Low Carb Pumpkin Pie
• 1 15 oz can pumpkin • 2 eggs • 2/3 cup unsweetened soy milk (or unsweetened almond milk, milk, or cream – milk has more carbs, so adjust) • 1/3 cup cream • 1 C sugar equivalent from artificial sweetener (zero-carb sweetener such as liquid sucralose preferred) • 1 teaspoon dark molasses (optional) • 2 teaspoon cinnamon • 1 scant teaspoon nutmeg • 1/4 teaspoon ground ginger • Pinch cloves • 1/4 t salt Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 60 minutes PREPARATION As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste. 1) Preheat oven to 425 F. (important) 2) Dump all the ingredients into a food processor or blender and whirl to blend. 3) Pour into the crust. 4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn’t soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it’s probably done. 5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). How To Make Homemade Whipped Cream Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories. With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber.Pumpkin Cheesecake
INGREDIENTS • Crust: • 1 ½ cups almond meal • ½ teaspoon each of ginger and cinnamon • 4 Tablespoons melted butter • 4 Tablespoons sugar substitute • Filling: • 3 8 oz packages cream cheese at room temperature • 2 ½ teaspoons cinnamon • 1 teaspoon nutmeg • ¾ teaspoon ginger • ¼ teaspoon allspice • ¼ teaspoon cloves • ½ teaspoon salt • 1 ½ cups sugar substitute, or to taste – I like liquid sucralose as it is zero carb • 1 can (about 15 oz) pumpkin • 1 Tablespoon vanilla • 5 eggs, preferably room temperature • ½ cup heavy cream PREPARATION Heat oven to 375 F. Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan — no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil. You’ll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks. 1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown. 2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won’t be able to incorporate it as well later, so keep scraping. 3) Add spices and sweetener. Beat again, scrape again. 4) Add pumpkin and vanilla. Beat well, scrape. 5) Add 3 eggs. Beat well (about a minute), scrape. 6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust. 7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven. 8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours. Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber, 5 grams protein, and 285 calories. Sweetzfree is a zero carb liquid sweetener made with sucralose (Splenda)
