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-   -   Pumpkin Pie!! (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/744412-pumpkin-pie.html)

babycakez 11-06-2011 01:26 AM

Pumpkin Pie!!
 
I'm looking for a good pumpkin pie recipe.... Anyone got one? ;)

daisyHair 11-06-2011 03:32 AM

I am making this one today:
Low Carb Praline Pumpkin Pie Recipe : : Food Network

It looks good and pecans are actually very low carb nuts!
I will let you know how it turns out.

crazywoman-n-wy 11-06-2011 06:46 AM

I was gonna suggest the same one that daisyHair suggested above. It is quite good.
If you had a favorite high carb pumpkin pie recipe, you can change out the spices to that, or to your liking. Tho I use this recipe as a general guideline, I personally never use pumpkin pie spice (personal taste), so I change it to the ones I've always used before. We do not like a lot of spice in our pumpkin pie (I know a LOT of people like LOTS, and that's why I nad most of my family don't care for most pumpkin pies).
The crust listed for this pie is very good, and a great accompaniment to the pumpkin.
That all being said, and I do like the above recipe, Jennifer Eloff's Pumpkin Cheese pie is also very good.
"http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/645325-pumpkin-cheese-pie-thanksgiving-pic-incl.html"
Again tho, personally I change out the spices to "my" spice preferences, but that's me. (I think I subbed out the sweeteners too.) If you want a crust underneath (The recipe uses the cream cheese (cheesecake like) layer for the crust), I would suggest the crust in the above recipe!!
I had read people making pumpkin cheesecake, and that just never appealed to me. But I really like this pie!!!

dianafoot 11-06-2011 08:34 AM

I've made this 3 times in the past week and my DH who definitely isn't low carb, loves it as well as I do:
Crustless Pumpkin Pie
1 can pumpkin
1 1/4 cups cream, half and half, or 1 can condensed no sugar added milk (milk is a little carbier)
2 eggs
3/4 cup Ideal Brown (or a little more to taste) or 3/4 c equivalent sugar sub
1 tsp vanilla
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves or allspice
1/2 tsp salt
and, for a special touch, 1/4-1/2 tsp grated lemon rind

Mix all together well (I use the food processor), pour into a pie pan and bake for 15 minutes at 425, then turn the oven down to 350 and bake for 30-40 minutes until a knife inserted in the center comes out clean. Do not over bake.

Note: If you want to make a nut or low-carb crust, here is a little trick I learned a few years ago: spray two pie plates well with non-stick cooking spray, bake the custard in one and the crust in the other. Then when both are cool, slide the baked custard into the dish with the crust. Keeps the crust crunchy and the custard distinct. It really works!

babycakez 11-06-2011 08:50 AM

Thanks ladies, these all sound great!

Truffles 11-06-2011 04:18 PM

Jody's Pumpkin bake is my FAVORITE!!

tiva 11-07-2011 07:30 PM

Here's mine: very rich and yummy


1 can unsweetened pumpkin puree
1 cup heavy cream
3 egg yolks
1/2 cup sweetening equivalent
1 tsp vanilla
1 tsp ground ginger
1 tablespoon cinnamon
1/2 t nutmeg (you can really use any spices you like)
1 cup pecans toasted in butter, with a little cinnamon and splenda added (optional topping)

Mix all ingredients except for the nuts very well with immersion blender. Pour into deep-dish pyrex pie pan, or a 12 inch wide square baking dish, or into individual ramekins.

Place in water bath (ie, a larger baking pan filled with boiling water half way up the custard pan). Bake at 300 for 35 minutes (for individual custard ramekins) or for one hour (one large dish). The custard should still be jiggly and quite soft, but not sloshy. It will continue cooking while it cools. The secret to a great custard is to cook it SLOWLY at a very low temperature. The center should be 170 degrees when you take it out of the oven.

Cool over cold water or ice, then cool for another 3 to 4 hours in the refrigerator. Top with toasted nuts if desired.

This is essentially pumpkin creme brulee, and it's spectacular. If you want a creamier, less pumpkiny custard, double the cream, egg yolks, and sweetening, and keep the pumpkin the same.

MsWoods 11-08-2011 07:32 AM

Quote:

Originally Posted by Truffles (Post 15154285)
Jody's Pumpkin bake is my FAVORITE!!

I second Jody's Pumpkin Bake. It's the only one I ever make. Taste like pumpkin pie to me. No crust needed.

Linda's Low Carb Menus & Recipes

babycakez 11-08-2011 02:18 PM

Quote:

Originally Posted by MsWoods (Post 15158418)
I second Jody's Pumpkin Bake. It's the only one I ever make. Taste like pumpkin pie to me. No crust needed.

Linda's Low Carb Menus & Recipes

I agree, dont really care for the crust... Just a dab of cool whip and im good to go. I think im going to go with this recipe :yummy:

Truffles 11-08-2011 02:45 PM

Quote:

Originally Posted by babycakez (Post 15159784)
I agree, dont really care for the crust... Just a dab of cool whip and im good to go. I think im going to go with this recipe :yummy:

Same here! You won't regret it! I almost didn't make it- didn't like the idea of Cream Cheese being in it. I like Pumpkin cheesecake, but it's not the same as Pumpkin Pie! This really does taste like Pumpkin pie! The trouble I've had with other recipes is that they get watery with the sweeteners used. I could try granular Splenda- but didn't want the extra carbs that go with it!

