Fat To Skinny
Recipe Exchange => Desserts and Sweets => Topic started by: SherriPie on July 11, 2010, 09:43:12 PM
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Umpa I know this is a long shot but I am SO craving a piece of pumpkin pie. Any idea how to do it the FTS way?
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Found this on the netrition.com website using Dixie Diner products.
Traditional Pumpkin Pie
Ingredients:
• 1 package Carb Counter's Vanilla Pudding Mix
• 1 inner pack Carb Counter's Press 'n Bake Pie Crust Mix
• 1 15oz. can Libby's Pure Pumpkin
• 1/3 cup cream
• 1 1/2 cups cool water
• 2 large eggs
• 2 teaspoons pumpkin pie spice
Preheat Oven to 375 degrees.
Prepare pie crust mix according to package directions (do not bake) and place into 9" or 10" pie shell (note: placing thin strips of foil over edges of pie crust prevents over browning). In medium sized bowl, combine pudding mix and cool water - whisk until smooth and dreamy. Add cream, pumpkin, eggs and spice. Whisk for 1 or 2 minutes until well blended. Spoon onto unbaked pie crust shell and bake for 1 hour. Cool and serve. Refrigerate leftover pie. Makes 7 servings - 4 net carbs per serving.
Umpa made have one that you can make with Almond or Flaxseed meal for the crust.
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Oh izzet THANK YOU!! Four net carbs is fantastic!
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Here's a cheaper version if you don't want to buy the Dixie Diner stuff (it can get expensive). The Crust is optional.
Optional Crust-
* 1 cup Almond Meal/Flour (12 carbs)
* 2 Tbsp Xylitol
* 1 Egg, beaten (.6 carbs)
* 1/2 tsp Almond or Vanilla Extract
* 1/4 tsp Sea Salt
* Dash Cinnamon or Nutmeg
Directions:
Preheat oven to 325°F. Grease and flour a 9-inch glass pie plate or tart pan. Rice or sorghum flour works well. In a mixing bowl, combine all the ingredients. Spread the almond mixture into the pie plate and press lightly (with moist fingertips) to form a crust.
Bake the crust for 10 minutes. Using a silicone or vinyl spatula, lightly press down any high puffy areas. Resume baking for another 2 to 5 minutes until the crust is firm. Place on a wire rach and press down to flatten if needed. Cool before filling. The crust will get crisper as it cools.
Pumpkin Pie Ingredients:
* 1 1/2 cups pumpkin (or 15 ounce can) (14 carbs)
* 3 eggs (1.8 carbs)
* 3/4 cup Xylitol
* 1/2 teaspoon salt
* 1 teaspoon cinnamon (2 carbs)
* 1/4 teaspoon clove (or 1 3/4 teaspoons pumpkin pie spice)
* 3/4 cup heavy cream
Directions-
Preheat oven to 350.
Mix all ingredients together.
Pour into a well sprayed pie pan (or prepared crust).
Bake for 30 to 40 minutes.
Crustless pumpkin pie- 16.8 carbs. Makes 8 slices; 2.1 carbs per slice.
With crust- 29.4 carbs. Makes 8 slices; 3.6 carbs per slice.
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In the cookbook there is also imy recipe for pumpkin cheesecake. ;)