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Wednesday, November 7, 2012

PUMPKIN CHEESE PIE


PUMPKIN CHEESE PIE

Holiday celebrations and Pumpkin Pie just go together, but I'm unconventional, I like it any time of year. I could make this once a month and be a very happy camper!  If you want to cut calories drastically, skip the crust - it brings the calories down to 159 calories per slice! This recipe has been well-tested on lowcarbfriends.com  This is probably one of the tastier ways to make pumpkin pie.  Pure pumpkin pie is good too, but I think making it this way with a cream cheese layer makes it more interesting and prettier as well.  Plus combining pumpkin and cream cheese is a perfect combo.

P.S.  I used to make this pie with Splenda Granular, but the carbs are lower this way.

Crust:
1 cup ground almonds (250 mL)  You can use almond flour OR ground pecans too
2 tbsp powdered erythritol (30 mL)
2 tbsp vanilla whey protein powder, or 1/4 cup ground almonds (30 mL)
3 tbsp butter, melted (45 mL)
1 egg yolk**
Cream Cheese Layer:
8 oz light cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 1/3  cup sugar (75 mL)
1/cup powdered erythritol (60 mL)
1 egg
1 tsp vanilla extract (5 mL)
Pumpkin Layer:
1 cup canned pumpkin (250 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 3/4  cup sugar (175 mL)
2 tbsp powdered erythitol (30 mL)
1 tsp cinnamon (5 mL)
1/2  tsp ginger (2 mL)
1/4  tsp nutmeg, optional (1 mL)
1/2  cup half-and-half cream (125 mL)
1/2  cup heavy cream (125 mL)

Crust:  In medium bowl, combine almond meal, powdered erythritol and vanilla whey protein powder.  Stir in butter and egg yolk.  Spread in 9-inch (23 cm) pie plate.  Cover with plastic wrap and press crust out evenly; remove plastic wrap.  Bake in 350°F (180°C) oven 10 minutes.

Cream Cheese Layer:  In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, liquid sweetener, erythritol, egg and vanilla extract until smooth.  Pour over crust evenly.

Pumpkin Layer:  In medium bowl, combine pumpkin, eggs, liquid sweetener, erythritol, cinnamon, ginger and nutmeg.  Beat well with wire whisk. Whisk in half-and-half cream and heavy cream. Pour over cream cheese layer.  Bake in 350°F (180°C) oven 40 minutes or until cake tester inserted in center comes out clean.  Garnish with whipped cream and additional pecan halves, if desired.

Helpful Hints:  **You can skip the egg yolk and simply add enough melted butter to moisten.

Yield:  10 servings
1 serving
254.2 calories
8.2 g protein
22.6 g fat
1.6 g fiber
4.5 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

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