Fat To Skinny
Recipe Exchange => Breakfast Recipes => Topic started by: Doug Varrieur on August 30, 2013, 09:55:43 AM
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Straig from the FAT TO SKINNY Sugar Free Bakery Book, Low Carb Pumpkin Pie For Breakfast! Yes that's what my darling wife and I had for breakfast this morning.............. delish!
(https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc3/1239559_601612293224809_871212639_n.jpg)
Ingredients
3 cups mashed cooked pumpkin
1 and 1/3rd cup heavy cream
24 drops FAT TO SKINNY ZERO sweetener
3 eggs
2 teaspoon Cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
½ teaspoon ground ginger
Directions
1. Preheat oven to 425 degrees.
2. Process all ingredients in a food processor till smooth.
3. Pour processed mixture into a well greased pie pan ( I like glass) If you want a crust see below
4. Place in a preheated 425 degree oven for 15 minutes, reduce heat to 350 and cook another 60 minutes. Cool completely before cutting; serve with whipped cream and a grinding of nutmeg on top.
FTS No-Graham Cracker Pie Crust
Ingredients
2 tablespoons unsalted butter, melted
¾ up “NOW” Brand unblanched almond flour
½ cup ground pecans
¼ teaspoon cinnamon
½ teaspoon pure vanilla extract
6 drops FAT TO SKINNY ZERO sweetener
1/8th teaspoon sea salt
1 tablespoon egg white, beaten
Directions
1. Preheat oven to 350 degrees.
2. Mix all ingredients thoroughly.
3. Grease a pie pan.
4. Put dough in pan and press into pan evenly including up all sides
5. For recipes needing a pie crust which will not require additional baking time, bake in preheated oven 12-15 minutes until firm.
6. For recipes requiring additional baking time, bake in preheated oven 6 minutes till set.
7. Fill with recipe filling and follow recipe instructions.
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Yummers! :D
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Instead of the 3 cups mashed cooked pumpkin could I use canned pumpkin?
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Yes just make sure its 100 pure pumpkin and not pumpkin pie mix.The Libby cans are exactly the same.I have made that mistake ;)
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My husband loves pumpkin sweets, I'll have to try this one, especially since its the season for pumpkins...yum! :o :o :o :o
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Pumpkin in the can is hard to find outside of this time period of the year so stock up ::)
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Just what I was thinking Doug ;D put it on my shopping list just this morning.
Don't forget guys...this is great made in those wide mouth pint canning jars. They even come complete with it's own lid and they freeze wonderfully...if they last that long Haha ;D ;D
Just a tip for those that don't know if you're going to do it this way...put them inside a larger pan such as a 9x13 or bigger (I use the bottom half of my broiler pan) and carefully add hot water to the pan to come up at least halfway on the jars. Making a water bath like you would when making custard. This will help them to cook evenly and not scorch or burn. ;) I LOVE pumpkin!!
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There are lots of pumpkin recipes in the fat to skinny bakery book.My sweet potato recipe is in there too.Love me some sweet potatos! :)