|we pretend it's chocolate crust|
This was a request, so I'm putting up my diabetic pumpkin pie recipe. Just in time for Thanksgiving.
I'm a pumpkin-holic.
There, I said it. I love pumpkin, anything pumpkin. Pumpkin soup, pie, scones, latte, painting pumpkins, gutting them and roasting their seeds, and the list goes on and on. In fact, as I'm penning these words, I'm eating pumpkin pie for breakfast. Life is good when you have to test out your recipes before the big day.
Because you have to.
Really, it's for the good of the family.
I should point out here, as I'm extolling the wonders of the pumpkin, that the pie I'm eating is in fact butternut squash, not pumpkin. My bad, it still rocks. Probably because I roasted the butternut and everything myself. But I'm in no way opposed to the tried and true can method. People say it's better if you grow, roast, scoop and blend your own, but really, I have 2 kids and an awesome hubbs and not enough time. BuuUut, I did the sunday morning cookoff this last weekend and had the squash so decided to use it. And I have a just-a-month-shy-of 13 year old, so I pressed him into squash scooping. So in reality, while I did gut it and roast it; by pressing my son into sous chef duties, I did very little work at all. So it was very similar to using a can anyway. The point is, do what works, it's all good. As is pressing your children into kitchen duties.
I've put the recipe below for a single crust pie, although I did the double batch (big can) so I'm guessing a little on the exact measurements. I taste my filling prior to the great pouring to make sure things are good, even though it has raw egg in it. *insert gasp here.* I don't taste much, just enough to make sure, so no freaking out, ok? I'm not really condoning you eat anything with raw egg in it, but we're all grown ups here so just use common sense. You could mix everything but the egg and then taste, and this is a great idea, I just didn't think of it till just now. I also saw a recipe with just egg whites, so I think I'll try that next time I make this since who doesn't need a little less cholesterol?
|'sigh, I guess I'll just have to eat you too...|
I am going to start perfecting the lower-butter-so-I-can-have-more recipe, but haven't done so yet, it will morph, young one, do not worry. For now, follow this:
I tried buckwheat which has next to no carbs, compared to wheat flour, and it's gluten free, but that's just a side benefit for me. I used the same recipe I always use (cholesterol!! run!!) but will probably morph things over time.
Replaced the flour with buckwheat flour which I found at Winco in the bulk section. I think Bob's Red Mill grinds it too. I like to go local.
Added some vanilla seeds but next time would probably use the liquid and earlier in the process. You have to work with that a little, get your hands in there. Not a whole lot but some, just knead it a little and use regular flour when rolling out the crust. It needs a little extra moisture *insert vanilla extract here, like 1/2 tsp*, but it doesn't have any gluten so there's no time limit on how long you mess with it but let it rest just after you get all the wet/dry mixed up. I would put some nutmeg or cinnamon and some splenda in with the crust next time, buckwheat has a certain....earthiness....to it and could use some help, plus I just realized I forget completely about putting the *sugar substitute* we use sucralose. All in all it was awesome.
And there is no more pie. Except for the lonely piece pictured, whose days are numbered.
Once you get done mixing the pie crust, let it rest in the fridge, maybe use a zip top bag bc it's crumbly till you work with it. You can squish it around in there too, it's fun. Almost as much fun as getting the cat ripped on catmint so I have some entertainment.
While that's resting, check this link:
I also pasted the recipe below, with my tweaks:
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar (use 2/3 cup splenda instead, or maybe a little less bc you can always add more)
**add about a teaspoon of honey to cut the bitter, or about a half teaspoon of sugar**
1 teaspoon ground cinnamon *extra is fine*
1/2 teaspoon salt
1/2 teaspoon ground ginger *I use a smidge less here*
1/4 teaspoon ground cloves *use a smidge more*
**I add in about 1/4 or1/4 nutmeg here**
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin, *or whatever you decide to use, about 2 cups*
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk *or whatever you have, could use coconut milk, mmmmm**
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar substitute *sucralose*/spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Feel free to ask any questions, I'm always close by.