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Old 11-06-2011, 02:26 AM   #1
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Pumpkin Pie!!

I'm looking for a good pumpkin pie recipe.... Anyone got one?
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Old 11-06-2011, 04:32 AM   #2
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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.
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Old 11-06-2011, 07:46 AM   #3
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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!!!
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Old 11-06-2011, 09:34 AM   #4
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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!
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Old 11-06-2011, 09:50 AM   #5
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Thanks ladies, these all sound great!
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Old 11-06-2011, 05:18 PM   #6
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Jody's Pumpkin bake is my FAVORITE!!
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Old 11-07-2011, 08:30 PM   #7
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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.
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Old 11-08-2011, 08:32 AM   #8
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Quote:
Originally Posted by Truffles View Post
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
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Old 11-08-2011, 03:18 PM   #9
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I second Jody's Pumpkin Bake. It's the only one I ever make. Taste like pumpkin pie to me. No crust needed.

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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
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Old 11-08-2011, 03:45 PM   #10
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Quote:
Originally Posted by babycakez View Post
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
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!

Let me know what you think!
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Last edited by Truffles; 11-08-2011 at 03:47 PM..
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Old 11-08-2011, 05:43 PM   #11
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Subscribing -I'm looking for a good recipe also. The low carb praline pumpkin pie sounds promising. Mmmmmm!
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Old 11-09-2011, 07:11 AM   #12
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Quote:
Originally Posted by babycakez View Post
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

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.
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Old 11-09-2011, 08:12 AM   #13
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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. ).
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Old 11-09-2011, 10:51 AM   #14
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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.



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:

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
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Last edited by buttoni; 11-09-2011 at 10:53 AM..
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Old 11-09-2011, 10:57 AM   #15
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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!!!
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Old 11-09-2011, 11:23 AM   #16
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My pleasure. It's super easy, even with whipping egg whites, and is very light and fluffy.
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Old 11-12-2011, 08:43 AM   #17
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Bump for the season.
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Old 11-12-2011, 09:18 AM   #18
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Let me have a slice of each and I will be the judge for y'all Sounds good to me,lol
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Old 11-12-2011, 11:47 AM   #19
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Maaaan now im thinking about making jodys pumpkin bake AND the gooey buttery pumpkin one ANNNNND buttoni's version, haha they all look amazing.
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Old 11-12-2011, 08:40 PM   #20
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LOL Decisions......decisions... Yet another food dilemma. LOL
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