Pecan Meringue
(Sandy - sandign)

This is 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).

1/2 c roasted pecan
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)

Preheat 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.

You can spoon the meringue mixture into 8 little mounds and shape them into little cups. (Use a spoon to make depression)

Bake 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.

Bake for 1.25-1.50 hours, until the pie shell sounds hollow when flicked with finger. Let dry completely in the turned-off oven.