Appetizing Pumpkin Chiffon Pie

Ingredients:
4 oz. whole unblanched almonds
4 oz. whole unblanched hazelnuts
1/4 cup unsalted butter
6 Tbsp. plain whey protein powder
1 tsp. Brown Sugar Twin
1 tsp. pourable Splenda
pinch of salt
3/4 tsp. dried ground ginger
1/2 tsp. pure vanilla extract

Cut a circle of parchment paper to fit into the bottom of a 9-inch pie pan.

Preheat the oven to 350°F. spread the almonds and hazelnuts out on a baking sheet and roast for 8-10 minutes until browned. Cool.

While the nuts are roasting, melt the butter over medium heat until colored a deep brown. Remove from the heat.

In a food processor, coarsely grind the almonds and hazelnuts separately. Combine with the whey protein, sweeteners, salt, ginger and pure vanilla extract. Add the butter and mix well. Press evenly into the pie pan and chill.

For the filling:
Ingredients:
1/4 cup water
2 1/2 tsp. gelatin
3 Tbsp. Brown Sugar Twin
3 Tbsp. pourable Splenda
1 14 oz. can pumpkin puree
1/2 tsp. dried ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1/2 cup whipping cream
1 tsp. pure vanilla extract
3 large eggs, separated
1/4 tsp. cream of tartar
1 1/2 cups whipping cream

Sprinkle the gelatin over the water and set aside. Combine the Sugar Twin and Splenda.

In a food processor, combine the softened gelatin, pumpkin puree, 4 Tbsp. of the mixed sweeteners, the spices, salt, 1/2 cup whipping cream, vanilla and 3 egg yolks. Puree until smooth. Transfer to a saucepan and cook over medium-high heat until the mixture just starts to splutter. (Heating the mixture to this point is important or it may not set properly.) Transfer to the food processor and puree again until smooth. Transfer to a bowl and let stand at room temperature, stirring frequently until cool.

In a mixing bowl, beat the egg whites until foamy. Add the cream of tartar and remaining sweetener mix and beat until stiff peaks form. Stir 1/4 of the egg whites into the pumpkin mixture then fold in the remaining whites. Spread out into the crust and refrigerate for at least 2 hours. No more than 4 hours before serving, beat the 1 1/2 cups whipping cream to firm peaks and pile on top of the pie.