Pumpkin Pie Topped with Meringue and Toasted Nuts Recipe

DIRECTIONS

Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe. You will need 2/3 cup.

For pie: 

1. Heat oven to 400ºF.
2. In a large bowl whisk together flour, 2/3 cup baking mix, 1/2 cup finely chopped pecans and 1/4 cup sugar substitute. Cut in butter with a pastry blender or two knives until butter pieces are about the size of peas. Add the ice water; stir to combine.
3. Transfer crust mixture to a 9-inch pie plate. Press along bottom and sides of pie plate to form a crust. Place in freezer to harden, about 15 minutes.
4. Cover crust with aluminum foil and bake 17 minutes; remove from oven and take off foil. Reduce oven to 375ºF.
5. In a bowl, whisk pumpkin purée, 3/4 cup sugar substitute, ground cinnamon, ginger, cloves, and salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well.
6. Pour filling into partially baked pie crust. Cover crust edge with aluminum foil. Bake 40 minutes, or until filling is set but still a little jiggly in the middle. Cool on a wire rack while you make the meringue but turn the oven down to 350°F. 

1. For meringue and toasted nut topping: Whip egg whites and cream of tartar with an electric beater until frothy. Slowly add 1/4 cup granulated sugar substitute until fully incorporated then whip at high speed until stiff glossy peaks form. Top pie with meringue and then sprinkle the remaining 1/2 cup finely chopped nuts on top. Place in the oven and continue to bake for 15-20 minutes until the nuts are toasted and browned.
2. Cool on a wire rack until ready to serve. The pie may be made up to 3 days prior to serving, but do not add the meringue until you are ready to serve. Be sure the pie has warmed to room temperature if previously chilled before adding and cooking the meringue and nuts (otherwise your pie plate may crack with the sudden change in temperature). The meringue topping will not keep more than a day once made.