Pie
Desserts, like this beautiful Pumpkin Chiffon Pie, are to be celebrated! The pleasure, joy, and excitement about your food translates into pleasure and joy and excitement in the choices you make about your food and how you live your life in general.
Phase 3 | Serves: 8*
Prep Time: 20 minutes | Total Time: 40 minutes
3 tablespoons Fast Metabolism Quick & Easy Dessert and Snack Mix
7 tablespoons pasteurized egg whites
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
2 tablespoons Fast Metabolism Quick & Easy Dessert and Snack Mix
2 tablespoons water
1 fresh egg white
1/4 teaspoon vanilla
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.
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 be used on any Burn or Food Rx program as a protein and vegetable