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low-carb pumpkin pie and cream cheese whipped cream

November 19th, 2011 at 12:06 pm

I love pumpkin pie, however I don't eat flour anymore and I'm trying to keep my carbs down to control my diabetes, so I found a crustless low-carb pumpkin pie recipe that turned out really good. I made some changes to the spices and I tried it last night and added a cream cheese whipped cream on top - yummy!

Crustless low-carb pumpkin pie

15 oz can pumpkin
3 eggs
cup Splenda for baking
tsp salt
1 tablespoon cinnamon
2 tsps ginger
tsp nutmeg
1 tablespoon maple extract
1 tsp vanilla extract
cup cream

Directions:

1. Mix all ingredients together
2. Pour into well-sprayed pie pan
3. Bake at 350 for 40 minutes

Cream Cheese wipped cream

4 ounces cream cheese, softened
1/2 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon vanilla
1 cup heavy cream

Place the cream cheese, Splenda and vanilla in a medium bowl. Beat on high speed 2 minutes until fluffy, scraping down the sides of the bowl occasionally. With the mixer on low speed, gradually pour in the cream while beating. Once all of the cream has been added, scrape down the sides and bottom of the bowl. Turn the mixer to high speed and beat until thick and fluffy. The cream cheese helps stabilize the whipped cream and it should stay fluffy for a couple days or more. The cream cheese also prevents the cream from splattering all over the place while beating it.

Makes about 2 cups
Do not freeze

I finished reading the library book Prey by Linda Howard. Romance - ok. This was disappointing to me, because I usually love her books, this one was not on a level with many of her others. I own all her others, but don't think I will buy this one when it comes out in paperback.

2 Responses to “low-carb pumpkin pie and cream cheese whipped cream”

  1. rob62521 Says:

    Sounds good and I like the lower carb count!

    Happy Thanksgiving!

  2. patientsaver Says:

    This is also a delicious alternative to traditonal pie crust.

    TAHINI PIE CRUST

    1-1/2 cups ground walnuts
    1-1/2 T. maple syrup
    2 T. tahini
    1-1/2 t. water

    Press 1/2 the mixture into pan. If unbaked filling is used, bake the shell 300 degrees 20-30 min.

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