Tag Archive | Holiday Low Carb

Low Carb Fall Favorite Pumpkin Pie

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Pumpkin Pie…hmmm What can I say, its fantastic, it feels comforting and it definitely feels like FALL.  

This is a recipe that I decided had to be done, and yes I’m going to start Thanksgiving meal planning Low-Carb style with the dessert. Why? Well I like my Pumpkin Pie Chilled before I eat it, and this Yummy re-du classic takes a minute or 60 to cool down. My husband likes it Warm with Vanilla Bean ice cream instead of Whipping Cream I always say…To Each Their Own!

My first memory of Pumpkin Pie was eating it at my Grandmothers house, a dessert often scene hanging around with Pecan Pie on Thanksgiving. I remember thinking I was eating Sweet Potato Pie,  but told it was Pumpkin, the pleasure of the spices burst in my mouth and the soft creamy texture was awesome. It was love at first bite!

Creating a new twist for this recipe was difficult, I wanted that same feeling of Spices and texture you have with Normal Pumpkin Pie to shine in this recipe,  think I did it. Even the Hubby liked it, without that scoop of Vanilla Bean ice cream. Points in my court 🙂

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Ingredient’s

Crust

8 ounce Bag of Pecans

4 tablespoons Butter (real butter)

1 tablespoon of Stevia or 2 tablespoons Splenda

 

Filling

2 Cups Pumpkin puree (use can if you like, just make sure no sugar added 100%)

2 Eggs

1 tablespoon Pumpkin Spice

1 teaspoon Cinnamon

2 teaspoons Vanilla extract

3/4 cup Splenda or Stevia (NOTE: beware Stevia is a little on the bitter side so make it 1/2 cup if using Stevia.

1/2 teaspoon salt

1 Cup Heavy Cream

 

Whip Cream Topping

1 Cup Heavy whipping Cream

1 Tablespoon Splenda or Stevia

1 teaspoon Vanilla extract

pinch salt

 

OK Lets COOK!!!

First lets make our Crust. Pre heat oven 350 degree.

20161101_133044      20161101_133711   Blend Pecans, Sugar Substitute.

20161101_133749 Then Add Butter and pulse Blend. 20161101_133834

20161101_133907  Should look something like this.

Spoon into Pie pan (grease slightly with wrapper from butter).

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Put in Pre Heated oven for about 5 min. or 10 Min.

WALLA!!!

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Let start our Filling!

Grab your hand mixer and let beat our 2 Eggs, once that’s done add all other ingredient’s BUT the Heavy Cream.

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Once every thing is Mixed well slowly add your Cream. I Know these two handed gigs are hard, but lets give it a shot.

20161101_140533 Oh side note, don’t have your mixer on high when you start pouring, I now have a Pumpkin dripping off my coffee pot. Just saying.

Ok, lets take this yumminess and pour into our Pecan Crust.

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Bake for about 50 min. how to tell if your pie is done, well there is always the toothpick test, or watch this : https://youtu.be/_u8GXGhWLSc

When you feel your pie is done, set on cooler surface other than your stove top (that might be warm). and cool completely before cutting.

NOTE:  when pie is cooled you DO refrigerate .

Lets make our Whip Cream Topping!

In a medium mixing bowl pour in Whipping Cream, add Splenda (stevia) and Vanilla Extract,pinch salt. Here is a good video to show you: https://youtu.be/Yc0Q-7cdsxo

20161101_152757 I use my hand mixer .

In a few min. you have a finished product, store in fridge until ready to use.

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Ok Pie is Cooled LETS EAT!!!

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Cheese Rings

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During the trails and errors of learning Low Carb cooking, I find out a lot of different ways to prepare certain dishes to make them BETTER, that’s a good thing! This is one of them, I previously posted this as Cheese Straws. This is slightly different and I found that there IS a difference with flour used for low carb healthy cooking.

 

In this recipe I use Super Fine Almond Flour, in the last I used Almond Flour/Meal. There is a difference, its fine to use either, but I find the Super Fine Almond Flour makes a better dish were you would normally use reg. Flour.

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In this photo above you can see the Super Fine Almond Flour I use in this recipe, along with the other ingredients.

 

Ok so here we go!

 

Our Ingredients

2 Cups of Sharp Cheddar Cheese (don’t use bag!)

1 Stick Butter room temp

1 1/2 Cups Almond Flour

Dash or two of Salt NO MORE!

1/4 teaspoon Cayenne Pepper

Parchment Paper !! THIS IS VERY IMPORTANT

 

 

LETS COOK

Pre Heat Oven to 300 degree and Line your baking sheet with your Parchment Paper.

 

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In your Food Processor or Mixing Bowl add all ingredients. Blend on Dough setting until all Ingredients are mixed well.  If your using a Regular mixing Bowl, Mix well with Fork first and then switch to Large Spoon, try to get the ingredients mixed well. 

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Next grab your cookie press, and load up. My Press is super inexpensive, thinking of starting a Go Fund me page to get a nicer one, just kidding 🙂 I ..do seriously need a better one, but this little guy has done a good job for me.

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Squeeze your Cookies/Rings out onto Parchment covered Cookie Sheet. Don’t make them too big/thick, you may need to practice a bit.

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Place into your Pre-Heated (300 dg) oven, cooking times may very with each oven, should be done in 15 to 18 min. Keep an eye on these cute little guys.

Ta Da!

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This batch will make 48 + if done to the right size. They keep for about 4 days after that they are not as fresh and tasty. (my opinion only). If you want to 1/2 this recipe just cut all Ingredients in Half. Easy Pease! 

Place on Cooling parchment before sealing in container or Zippy Bag. Let Cool Complete!

These are great for a party, or upcoming Fall Holidays, or just a quick snack. Enjoy Guys!

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