- 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
- 1 teaspoon dark molasses (optional) (You can buy Truvia Brown Sugar Equiv.!)
- 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. (see recipe below)
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
- 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.
- Put cold heavy cream and flavorings in mixing bowl. Avoid ultra-pasteurized cream if possible (see tip below). Try 1 to 2 teaspoons of vanilla extract per cup of cream, and 1 to 2 tablespoons of sugar equivalent, such as Splenda or Equal. Adjust to taste. Other extracts or flavorings (such as mint or chocolate) can be used as well.
- With an electric hand mixer or a standing mixer fitted with a whisk attachment, beat cream (you can use a hand whisk; it just will take longer). Start slowly — if you set it on high at first, you’ll have cream all over the place. Set the mixer so it goes as fast as possible without splashing.
- As the cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk. As it gets close, slow down, because if it goes too far, it will clump and separate (essentially become butter).
- If you forget to adjust the flavorings, you can still do it at this point. Ta-da! Whipped cream!
- Ultra-pasteurized cream is harder to whip, and the texture isn’t the same, but it can be done. It helps if you use a metal bowl and the equipment is cold — put the beaters and bowl in the freezer for a few minutes before using.
- One cup of heavy cream will yield about 2 cups of whipped cream. After a few hours, it will start to lose volume. But you can mix it again and it’s still good to eat, even after a day or two.
- The higher the butterfat content, the better it will whip, since the whipped fat traps the air bubbles.
- Refrigerate whipped cream and anything you make with it (such as a frosted cake).
- When using sugar substitutes, liquid types of Splenda, such as Sweetzfree, work well but you can also use powdered.
- Mixing bowl and beaters or whisk
- Heavy cream
- Vanilla, sweetener, and/or other flavorings