I make this recipe quite often, and cut it into 8 pieces usually! Is plenty for me, and if I want more I have another 1/2 piece!:yummy:

Let me know what you think!

whipper75229 11-08-2011 04:43 PM

Subscribing -I'm looking for a good recipe also. The low carb praline pumpkin pie sounds promising. Mmmmmm!

CarolynF 11-09-2011 06:11 AM

Quote:

Originally Posted by babycakez (Post 15159784)
I agree, dont really care for the crust... Just a dab of cool whip and im good to go. I think im going to go with this recipe :yummy:


Just a thought..For those of us who might want to make a crust, I think Jody's Pumpkin Bake would be perfect with a crust. I think a deep dish pan would be best, though.

EyeDoc 11-09-2011 07:12 AM

I love, love, love the Pumpkin Gooey Butter Cake by jacksmixedtape. You can leave out the crust if you'd like. I have also made Jodie's pumpkin bake, but I preferred the texture of the gooey cake. (The instructions say to take it out of the oven while it's still a bit wiggly, I just baked mine a little longer for a more solid pie. ).

buttoni 11-09-2011 09:51 AM

Peggy's Pumpkin Pie Filling
 
This is the filling I've been making for years and years. If not having company, I usually make it crustless as shown in the picture, because we actually don't like a crust under pumpkin pie much. If serving guests however, I make my "Flour" Crust recipe, fill and bake.

http://i217.photobucket.com/albums/c...onbutt/341.jpg

PUMPKIN PIE FILLING INGREDIENTS:

1/2 c. granular Splenda (or equivalent sweetener of your choice)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/8 tsp. salt
1 c. canned pumpkin puree (NOT pumpkin pie filling!)
1/2 c. heavy cream
1/2 c. water
2 eggs + 1 egg yolk beaten
1 egg white beaten to very stiff peaks

Break and separate one egg. Beat the egg white to “stiff peak” stage and set aside. In the bowl with the egg yolk, add the other two whole eggs and beat well. Special Note: if serving crustless, if you like, you can separate two of the eggs and beat two egg whites in the first step, which will result in a fluffier slightly more voluminous end product. Then add pumpkin and all spices. Slowly stir in the cream and water. When all ingredients are well blended, gently fold in the beaten egg white. When all incorporated, pour mixture into buttered baking dish or prepared 10″ pie crust.

Bake at 350 for 40-45 minutes. Filling will puff way up during cooking and then fall level when removed from oven when it cools. Serve with a dollop of whipped cream sweetened with the artificial sweetener of your choice and a few drops of vanilla.

NUTRITIONAL INFORMATION: Serves 8, each contains: (Does NOT include topping or crust)
95.38 calories
7.53 g. fat
4.76 g. carbs
1.1 g. fiber
3.9 g NET CARBS
3.03 g. protein
36 mg. sodium

"FLOUR" PIE CRUST:http://i217.photobucket.com/albums/c...onbutt/160.jpg

2/3 c. CarbQuick bake mix
1/3 c. golden flax meal
1/3 c. oat fiber (not oat bran!)
Pinch salt
2 T. cold butter
1 egg
3 T. cream

DIRECTIONS: Preheat oven to 350. In a medium mixing bowl, mix all dry crust ingredients together. Using a pastry cutter or fork, cut in cold butter until the mixture resembles coarse cornmeal. Add beaten egg and cream and mix well. Using hand, knead into a ball of dough and place on plastic wrap. Place another piece of plastic on top and with a rolling pin, roll dough to slightly larger than the size of pan you are using. Now pull the top plastic off the rolled crust. Grabbing the bottom plastic, pick up the crust at the midpoint (plastic and all), let it fold gently in the middle and place the fold at the midpoint of your pie/pie plate. Gently lift the other half of the dough over onto the pie/pie plate and remove the plastic carefully. Finish crust by folding the excess crust edges inward and crimp decoratively if you wish. Poke 3-4 holes in the crust with a fork and bake in a 350 oven for about 30-35 minutes or until crust is golden.

NUTRITIONAL INFO: Makes 8 servings, each serving contains:

76.5 calories
7.53 g fat
8.83 g carbs
7.98 g fiber
.85 g NET CARBS
3.3 g protein
81 mg sodium

EyeDoc 11-09-2011 09:57 AM

Thank you for posting that recipe Buttoni! This one seems much simpler than the gooey butter cake. I'll be putting this on my "to do" list!!!

buttoni 11-09-2011 10:23 AM

My pleasure. It's super easy, even with whipping egg whites, and is very light and fluffy.

rosethorns 11-12-2011 07:43 AM

Bump for the season.

graciejean 11-12-2011 08:18 AM

Let me have a slice of each and I will be the judge for y'all Sounds good to me,lol

babycakez 11-12-2011 10:47 AM

Maaaan now im thinking about making jodys pumpkin bake AND the gooey buttery pumpkin one ANNNNND buttoni's version, haha they all look amazing.

buttoni 11-12-2011 07:40 PM

LOL Decisions......decisions... Yet another food dilemma. LOL


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