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Author Topic: Low-carb Pumpkin Pie  (Read 224 times)

Online Shanny

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Low-carb Pumpkin Pie
« on: January 26, 2017, 07:41:45 PM »
1½ 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
 1¾ 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!

Offline Rhiannon

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Re: Low-carb Pumpkin Pie
« Reply #1 on: January 28, 2017, 02:15:37 PM »
Sounds great.  I'll be making this next week for a change of pace :)  I must have my nightly dessert!

Offline bigskygal

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Re: Low-carb Pumpkin Pie
« Reply #2 on: January 28, 2017, 06:22:22 PM »
Shanny, will this freeze well?  Being alone, I have to be able to freeze excess servings.
grammaB
T-2 dx 2/2012 FBG 243 A1c 9.5%
6/2012 A1c 5.7%  In the 4% A1c club since July 2013. 12-2016 A1c 5.1%. 6-2018 A1c 5.3%.
No meds since 3/2015, diet controlled.  Minimal exercise.

Online Shanny

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Re: Low-carb Pumpkin Pie
« Reply #3 on: January 28, 2017, 11:51:36 PM »
I think it may be possible to freeze the unbaked custard, but I've never tried it. Maybe divide it into four or five parts - bake one and freeze the rest to bake later? I only know it's the eggs that don't freeze well . . .  :(

Offline Rhiannon

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Re: Low-carb Pumpkin Pie
« Reply #4 on: February 03, 2017, 12:36:40 PM »
Shanny, I have this dessert in the oven now. I'll post again after I have a piece tonight :)

Feb. 5 update:  I made the pie, adding only 2 dollops of mascarpone.  It did take longer to bake, about an hour, but was delicious.  I will make again!  Very easy :)
« Last Edit: February 05, 2017, 09:39:31 PM by Rhiannon »