Thursday, November 19, 2015

Low-carb (and sugar-free!) Pumpkin Pie

As we are a week out from Thanksgiving this year, I feel like it's the perfect time to share this recipe: a low-carb, sugar free pumpkin pie!

This year I was asked to make pies for a wedding. It's not the first time I've catered for a wedding, or the first time I've made masses amounts of pie. It was, however, the first time I'd been asked to make sugar-free pies.

Before I committed to making sugar-free pies for the diabetic groom and his family, I had to make sure I could make them. So I set out experimenting and trying different recipes. Of all of them, the pumpkin pie was my favorite. I'm a huge fan of full fatness and full sugar in my desserts. But if you can't have that, or don't want that, this pie is an excellent substitute for the real thing.

Oh, one more note. I used a regular lard pie crust, as the engaged couple said they'd prefer that. Of course, that adds a lot of your carbs back in. So you can either not eat the crust, find a low-carb crust, or just not worry about it. :) The rest of the pie is good for you.


Ingredients:
2 C pumpkin puree (or one 15 oz. can)
2 eggs
3/4 C sucralose (such as Spenda)
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 ground cloves
1 1/2 C heavy cream
1 unbaked pie crust


Roll out the pie dough and line the pie plate. Crimp the edges.

I'm a huge fan of fresh pumpkin and use it exclusively in my pies. So here's instructions for that, if you're interested.

Cut your pie pumpkin in half. Scoop out the seeds. Place both halves in a microwaveable bowl, add about 1/4 C water, cover with plastic wrap, and microwave on high for about 15 minutes. Let it cool. The skin will peel right away from the pumpkin flesh, leaving you beautiful fresh pumpkin ready to be pureed.


Puree it. Don't just smash it or you'll have strings. I use an immersion blender (wonderful tool). A food processor would work too.


If desired, measure out two cups worth. Some pie pumpkins will yield exactly that; others a little less, others a little more. In my opinion, it doesn't have to be exact, just close. 

Now, beat in your eggs. You want to beat this so your eggs get fully blended and no one ends up with a chuck of egg white in their bite.


Add the spices.


And finally, your heavy cream.


Pour the pumpkin pie filling into the prepared crust and bake in a 425 degree F oven for 15 minutes. Then lower the heat to 350 and bake another 40-45 minutes.


A word of caution: You don't want to overbake a pumpkin pie. Or cool it down too quickly. Both of those things make your pie more prone to cracking as it cools. The pie will STILL JIGGLE IN THE MIDDLE when it's done. Turn your oven off, pop open the door, and let the pie finish cooling--and cooking--inside the oven.



Then, if you still get cracks, accept the fact that pumpkin pie is tricky that way. And keep whipping cream on hand to cover it up. Besides, a few cracks never hurt anything.


Since I do use fresh pumpkin and especially because there's no sugar (which acts as a preservative), I recommend refrigerating this pie. But wait until it has fully cooled.

Isn't it beautiful?

Tastefully,
Tamara 





2 comments:

  1. Love your skills! I want to try this!

    ReplyDelete
    Replies
    1. it's good! Though I missed the flavor of sorghum that I put in my regular pumpkin pie...

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In my pursuit to getting a cookbook published, I'm trying to develop my credibility as a food writer, and not just an author.