11/24/2005
Thanksgiving Pumpkin Pie Low Carb Style
Happy Thanksgiving! and cince you are just thinking about cooking today's meal here's a treat you and everyone else will love. Pumpkin Pie Low carb style!!! I am going to cover the filling mostly and give you options on the crust.
Let's start with the ingredients!
Pie Filling
1 can (15oz) unsweetened pumpkin
3/4 cup splenda (or canadian cyclamate based brown sugar substitute)
1 cup heavy cream
4 eggs
1 tsp pure vanila
2 tsp pumpkin pie spice
1 tsp Cinnamon
1/4 tsp ground clove
1/4 tsp nutmeg
1/8 tsp ginger
1/4 tsp cardmom or allspice
1/8 tsp salt to taste (not needed if you cant have salt)
plop the eggs in the bowl and beat them senseless. add the splenda and pumpkin and beat with the hand mixer until smooth. add the cream and rest of the ingredents mixing again until smooth and uniform in color. The pie filling is ready for 2 7-8 inch pies.
Pie crust.. Personally I can have higher Carb counts so I buy the pillbury frozen pie crust. it's only 10 net carbs per serving and it's massively faster than making your own, but you can either use one of the boxed low carb pie cust kits or make your own crust as follows...
Pie crust
4 tbsp butter melted
1 TBSP splenda
1/2 cup almond flour
1/2 cup macadamia flour
1/4 cup pecan flour
1 tsp soy flour or soy protien powder
1/8 tsp salt
1/8tsp cinnamon
if you cant find the nut flours put all the amounts of nuts in a food processor and process until it's almost a flour texture. add the soy and other items and then mix in that food processor until blended finish by hand and press into a buttered pie pan. I like to blind bake the crust for 5 minutes at 350 - 375 just to set it up.
you can reserve some pecans to chop up well and sprinkle over the pies to help hide the cracking that will happen. I have tried baking them with a water bath in the oven and all the other tricks, but custard pies like this always crack.
Ok, let's bake this pie at 425 for 15 minutes and then back it down to 350 for the next hour or until it is done. you can start checking for doneness about 10 minutes before the timer goes off.
remember this pie MUST be kept cold. there is no sugar to act as a preservative.
Makes about 14 servings at about 6 carbs a piece with the pie crust recipie more if you use a different crust.
I hope you like this pie. It's a bit stronger than most but I like a pumpkin pie that says hello loudly. If you are sensitive to spices you can cut the spices down by 1/3rd and that should taste like the ones you get at the store.
Happy holidays! ¶ 9:19 AM
Let's start with the ingredients!
Pie Filling
1 can (15oz) unsweetened pumpkin
3/4 cup splenda (or canadian cyclamate based brown sugar substitute)
1 cup heavy cream
4 eggs
1 tsp pure vanila
2 tsp pumpkin pie spice
1 tsp Cinnamon
1/4 tsp ground clove
1/4 tsp nutmeg
1/8 tsp ginger
1/4 tsp cardmom or allspice
1/8 tsp salt to taste (not needed if you cant have salt)
plop the eggs in the bowl and beat them senseless. add the splenda and pumpkin and beat with the hand mixer until smooth. add the cream and rest of the ingredents mixing again until smooth and uniform in color. The pie filling is ready for 2 7-8 inch pies.
Pie crust.. Personally I can have higher Carb counts so I buy the pillbury frozen pie crust. it's only 10 net carbs per serving and it's massively faster than making your own, but you can either use one of the boxed low carb pie cust kits or make your own crust as follows...
Pie crust
4 tbsp butter melted
1 TBSP splenda
1/2 cup almond flour
1/2 cup macadamia flour
1/4 cup pecan flour
1 tsp soy flour or soy protien powder
1/8 tsp salt
1/8tsp cinnamon
if you cant find the nut flours put all the amounts of nuts in a food processor and process until it's almost a flour texture. add the soy and other items and then mix in that food processor until blended finish by hand and press into a buttered pie pan. I like to blind bake the crust for 5 minutes at 350 - 375 just to set it up.
you can reserve some pecans to chop up well and sprinkle over the pies to help hide the cracking that will happen. I have tried baking them with a water bath in the oven and all the other tricks, but custard pies like this always crack.
Ok, let's bake this pie at 425 for 15 minutes and then back it down to 350 for the next hour or until it is done. you can start checking for doneness about 10 minutes before the timer goes off.
remember this pie MUST be kept cold. there is no sugar to act as a preservative.
Makes about 14 servings at about 6 carbs a piece with the pie crust recipie more if you use a different crust.
I hope you like this pie. It's a bit stronger than most but I like a pumpkin pie that says hello loudly. If you are sensitive to spices you can cut the spices down by 1/3rd and that should taste like the ones you get at the store.
Happy holidays! ¶ 9:19 AM
