What’s thanks giving dinner without Pumpkin Pie? We started the KetoDiet about two weeks ago, and thank God we got to host thanksgiving at our house, that way we prepared low carb friendly food for everyone. The hardest thing with gluten free/ sugar free/ keto pastry recipes for me is to find something really tasty. I really hate the flavor of stevia, I can’t handle it. On my search for a Low carb Pumpkin Pie recipe online, I found one at Simply so healthy blog, that really caught my attention because they didn’t used stevia, but a granulated stevia/ erythritol blend. Plus the mousse had a crust just like pumpkin pie but made with pecans, and all the ingredients where easy to find.
Granulated stevia/ erythritol blend, was something new for us, so we looked at our regular supermarket (HEB) and we found “Sola” . As soon as I tried it, it really gave me hope for Keto desserts and coffee! It doesn’t have any aftertaste, measures and bakes just like ordinary sugar. You can go to the website to see all the ingredients they use, it’s sold by the pound at HEB and Amazon.
So back to the purpose of the post…. I mostly followed the recipe as it is at Simply so healhy blog, I changed 2 things:
1. I whipped the 2 cups of whipping cream but only pour 1 1/2 cup to the pumpkin mixture and used the 1/2 cup left for the top of the pie, just before we serve it, of course it wasn’t enough for all the pie, so I already adjust the quantities on the recipe below.
2.We were having guests that weren’t on the keto diet, so I bought 6 individual graham cracker pie crusts. I filled the pie crusts and pour the leftovers in a 6 inch, instead of 9 inch. Now that I had tried it, there’s no need for pie crusts, it was so different and delicious with the pecans!
I make the crust as if I was going to use a 9 inch cake pan and I really like the crust so next time if I’m using a 9 inch pan I would double the crust recipe or at least make 1/2 more, I already adjusted with 1/2 in the recipe and ingredients below.
- 1/2 cup cold water
- 1 packet unflavored gelatin
- 3/4 cup granulated stevia/erythritol blend
- 2 large eggs
- 1 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 8 ounces cream cheese softened
- 2 cups heavy whipping cream
- 2 tablespoons granulated stevia/erythritol blend
- 1 teaspoon vanilla extract
- 2 1/4 cup pecans
- 1 1/2 tablespoon granulated stevia/erythritol blend
- 1 1/2 tablespoon butter
- 1 teaspoon vanilla extract
- Line a 9inch springform round cake pan
- In a microwave safe container hydrate the unflavored gelatin with 3 tablespoons of the cold water, allow to stand for 10 minutes or until applesauce or solid consistency, heat the paste in a microwave in 15 second bursts until it turns to liquid and then add the rest of the water.
- Whisk together the granulated stevia/erythritol blend with the eggs in a medium saucepan, then add the pumpkin puree and bring to a simmer, set aside and pour the gelatin mixture and the pumpkin spice to the pumpkin mix.
- In a blender mix the cream cheese until smooth, with the mixer set at low add gradually the pumpkin mixture to the cream cheese, about 2 tablespoon at a time, because the cream cheese is not at the same temperature as the pumpkin mixture. Refrigerate the mixture for 45 minutes or until chilled, stirring occasionally.
- Mix all the ingredients in a food processor, pour evenly over the lined pan, pressing down to compress the crust.
- After the pumpkin mix has chilled, whipped the whipping cream with the granulated stevia/erythritol until soft peaks form. Add vanilla and whip until stiff peaks form.
- Fold 1/4 of the whipped cream into the pumpkin mixture, gradually fold the rest of the whipped cream or reserve some to top the pie (about 3/4 cup)
- Pour the mixture on top of the Pecan crust, cove and refrigerate for at least 5 hours.
- After chilling the pie, run a knife around the edges of the pan and open the locking mechanism. Keep the pie refrigerated.
