Need a pumpkin pie recipe w/o cream cheese
A thread on the main lobby titled "pumpkin lust" got me craving a pumpkin pie or layered dessert, but not with cream cheese... I want more of a cream pie/pudding consistency (but I don't want to use pudding mix). Would anyone have a recipe? I am thinking of a nut crust, then a layer of pumpkin cream (like canned pumpkin/spices/ whipped cream), layer of caramel sauce and topped with whipped cream.
I don't have a recipe,but I like what you said,going to try that.thanks
I mixed some canned pumpkin with sour cream, pumpkin pie spice, and sf vanilla syrup the other day for a quick desert. It was delicious.
Tater Head has one:
Pie filling pumpkin
This is my best pumpkin pie filling ever, so I wanted to share. I have tried many lc pumpkin pies and this filling is the best.
I use Kevin's pie crust or I put this in 8 ramkins and bake with water bath and less time.
16 oz can pumpkin
1 cup half&half
1/2 cup water
1/4 cup davinci spiceblend
1 Tbsp cinnamon
1 Tbsp pumpkin spice
2 Tbsp brown Diabetisweet
1/2 tsp salt
1 splenda quik pk or liquid
Bake at 350 for 30 minutes in a water bath -then turn down to 325 for 30 more minutes
Magic Pumpkin Pie
Just goes to show, you should ask friends. I mentioned I'd like to convert the Magic Custard Pie recipe to a pumpkin one, but didn't know how and my friend Mary said, you don't have to I have that recipe, but you'll have to low carb it.
Magic Crust Pumpkin Pie (Makes it's own crust)
16 oz canned pumpkin
14 oz evaporated milk
2 tbsp. softened butter
3/4 cup sugar
1/2 cup Baking Powder Biscuit Mix
2 1/2 tsp pumpkin pie spice
2 tsp vanilla
Mix everything in a blender and pour this into a greased pie plate.
Bake at 350°F for 50-55 minutes. Cool and serve.
Now for my question. I Have Carbalose flour, but it seems that Carbquik is the one that's like Biscuit mix Can I add something to Carbalose to make it like Carbquik? TIA ....................... Ann
My pumpkin pie I posted this week doesn't have cream cheese. It's post #14 in this discussion: http://www.lowcarbfriends.com/bbs/lo...mpkin-pie.html
I have several Paleo type recipes for pumpkin pie using coconut milk. Are you interested?
Yes Soobee I'm interested. Please !
I'm trying my hand at dairy free yogurt today. I will make a new post if it turns out.
Here are the 3 I have in my files.
Pumpkin Pie with Nut Crust Vanessa 120
1 c. Almond Flour
1/2 c. Bob’s Red Mill Hazelnut Meal/Flour
1/4 c. Extra Light Olive Oil or Coconut Oil
Pinch of Celtic Sea Salt
With a fork, mix oil with nut flour and salt until you have a "crumble-like" texture. With fingers, pat crust into bottom and halfway up the sides of 9 inch pie plate. Bake at 350° F for 15 minutes or until lightly brown. Must be completely cool before filling.
Pumpkin Pie Vanessa120
(1) 15 oz. Can Farmer's Market Organic Pumpkin
(1) 13.5 oz. Can Native Forest Organic Coconut Milk
3/4 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/4 tsp. Ground Ginger
1/4 tsp. Ground Cloves
1/2 tsp. Celtic Sea Salt
1/8 tsp. NuNaturals Pure White Stevia Extract Powder
2 Large Organic Eggs
1 Nut Crust
Mix pumpkin, coconut milk, spices and stevia together. Add eggs and mix slowly just until thoroughly mixed. Pour pie filling into nut crust. Bake at 425° F for 15 minutes, and then reduce temperature to 350° F for an additional 35 minutes.
Pumpkin Pie Fat Guy
Almond low carb crust
2 cups of pumpkin puree or 15 oz. can of pumpkin
1 cup coconut milk
1/4 cup whipping cream
1 cup Splenda
2 eggs + 1 egg yolk
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon lemon zest
Mix sugar substitute, salt, spices, lemon into large bowl. Beat in eggs then pumpkin puree. Finally add the coconut milk and whisk until thoroughly combined. Pour mixture into chilled pie shell and make at 425F for 15 minutes. After 15 minutes, reduce temperature to 350F. Bake 45-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours
Almond Low Carb Crust
1 cup almond flour
2 tablespoon unsalted butter (melted)
1/2 teaspoon cinnamon
2 tablespoon Splenda
Preheat oven to 350 degrees. Combine Splenda and half of the almond flour with butter. Spread on bottom of cake pan or springform cheesecake pan. Dust the rest of the almond flour over mixture in pan and use a flat object to compact crust to make a single even layer. Cook in oven for 10 minutes or until you can smell a nice nutty flavor in your kitchen. whipped coconut cream.
1 (15 ounce) can pumpkin
1 cup Trader Joe's light Coconut Milk OR 1 cup cream cheese
1 tsp. pure vanilla or maple extract
1/2 tsp. ground cinnamon
1/2 tsp. Celtic sea salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 cup. Truvia (or more to taste)
1/4 cup coconut oil or butter, melted
1 cup almond meal (or other nut meal)...no need for blanched
1 cup Jay Robb vanilla whey protein or 1 crushed Pecans
1 tsp. pure vanilla extract
1/8 tsp. Celtic sea salt
1/4 cup. Truvia
1/2 tsp. aluminum free baking powder
1/4 tsp. cinnamon
Preheat oven to 350 degrees F. For crust, melt butter. Add sweetener into batter. Mix together until smooth, then add vanilla and sea salt. Add stevia, baking powder, whey protein and almond flour. Scrape into an 8 by 8 pie pan and spread out over the bottom. In large mixing bowl, combine pumpkin, coconut milk, eggs, cinnamon, maple flavoring, ginger, nutmeg, Truvia and salt; mix well. Pour into pie shell. Cover the edges of the pie with aluminum foil (otherwise it will burn). Bake at 350 degrees F for 70 minutes or until set in the middle.
I have Pumpkin Custards cooling on my stove at this very second...
1 can (15 ounces) solid-pack pumpkin
1 cup heavy cream
2/3 cup sugar equivalent of Splenda
1 teaspoon molasses
1 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/2 teaspoon salt
Filled 5 custard cups and baked in a waterbath for 40 minutes. I added a crumb topping at 20 min (pecans, coconut flour, almond meal, cinnamon, splenda, molasses & butter). I plan to add a dollop of whipped cream when I eat it.
I don't know how it is yet, but I'll let you know!!!
Thank you so much Soobee.
It's a keeper! It's softer than pumpkin pie would be and almost has a fluffy mousse-like texture. Next time I'll not fill the custard cup so high and try to spread it out to 6 or maybe even 8 servings.
I need Soobee's recipe.
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