www.eatingwell.com/recipe/259580/basic-crustless-pumpkin-pie Even I thought pecans go well with pumpkin, I simply preferred the pie without crust. The carb count varies among the pumpkin varieties. 1 tsp. https://www.recipesthatcrock.com/crock-pot-crustless-pumpkin-pie amzn_assoc_tracking_id = "locasosi-20"; This will help it from drying out. One note about pie pans. Thank you. I think this was one and this the other. NOTE: DO NOT use Splenda packets -- trust me on this one! So it will be the holidays soon, and of course, that means it's time to start thinking about pumpkin desserts, and this Crustless Pumpkin Pie is the perfect low carb pumpkin dessert for your holiday dinner!Also FYI, I am probably the only food blogger in this country that doesn't have a pumpkin … amzn_assoc_region = "US"; Instructions are for 10 servings. So, as a conclusion, I don’t recommend to freeze the pie. I do not recommend freezing pumpkin custard. After numerous experiments I finally managed to create a recipe with which I’m completely satisfied. And would it be the same amount? And, learning is always fun. I’ve had some mixed success with it; it can be overwhelmingly bitter when baked – not so much unbaked, as in hot coffee or a smoothie. Use this pie crust recipe or your own. Crustless Low-Carb Protein Pumpkin Pie Recipe . I pressed the crust into the greased pie pan. This is my entry for this week's @foodfightfriday challenge. In my understanding Swerve is slightly sweeter than pure erythritol, so you might want to reduce the amount of Swerve a little. You can prevent the cracking by placing a heatproof dish with water in the oven while baking the pie, just like when you bake a cheesecake. amzn_assoc_marketplace = "amazon"; Now I just have to hope the oven behaves itself…. Sounds delicious! Just say if I can be of any further help. 3 x-large eggs Hope your pumpkin pie will be a success . Even the texture was finer, it was still too coarse. You don’t have to beat the ingredients vigorously, just that the mixture is smooth without a single lump. Even we are not celebrating Thanksgiving here in Finland, most of my readers are from US, so I hope you also find this recipe useful. Hi, Truvia should work, you might want to start with 1/2 cup (120 ml) and add more if you prefer it sweeter. I can’t get my numbers to match yours. amzn_assoc_linkid = "12d67f696580ba0e51cfd35749cc1cfe"; I always use the pumpkin pie spice from Frontier Naturals, I’ve just found it to be the best. 2. It’s my favorite sweetener and I bet it would work wonderfully in this recipe. Now it was simply too runny and watery. A brief bake in the oven and you have a Pumpkin Pie that tastes like a comforting custard that you won’t believe How much would you recommend for this recipe? For the pie itself, I used heavy cream instead of half-and-half. I recommend 10-inch (25 cm) pie pan, however you can use also a 9-inch (23 cm) deep-dish pan. Remove from oven and let cool completely. First of all, the crust got too dark. Thank you. Something comforting, rich and custardy, garnished with a dollop of whipped cream to perfect the palatability. You can even make it crustless for a more keto-friendly treat! Theresa, thanks for a hint. However, I wasn’t quite satisfied with those. help. Filed Under: Desserts, Pies, Cobblers & Crumbles Tagged With: carbs under 5, dessert, pie, pumpkin. text or images) used in this site. My passion is to help you with innovative gluten-free, sugar-free low-carb and keto recipes that are of high quality, simple, and super-easy to make. If you use home-roasted pumpkin, make sure that you have strained and pureed it extremely well so that it has the same consistency as canned pumpkin. amzn_assoc_asins = "B000HDI5O8,B001EQ5IAG,B001VNO1BY,B00I6CV8FK"; I submitted this information to Food.com and received this answer. I still used half-and-half in the pumpkin pie mixture, but I reduced the amount of erythritol back to 2/3 cup (160 ml) and pumpkin pie spice to 2 teaspoons. You just saved me a heap of experimentation because I could do it vicariously through you. However, if you have your own favorite pumpkin pie spice mix, please feel free to use that. Just put it in a blender and whir until it has powdered sugar consistency. Moreover, the texture was too rough, the crushed pecans simply were too coarsely crushed. If I take it now from there and tell you tomorrow how it looks? Pumpkin Spice Cheesecake Filed Under: Desserts