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Crust:
Filling:
Make Crust:
Process pecans and sugar in food processor until fine. Add soy flour and egg white and blend 10 seconds more.
Press in 8-1/2" torte pan. Blind bake crust for 15 minutes.
Make Filling and Assembly:
Pour onto pecan crust and bake 40 minutes. Remove from oven and let cool before serving.
Poster's Notes:
Posted by Lisa Rosenfeld
Nutritional Info Per Serving: N/A
1-1/2 cups. toasted pecans
2 tbsp. sugar
2 tbsp. soy flour
1 egg white
2 cups canned pumpkin
1 cup pareve whipping cream
2 eggs
1/2 cup brown sugar
1-1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. allspice
1/2 tsp. salt
Preheat oven to 375°F.
Beat all ingredients together until well blended.
This is an easy recipe and also contains no white flour so is good for people who suffer with gluten intolerance. I made it for company last week and everyone loved it!