Instructions

Crust:

1. Combine the baking blend, xanthan gum, salt and baking powder.
2. Cut in the cold butter until it's in fine crumbs.
3. Add the beaten egg until it's wet enough to stick together and the optional butter flavoring. If needed, you can add a bit of ice water also.
4. Roll out between two pieces of floured wax paper. If you don't have a deep dish pie pan, it may not take all of this for one pie. Transfer into the pie dish and patch the sides if needed.
5. Crimp the edges and with a fork poke holes in the bottom and sides of the pan.
6. Bake at 350 degrees until done. Approx. 8-12 min. Be careful not to over bake. Set aside to cool.

Pumpkin Filling:

1. In small bowl, sprinkle the gelatin over the cold water and set aside.
2. Separate the eggs and place the egg whites in a separate bowl and put the yolks in a double boiler.
3. On medium heat in a double boiler, (I simply set a smaller kettle on top of a larger one and fill the bottom one half way with water) beat egg yolks slightly with whisk and add the Truvia, pumpkin, milk, salt and spices.
4. Cook until warm and slightly thickened. (Be careful to whisk and not allow the eggs to get too hot and to become lumpy.)
5. Add the gelatin mixture and whisk until combined.
6. Cool in cold water. When slightly thickened, beat egg whites until stiff and then with a spatula, gently fold them into the pumpkin mixture.
7. Pour into baked and cooled pie crust. Refrigerate at least for a few hours and then serve with sweetened whipped cream on top.