Ingredients
Filling:
¼ cup warm water
1 tbsp gelatin (ie. Knox)
2 8oz blocks cream cheese
1 can organic pumpkin
½ cup sweetener (ie. Truvia)
2 tsp pumpkin pie spice
2 tsp vanilla extract
Topping:
1 cup roasted pecans
3 tbsp butter
1 cup allulose
1 cup heavy cream
½ packet gelatin
¼ tsp salt
1 tsp vanilla
Process
- Roast pecans for 5-8 min in a 350 oven
- For topping: Combine butter, allulose, and cream in a saucepan over medium-high heat. Whisk constantly, and bring to a boil for 2 min.
- Remove from heat, while whisking sprinkle gelatin over the mix. Add in salt, vanilla and stir well. Add pecans
- Refrigerate topping
- For filling: mix water and gelatin well. Set aside
- Add all remaining filling ingredients to mixer and mx on medium-high speed until well combined and smooth
- Add in gelatin and continue mixing for 1 min
- Pour into pie shell and refrigerate for at least 2 hrs.
- Top with praline sauce