Low-Carb Pumpkin Pie

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Low-Carb Pumpkin Pie


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Old 09-26-2010, 04:59   #1
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Default Low-Carb Pumpkin Pie

1 c. solid pack pumpkin (or equivalent in butternut squash)
3 eggs, slightly beaten
3/4 c. Splenda ( 18 packets or 18 drops of EZ-Sweetz)
1/2 t. salt
1 t. pumpkin pie spice
3/4 c. heavy whipping cream

Mix all ingredients well and pour into well-buttered pie pan or ramekins. (Or make a nut crust & pour into that.)

Bake at 350F (175C) for 30-40 minutes until knife inserted in center comes out clean.

And y'know what? You can also blend in a chunk of cream cheese to this filling, and it's nothing short of divine!

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Last edited by Shanny; 12-04-2014 at 22:04.
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Old 09-26-2010, 05:04   #2
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Quote:
Originally Posted by Shanny View Post
1 c. solid pack pumpkin (or equivalent in butternut squash)
3 eggs, slightly beaten
3/4 c. Splenda ( 18 packets or 18 drops of EZ-Sweetz)
1/2 t. salt
1 t. pumpkin pie spice
3/4 c. heavy whipping cream (use evaporated milk, for less fat but more carbs)

Mix all ingredients well and pour into well-buttered pie pan or ramekins. (Or make a nut crust & pour into that.)

Bake at 350F (175C) for 30-40 minutes until knife inserted in center comes out clean.
Wow...that was quick...I will give this to my Mom!

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Old 09-29-2011, 18:13   #3
 
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I have tried 2 other low carb pumpkin pie recipes and they weren't sweet enough, plus the spices were over-powering. But this one is very good. I will be making again Thanksgiving and Christmas.

I used a can of pumpkin, so a higher volume of ingredients means a longer bake time. I baked 45 minutes.

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Old 09-29-2011, 19:27   #4
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This sounds really good. I will try for Halloween!

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Old 09-29-2011, 20:27   #5
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I use a can of coconut cream instead of dairy cream.

Sometimes I add cardamom ...

It is ALWAYS delicious!

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Old 09-29-2011, 21:08   #6
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I can't wait to try this pumpkin pie!

Keep the recipes coming, as this will be my first holiday season cooking as a diabetic.

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Old 09-30-2011, 04:03   #7
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I've made this pie before. I remember how good it it was!
Thanks for the reminder!

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Old 09-30-2011, 04:38   #8
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I'm betting you have, etherea . . . if I remember right, I low-carbed this from the recipe in the red plaid Better Homes & Gardens cookbook, circa 1963! And I still refer to that old dinosaur every now & again!

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Old 10-14-2011, 18:29   #9
 
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On Monday we are supposed to go to my son's (who also has Diabetes) for dinner and Pinochle. I want to bring a crustless pumpkin pie for dessert. When I made this before, it held together fairly well, but all of the slices fell in half when trying to get them out of the pan.

I am wondering if I add an extra egg, would it hold together better without compromising the taste and texture? I figure more experienced cooks would know the answer.

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Old 10-14-2011, 18:43   #10
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By all means add another egg, Joyce . . . I buy jumbo eggs, so my dishes always have more egg than called for & it doesn't affect flavor or texture at all.

(I haven't had a good game of pinochle in 30 years . . . that may be the only thing I miss from the failed first marriage! lol!)

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