(Sandy - sandign)
a great alternative to the standard Pumpkin Pie. Or you can
have each one of them stand-alone and cut back on carbs even
more. (See Pumpkin Mousse).
1/3 c Equal Spoonful (or Splenda)
3 large egg whites, at room temperature
1 T sugar
Big pinch of cream of tartar (abt. 5 carbs per serving)
oven to 250 degrees. Line a baking sheet with cooking parchment
or brown paper. Chop the pecans fine with Equal in a food
processor. Using an electric mixer, beat the egg whites until
they start to gain some volume, then gradually add the sugar
and cream of tartar with the mixer still running. Stop beating
just when the egg whites hold firm peaks. Sprinke the nut
mixture over the egg whites and fold in.
spoon the meringue mixture into 8 little mounds and shape
them into little cups. (Use a spoon to make depression)
the meringues on the center rack of the oven for 1.25-1.50
hours; they should be a little brown and very dry. Turn off
the oven and leave them in until the oven cools down. Peel
them from the paper when ready to serve or store them in an
airtight container. If you prefer, you can pile the mixture
into a lightly buttered 9-in glass pie plate, covering the
bottom and sides but not the rim of the plate.
1.25-1.50 hours, until the pie shell sounds hollow when flicked
with finger. Let dry completely in the turned-off oven.