Pumpkin Pie Topped with Meringue and Toasted Nuts Recipe | @Atkins

Ingredients

• 1 fluid ounce Tap Water
• 3/4 teaspoon Ginger (Ground)
• 1/4 cup Sucralose Based Sweetener (Sugar Substitute)
• 1/2 cup chopped Pecan Nuts
• 2 large Eggs (Whole)
• 3 large Egg Whites
• 1 1/4 cups Heavy Cream
• 1/4 teaspoon Salt
• 1/3 cup 100% Stone Ground Whole Wheat Pastry Flour
• 6 tablespoons Unsalted Butter Stick
• 15 ounces Pumpkin (Without Salt, Canned)
• 1 cup Sucralose Based Sweetener (Sugar Substitute)
• 1/4 teaspoon Cloves (Ground)
• 1/4 teaspoon Cream Of Tartar
• 1 teaspoon Cinnamon