Thanksgiving Pumpkin Pie

Thanksgiving Pumpkin Pie could be just the gluten free recipe you've been looking for. This main course has 3266 calories, 22g of protein, and 282g of fat per serving. This recipe serves 1. For $3.84 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 175 would say it hit the spot. From preparation to the plate, this recipe takes roughly 50 minutes. It can be enjoyed any time, but it is especially good for Thanksgiving. This recipe from Dieters Downfall requires pumpkin pie mix, butter, sea-salt, and sugar. Overall, this recipe earns a solid spoonacular score of 40%. Similar recipes include Healthy Pumpkin Pie s for Thanksgiving and Beyond, A Panini Press Thanksgiving…Grilled Pumpkin Pie, and Paleo Pumpkin Pie – A healthy dessert option for you this Thanksgiving.

Servings: 1

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add the heavy cream to a mixer with a whisk attachment and whip until soft peaks form. Gradually add the sugar then whip in the Mascarpone cheese until thickened. Cover and refrigerate.Place the butter and brown sugar into a heavy pot and stir. Using a candy thermometer, heat and stir until it come to 300 F then remove from the heat. Line a cookie sheet with parchment paper and pour the toffee over in a thin layer. You'll see some separation of the oil from the butter and that's fine. Quickly and carefully add the pumpkin seeds to the toffee and sprinkle on some salt before it hardens.Allow the toffee to sit for an hour then break up into shards.Remove the pumpkin pie from the fridge and allow to come to room temperature.Top the pie with the mascarpone whipped cream and toffee. Serve and enjoy!

 

Step by step:

1. Add the heavy cream to a mixer with a whisk attachment and whip until soft peaks form. Gradually add the sugar then whip in the Mascarpone cheese until thickened. Cover and refrigerate.

2. Place the butter and brown sugar into a heavy pot and stir. Using a candy thermometer, heat and stir until it come to 300 F then remove from the heat. Line a cookie sheet with parchment paper and pour the toffee over in a thin layer. You'll see some separation of the oil from the butter and that's fine. Quickly and carefully add the pumpkin seeds to the toffee and sprinkle on some salt before it hardens.Allow the toffee to sit for an hour then break up into shards.

3. Remove the pumpkin pie from the fridge and allow to come to room temperature.Top the pie with the mascarpone whipped cream and toffee.

4. Serve and enjoy!

Nutrition Information:

covered percent of daily need

 

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