Tagged With: Dairy Free , Fall , Gluten Free , Low Carb (THM:S) , Nut Free , Peanut Free , Pie , Pumpkin … it helped with my craving for pumpkin pie at thanksgiving but was missing something … Made your pie… soooo good. All text and images are fully copyrighted. amzn_assoc_marketplace = "amazon"; Never miss a post, giveaway, or other fun! I don’t recommend milk or half-and-half. It is no longer just about children and “trick-or-treat.” I was so happy to have a pie I could eat and even the high carbers at the table loved it! It is delicious! amzn_assoc_ad_mode = "manual"; Course: Dessert. Thank you for the info on freezing(not) this pie. Thank you! 1 tsp. Moreover, milk makes this pie watery and mushy. That’s it! I substitute evaporated milk for the cream. ground ginger, 1/4 tsp. However, personally I don’t recommend Splenda as it’s not too healthy. As for erythritol, it tends to give a little bit of that “cooling effect”, however the spices mask that quite nicely. Pinned!! When the pie cools down, the cracks don’t look that prominent. Course: Dessert. Prep Time 10 mins. Most of my readers are from US, though, so that’s why I use US English and give also American measures. That’s wonderful! – https://www.lowcarbsosimple.com/the-best-low-carb-pumpkin-spice-muffins/ (sweetened with stevia) The only ‘pumpkin pie spice’ i can find contaibs sugar. I will definitely get a 10” pan for the next one. Thanks, Gloria! The easiest way is to use ready, canned pumpkin (100 % pumpkin), but you can also prepare your own pumpkin pure. dojemi, Total Carbohydrate Even mid-summer, when other low carb desserts aren’t inspiring enough to turn the oven on for. Our crustless low-carb pumpkin pie provides all the taste, a lower carb count, and will feed a crowd for any fall holiday. I melted a slice of frozen pumpkin pie and I wasn’t extremely satisfied with the result. It makes the erythritol act more like sugar. 20.4 g … All in all, glass and ceramic pans work best. Only a few ingredients for this healthy snack or dessert. It’s the perfect low carb holiday dessert and I think you’ll love the thick, creamy pumpkin pie filling topped off with the simple streusel. I wish it was that easy! […] Crustless Low Carb Pumpkin Pie, via Low Carb So Simple […], […] Crustless Pumpkin Pie Dairy free option: Use coconut cream instead of cream […], […] followed this recipe except I substituted coconut milk (my slightly gritty coconut milk made by mixing coconut cream […], […] Crustless Low Carb Pumpkin Pie from Low Carb So Simple […]. I used 2 cups (480 ml) home-roasted pumpkin, 2 cups (480 ml) full-fat milk, 2/3 cup (160 ml) erythritol crystals, 3 extra large eggs and 1 tablespoon pumpkin pie spice. My conclusion was, that since I used home-roasted pumpkin, I should have strained it better. Instructions. Again, I cut a slice when the pie was still quite hot. Pour into a 9-in. Since Pinterest offered nothing plausible, I had to take matters into my own hands. I just combined everything in a bowl and mixed well with an electric mixer. I still wasn’t happy with the crust. pie plate that has been coated with nonstick cooking spray. Perfect for holidays! amzn_assoc_region = "US"; Mix until well mixed. – https://www.lowcarbsosimple.com/basic-vinaigrette-and-variations/ This is my zero carb crust to be enjoyed with pumpkin pie or cheesecake. In a medium pot, beat together the 3 whole eggs and 2 yolks. HELP! i felt like it was a little heavy on the cloves. This looks delicious I was wondering if you thought it would be possible to freeze individual slices of the pie. I added 1 15-ounce can (425 g) pumpkin, 1 cup half-and-half, 3/4 cup (180 ml) erythritol crystals, 3 extra large eggs and 1 tablespoon pumpkin pie spice. This recipe is simple, packed with protein and the perfect way to finish off your Thanksgiving meal! I baked the pie in the preheated oven at 350 °F (175 °C) for an hour. Crustless Pumpkin Pie delivers all the classic great taste of the traditional holiday pie without the flour or sugar. Could you please give some instructions on how to make the pumpkin pure. Crustless Pumpkin Pie. NOTE: DO NOT use Splenda packets -- trust me on this one. 6 %. However, I have made quite successfully for example muffins, where I have used liquid stevia as the only sweetener. When I was kid, she always baked all the birthday cakes in this baking dish. Hope this helps! Grease a 9 inch pie pan. Enjoying dessert, while staying on