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Pecan Meringue
(Sandy - sandign)

This is great and can be served alone or put into the meringue at the last minute.

2 envelopes unflavored gelatin
1.25 c water
2 c heavy cream
1 T vanilla extract
8 packets Equal (or Splenda)
1.50 c canned pumpkin
1 T dark brown sugar
1 t cinnamon
1/2 t nutmeg or mace
1/8 t allspice
1 T bourbon (optional)

Sprinke the gelatin over the water in a small bowl. Let stand 2 min. then microwave for 40 sec. In a small saucepan warm 1 c of the cream with the vanilla until it bubbles. Then stir in the pumpkin and sugar and cook for 3 minutes. Add the sweetner, the spices and the bourbon. Stir in the gelatin. Beat the remaining cream to soft peaks and fold into the pumplin mixture. Refrigerate up to 6 hours.

Approx. 7.5 carbs

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