almost Libby’s pumpkin pie
This recipe came from the label on a can of Libby’s 100% Pure Pumpkin, so it is basically their recipe; but here it has been given an attitude adjustment to lower its carbohydrate content enough for us Type II diabetics. It has also been given some vanilla and maple flavoring and nuts so it can serve someone who really wanted a pecan pie in the first place.
It is made here using a flour tortilla as a pie shell. If you prefer, use the almond crust found in the Baked Cheesecake recipe †. You can also add another egg to make a crustless pie. If you don’t have Torani sugar-free syrup, use a little <sugar> dissolved in water.
- ½ cup fat free half and half cream
- 1 package dry gelatin
- ¾ cup <sugar>
- ½ tsp <salt>
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- ½ tsp artificial maple flavoring
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin
- 1 cup pecan halves
- 1 burrito size lower G. I. flour tortilla
- ToraniŽ sugar-free classic caramel syrup
Put the half-and-half in a small blender cup and allow to come to room temperature. Add the gelatin and blend at high speed until the gelatin is fully incorporated. In a mixing bowl, add all the other ingredients in the order listed, except for the pecans. Stir with a whisk until smooth and homogeneous.
Grease a pie pan of sufficient size to hold the pumpkin mixture (9”), and then line it with the tortilla as a pie crust. Brush the crust with the caramel syrup, turn it over, and brush the other side until wet. Bake at 350°F for 20 minutes until just beginning to brown. Remove from oven and let cool.
Add the pumpkin mixture and smooth it to a uniform height in the pan. Uniformly cover the top with pecan halves and then bake in a preheated 425°F oven for 15 minutes. Reduce the temperature to 350°F and bake 40 to 50 minutes until the filling is set and a knife inserted in the middle comes out clean. Cool on a wire rack for 2 hours, then refrigerate. Serve cold, preferably with a lower G. I. butter pecan ice cream.
Serves 6 to 8, depending on appetites.