Wednesday, October 30, 2013
SNOW-CAPPED PUMPKIN PIE WITH CARAMEL SAUCE
SNOW-CAPPED PUMPKIN PIE DRIZZLED WITH CARAMEL SAUCE
Our son, Jonathan, almost single-handedly polished off this pie. It is very rich with a thick topping of Crème Fraiche and drizzled with a delicious Caramel Sauce. It's almost American Thanksgiving again. Here is an interesting link about how the American Thanksgiving came about: http://www.history.com/topics/thanksgiving
In November 1621, after the Pilgrims’ first corn harvest proved successful, Governor William Bradford organized a celebratory feast and invited a group of the fledgling colony’s Native American allies, including the Wampanoag chief Massasoit. Now remembered as American’s “first Thanksgiving”—although the Pilgrims themselves may not have used the term at the time—the festival lasted for three days.
15 oz can pumpkin (425 g)
Sugar substitute* to equal 1 cup (250 mL)
2 eggs, slightly beaten with fork
11/2 tsp pumpkin pie spice (7 mL)
1/8 tsp salt (0.5 mL)
3/4 cup half and half, OR heavy cream (175 mL)
CrèmeFraiche (250 mL)
Caramel Sauce, page___
Single Piecrust: Prepare Single Piecrust with straight edge in deep 9-inch (23 cm) glass baking dish as described, however, do not bake.
Filling: In medium bowl, combine pumpkin, sugar substitute, eggs, pumpkin pie spice and salt. Whisk lightly. Gradually add half and half, while whisking. Pour over prepared crust. Place pie in oven and cover lightly with foil tent (do not allow foil to touch filling). Bake in 375°F (190°C) oven 50 minutes, or until a cake tester inserted near center comes out clean.
Let cool on wire rack. When it reaches room temperature, cover surface gently with Crème Fraiche and refrigerate.
Caramel Sauce: Prepare Caramel Sauce. Warm sauce in the microwave oven just before serving and drizzle caramel sauce over each slice of pumpkin pie.
Helpful Hints: *I used a new sweetener called Natural Mate, which is a concentrated form of sucralose and erythritol combined. They also make a stevia/erythritol blend, if you prefer. The sweeteners come in a container with a mini scoop that has a long handle to measure the fine, white powder. Actually, the also have a new product - a granular form of erythritol/sucralose combo or erythritol/stevia combo - it measures 1 cup = 2 cups sugar equivalent. I haven't tried that one yet, but it sounds great!
Yield: 10 servings
1 serving/with sauce
6.3/7.0 g protein
21.0/25.3 g fat
8.3/8.7 g carbs
The problem is erythritol will recrystallize again, but with the 2 egg yolks instead of having great big, chunky chunks, it’s more of a sandy texture, which is more acceptable. Quickly nuking the sauce, however, renders it smooth again. So nuke and serve! The other alternative is to find/use a sweetener with bulk that doesn’t recrystallize; possibly xylitol (but this is deadly for dogs and can upset some people’s tummies) or polydextrose, but those two are out for me. "Just like sugar®", according to Maria Emmerich works well in Caramel sauces.
1/2 cup powdered erythritol (125 mL)
2 egg yolks
2 tbsp butter (30 mL)
2 tbsp heavy cream (30 mL)
2 tbsp water (30 mL)
1 to 11/2 tsp molasses (5-7 mL)
1/2 tsp vanilla extract (2 mL)
In small saucepan over medium heat, combine powdered erythritol, egg yolks, butter, cream, water and molasses. Bring to a boil and boil around 1 minute, or until the mixture bubbles up and turns caramel in color. Serve immediately or refrigerate and microwave again briefly before serving over a dessert.
Helpful Hint: I’m thinking honey might work instead of molasses and sugar-free honey would probably work as well.
Yield: 3/4 cup (175 mL)
1 tbsp per serving
0.5 g protein
3.6 g fat
0.5 g net carbs
SINGLE PIE CRUST
This is a lower-carb and more substantial crust that tastes great.
11/4 cups Gluten-free Bake Mix 1 (300 mL)
3 oz cream cheese, softened (90 g)
2 tbsp powdered erythritol, optional (30 mL)
1 tbsp butter, softened (15 mL)
1/4 tsp baking soda (1 mL)
1/8 tsp salt (0.5 mL)
In food processor or in bowl with electric mixer, process Gluten-Free Bake Mix 1, page___, cream cheese, powdered erythritol (if using), butter, baking soda and salt until mixed. Form a ball with dough using your hands and cover with plastic wrap. Chill dough about 1 hour or freeze for quicker chilling.
Roll dough out (if crumbly, chill longer) between two sheets of parchment paper to fit shallow 9-inch (23 cm) glass pie dish. Remove top sheet of paper. Pick up sheet with dough and invert over pie dish. Remove paper. Use small rolling pin or small cylindrical object in pie dish, if necessary, to further roll dough. Patch dough where required. A straight edge up the sides is practical. Push down slightly from edge onto dough with thumbs and this will make a slightly thicker border for the crust. Bake in 350°F (180°C) oven 10 minutes.
Yield: 10 servings
3.1 g protein
8.3 g fat
3.2 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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