- 1 15 oz can pumpkin
- 2 eggs
- 2/3 cup unsweetened soy milk (or milk or cream – milk has more carbs, so adjust)
- 1/3 cup cream
- 1 C sugar equivalent from artificial sweetener
- 2 teaspoon cinnamon
- 1 scant teaspoon nutmeg
- 1/4 teaspoon ground ginger
- Pinch cloves
- 1/4 t salt
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).
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.
- 1 cup pecan pieces (frozen)
- 2 T melted butter
- 2 T sugar equivalent from artificial sweetener of your choice
2. Add the butter and the sweetener (I prefer “liquid Splenda”). Blend until it’s mixed evenly.
3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.
Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 calories.