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Plan Z Phase: This is a Z3 (ZReboot) recipe.

This pie is a breeze to put together for a holiday. No need to bake the filling in the oven. Just 10 minutes to bake the crust and the rest sets up in the refrigerator. EASY! I found an Epicurious recipe that inspired me and then I got to work taking out all of the gluten and most of the sugar. Still tastes holiday ready! BIG YUM!

Servings: Serves 8-10

Ingredients:

• Zola’s Snickerdoodle Pie Crust (or use whatever crust recipe you like best)
• 4 ounces of cream cheese softened to room temp (If your cream cheese is cold you can zap it in your microwave on medium for 15 seconds and that will loosen it up to use in a recipe.)
• ¾ cup of pumpkin puree
• ¼ cup of maple syrup
• 1-1/2 tsp of pumpkin pie spice mix
• ¼ tsp of grated sea salt
• 1 – 2 Tbl of granulated Swerve or ZSweet (These natural sweeteners are perfect for baking. Order them online or watch for them in stores.)
• 1 Tbl of brandy or bourbon (if you don’t cook with alcohol just skip this)
• ¼ cup of water
• 1-3/4 tsp of unflavored gelatin
• 1/2 cup of whipping cream

Optional Topping

• 1 cup of whipping cream
• 1 Tbl of powdered Swerve to sweeten the whipping cream
• 1 tsp of vanilla

Instructions:

Beat the cream cheese and pumpkin puree in a bowl until lightly smooth and fluffy. This will take a good minute. Add the syrup, pumpkin pie spice, salt, and sweetener. Mix with your mixer to get this stirred in. Be sure to wipe down the side of the bowl to get it all mixed in. As far as the sweetener goes, I’d start with one Tbl. Mix that in and taste.  Then if you want to add the other Tbl you can.  This was sweet enough with one Tbl for 3 of my 4 taste testers but the last one wanted it sweeter.  You can decide how your guests will want it.

On your stove use a small saucepan to add the water, gelatin, and optional liquor. Stir over medium heat until the gelatin dissolves. This won’t take even a minute. Set aside for it to cool for 2 minutes and then add it to the pumpkin mixture. Stir it in by hand.

In another bowl, put in the 1/2 cup of whipping cream. Mix with a mixer on high speed until the whipping cream forms stiff peaks. Don’t overbeat or it will start to become butter.

Gently fold the whipping cream into the pumpkin mixture until it’s fully incorporated. I do this with a spatula so I can gently keep turning the mixture over until it folds in and not big streaks of white remain.

Pour this into your cooled crust and smooth the top. Set in your refrigerator to cool and set up. This will take about six hours.

To Top Your Pie:

In a bowl add 1 cup of whipping cream, the sweetener, and the vanilla. Beat on high speed until the cream forms peaks. You can decorate your pie before serving like I did, or you can just serve each piece with a dollop of whipped cream.

Enjoy!

Cheers,