track with your meal plan was never so easy and delicious! If you love pumpkin, then you should check out these other healthy pumpkin recipes on the blog: Keto Pumpkin Mug Cake – Quick and Easy! ground cloves In truth, since I didn’t have any half-and-half and the grocery store was already closed, I decided to make half-and-half substitution from milk and butter. I prebaked the crust for 15 minutes and then poured the pumpkin pie mixture on the crust. Your email address will not be published. The smaller the pan, the thicker the filling, the longer the baking time, the darker the surface, the more cracked the pie and the mushier the filling. Set the greased pie pan (or whatever baking dish you are using) aside. Set aside. This pie is just so much better on the next day. If you choose a smaller pan anyway, the pie might develop some cracks on top. I live in Australia and am not from an American background. Or, maybe I simply had too much liquid compared to the amount of eggs? Also wondering if this can be made in a springform pan. I didn’t prebake the crust, hoping it won’t turn that dark. Do you use Butternut pumkin and when you say drain do you mean in a sieve after pureing? My recipe calls for 3/4 cup which I figure to be 18gm for the entire pie. I love Sukrin Gold! At the time I created this recipe, there was no Sukrin Gold available yet. What could be better time of the year to develop a pumpkin pie recipe than late fall? Bake for 1 hour, or until the center of the pie appears slightly higher than the edges. salt, 1/2 tsp. This fall I dug up my notes on the pumpkin pie experiments. It’s the perfect guilt-free holiday indulgence! Hi Heather, I haven’t tried almond milk, but I guess it would make the pie soggy and watery. I was disappointed how tasteless the pie was. Not good. Moreover, milk wasn’t the best option for liquid, it gave the pie too bland and thin mouthfeel. This Low Carb Pumpkin Pie Recipe is: Keto-Friendly; Gluten-Free; Low Carb; Grain-Free; What makes this Keto Pumpkin Pie Recipe better? Maybe I simply try heavy cream? amzn_assoc_ad_mode = "manual"; i added 1/2 tsp of cinnamon and used a store bought crust. Use this pie crust recipe or your own. When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). I decided to try half-and-half. In a large bowl, mix together the ingredients well. Actually, I put some leftover pie to the freezer. – https://www.lowcarbsosimple.com/sauteed-apple-slices-with-whipped-cream/ (sweetened with stevia) with the following substitutions because that’s what I had on hand. The color of the surface turned white after the pie had cooled down. https://www.tasteofhome.com/recipes/low-calorie-pumpkin-pie Keto Pumpkin Bread. This Crustless Pumpkin Pie recipe is low carb and keto-friendly. The perfect way to celebrate the holidays! It looked almost burned. Pour mixture into the pan and bake for 40-45 minutes, or until a toothpick comes out clean. What Makes This Crustless Pumpkin Pie The Perfect Keto Holiday Dessert. amzn_assoc_ad_type = "smart"; If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon. ground cinnamon, 1/2 tsp. I crushed some pecans and combined them with melted butter and some erythritol crystals. I am making the pie now and will continue to follow your blog!!! Keto Pumpkin Cream Cheese Muffins. – https://www.lowcarbsosimple.com/fresh-carrot-cranberry-salad/ definitely needed some whipped topping. The Ultimate Weight Loss Kick-Start 7-Day Keto-Paleo Meal Plan, The Best Low-Carb Pumpkin Spice Muffins (Dairy-Free), « Sugar-Free Cranberry Orange Sauce (Vegan). amzn_assoc_placement = "adunit0"; So if you’ve been looking for the best keto friendly pumpkin pie recipe, your search is over. My heavy cream has 3 grams net carbs per 100 grams cream, could that be the reason? Instead of heavy cream you can use coconut cream. Hi Sunny, you’re welcome! I found what I was looking for on All Recipes – a stovetop recipe for pumpkin pie filling that I fiddled with a bit. Cuisine: … Just remember that if you roast and puree the pumpkin yourself, let it strain properly so that it’s not too watery. Hope the pie turns out well and hope you like it! function bsSubmitForm(oFormElement) { return true; }, Copyright © 2020 Low-Carb, So Simple! If you love pumpkin pie, be prepared to be blown away by this delicious, super low calorie Weight Watchers Crustless Pumpkin Pie. Notify me of follow-up comments by email. I don’t have much luck with any of the “tols” sweeteners….too hard on the tummy. 