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Old 10-07-2013, 10:53 PM   #121
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Join Date: Jul 2013
Location: Regina
Posts: 167

S/C/G: 249.4/180/WhenIFeelSexyNaked

Height: 5'eff all


Stole this from someone's blog on pintrest - thought I would share it to help all us canucks with our thanksgiving supper

bet the butterscotch pudding would taste good with it too!

Pumpkin Meringue

1 Ideal Protein Plain Crepe mix
1 tsp Pumpkin Pie seasoning
2 oz.’s water

Pudding Filling
1 Ideal Protein Vanilla pudding
1 egg
2 tsps. olive oil
1 tsp vanilla extract
1 tsp Pumpkin Pie spice
tsp Nutmeg
tsp cinnamon
2 tblsp. Splenda or Stevia

1 egg white
3 tblsp. Splenda or Stevia
1/8 tsp cream of tarter
1 tsp vanilla extract

Heat oven to 425 degrees. In your shaker mix Crust ingredients. With Olive oil spray, coat 8-9” diameter skillet and pour mixture in. Cook o on medium heat until the crepe has reached a soft pliable texture. You do not want the crepe to be crispy. In 4-5 inch glass pie pan (These can be picked up at most dollar stores) place the crepe in and shape it like a pie crust. Next mix Pudding ingredients in your shaker and pour into crust. Bake at 425 degrees for 9 minutes. While your filling is baking, place meringue ingredients in a bowl and mix until it forms peaks. By varying the amount of sweetener you control how hard or soft the final meringue will be. Remove filling and crust from oven and spread meringue on while hot. Reduce oven temperature to 325 degrees and bake for 9 minutes. Meringue should be stiff and have golden brown coloring on peaks. Let cool and chill before serving.

*For an extra added treat, drizzle Walden Farms Caramel Syrup on Meringue
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