A delicious do-ahead dessert — this recipe requires a few mixing bowls, but is worth the effort.

1. Heat oven to 400°F.Butter the bottom and sides of a 9″ springform pan.

2. In a medium-size bowl, combine the macadamia nuts, 4 packets of sugar substitute, and 2 tablespoons butter; mix well.

3. Press the mixture onto the bottom and 1″ up the sides of the prepared pan. Bake for 10 minutes, until golden brown. Cool on a wire rack.

4. In a small bowl, sprinkle the gelatin over the water; let sit for 5 minutes, until the gelatin softens.

5. Heat a small skillet over medium heat; toast the pumpkin pie spice for 1–2 minutes, until fragrant, stirring frequently. Reduce heat to low; stir in the gelatin mixture and cook 1–2 minutes, until the gelatin melts. Remove from heat and cool to room temperature.

6. Place the pumpkin purée in a large bowl; mash with a fork to loosen. Mix in the orange zest.

7. In another large bowl, using an electric mixer on high speed, beat the cream with the remaining 12 packets of sugar substitute and the vanilla until soft peaks form.

8. With a rubber spatula, slowly fold in the gelatin mixture (if it's too stiff, heat on the stove until melted but not hot).In 3 parts, gently fold the whipped cream mixture into the pumpkin purée.

9. Pour the filling into the cooled macadamia nut pie crust; smooth the top. Refrigerate at least 3 hours before serving.

Nutrition Information

Calories: 400 | Carbohydrates: 11g | Fat: 39g | Sodium: 30mg | Fiber: 4g