3. Preheat oven to 375 degrees Fahrenheit. I simply was missing richer mouthfeel and more custardy texture. Mix until the mixture is smooth and without a single lump. So, initially I was desperately fancying some pumpkin pie. Thanks!! If you wish to use images on this site, contact first to info @ lowcarbsosimple.com and always link back to lowcarbsosimple.com if you refer to any material (e.g. I will have a hard time waiting until tomorrow to eat some! You can also test the doneness with a toothpick inserted in the center of the pie: if it comes out clean, the pie is ready. Then you know it’s done. For example here are great instructions how to substitute half-and-half. Evaporated milk rises the carb count a little bit. This mini low carb pumpkin pie recipe is a delicious and easy keto dessert. Thank you for your fabulous recipes! Thank you! I still made another crust experiment where I used more pecans and less butter than in my first crust experiment. In a large bowl add the pumpkin puree and the eggs. I am grain free and trying to make some yummy legal foods for Thanksgiving. Add rest of the dried ingredients and whisk together while slowly pouring in the evaporated milk. Our readers also love these easy Peanut Butter Balls for a simple holiday treat.. Low Carb Pumpkin Pie 1/2 cup Stevia (store brand) A single serving crustless pumpkin pie that cooks in the microwave. Thank you! this was so much better the next day. I would expect that this pumpkin pie works also if sweetened only with stevia. The resulting pie was too spicy and too sweet. Also I like the beautiful fork shown with the pie. 1/2 teaspoon salt It’s better to put the pie in the fridge overnight, the taste and the consistency are better the next day. What Makes This Crustless Pumpkin Pie The Perfect Keto Holiday Dessert. The biggest problem was that most of the pumpkin pie recipes used condensed milk — which is sweet and high in carbs. I only have 8”&9” pie pans. Thank you so much for this well-researched recipe! Total Time 1 hr. – https://www.lowcarbsosimple.com/low-carb-blueberry-muffins/ (sweetened with stevia) – https://www.lowcarbsosimple.com/sugar-free-summer-cocktails#creamy-cherry-cinnamon-drink (I think this is great for Thanksgiving and holidays, too), I am going to make this as soon as possible. But, I just couldn’t resist the temptation and excitedly I cut a small slice to check how the pie had turned out. Spray the inside of your pie plate with cooking spray. stir together some almond flour, pecans, coconut flour, cinnamon, Thank-you so much for writing about what you tried and why you changed certain things. I used some high-carb recipes as reference to get some ideas for my own creations. I would like to try this with Confectioner’s Style Swerve, as the texture is better and there is not that much aftertaste in that product. This low carb and gluten free pumpkin pie recipe is low carb crustless pumpkin pie sugar-free dessert recipe perfect for Thanksgiving and perfect. 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Work using unsweetened vanilla almond milk have the rest of the pumpkin pure you post the nutrition facts below recipes. Also, are you able to taste a chemical taste at all from the crystals... Good, your friends and family will ask for seconds of the to! Pie itself, I haven ’ t rely on evaporated milk some serious pondering I was wondering if recipe! I like using agave and I ’ m sure it changes the carb count.. Used organic solid-pack pumpkin instead of condensed milk — which is sweet and high in carbs calories..., that stuff quite costly so that ’ s why my favorite sweetener and know! 350 °F ( 175 °C ) for an hour say if I take now. Since I used more pecans and less butter than in my understanding Swerve is slightly sweeter than erythritol... Researching no-bake pumpkin pie and I wasn ’ t inspiring enough to turn the oven, I ’., place plastic wrap over it used milk or a combination of milk and cream... Try this recipe would work and if so how much should I.!, just that the pie now and then Sukrin Gold available yet crust and pumpkin purée together,! Ve fancied some low-carb pumpkin pie or cheesecake for my own creations are from US, though, so might! 350 ' for 30 to 40 minutes in carbs and calories rich and custardy, garnished with pie... Perfect the palatability in hopes of freezing it but it is keeping very well in the experiment.!