Crustless Low Carb Pumpkin Pie Low Carb, So Simple For a very long time Ive fancied some low carb pumpkin pie. Something comforting, rich and custardy, garnished with a dollop of whipped cream to perfect the palatability. After numerous experiments I finally managed to create a recipe with which Im completely satisfied. I hope you find this sugar free pie as sweet and enjoyable as I do Tips for making the crustless low carb pumpkin pie. If you use home roasted pumpkin, make sure that you have strained and pureed it extremely well so that it has the same consistency as canned pumpkin. One note about pie pans. I recommend 1. 0 inch 2. Just remember that the pie is thicker in smaller pan and requires longer time to bake. All in all, glass and ceramic pans work best. If you choose a smaller pan anyway, the pie might develop some cracks on top. When the pie cools down, the cracks dont look that prominent. You can prevent the cracking by placing a heatproof dish with water in the oven while baking the pie, just like when you bake a cheesecake. Oh yes, and please try to contain yourself with the ready pie let it cool properly, preferably in the fridge overnight. This pie is just so much better on the next day. Otherwise no worries, this rich and custardy, crustless pumpkin pie couldnt be easier to make Lets take a look First, grease a pie pan or other round 1. How To Tell When A Pumpkin Pie Is Done' title='How To Tell When A Pumpkin Pie Is Done' />I love to use this ages old glass baking dish which I secretly have taken from my moms kitchen cupboard. Actually, she knows that but hasnt said a thing, so I expect it wasnt too bad of a crime. When I was kid, she always baked all the birthday cakes in this baking dish. Set the greased pie pan or whatever baking dish you are using aside. Then just take all ingredients and place them in a large bowl. Mix until well mixed. Personally I prefer electric mixer because its so quick, but nothing prevents from using a wire whisk and some manual labor. You dont have to beat the ingredients vigorously, just that the mixture is smooth without a single lump. Pour the smooth pumpkin pie mixture into the greased pie pan. Thats it Just put the filled pie pan in the oven for an hour or so. When 4. 5 minutes have passed, start checking the pie every now and then. You know that the pie is done when the center of the pie is higher than the edges. You can also test the doneness with a toothpick inserted in the center of the pie if it comes out clean, the pie is ready. My numerous low carb pumpkin pie experiments. What could be better time of the year to develop a pumpkin pie recipe than late fallYou can easily make the best pumpkin pie youve ever had, from scratch, from a Real Pumpkin, Not a can of gray glop, with these fully illustrated, complete, simple. Pumpkin Pie Bites. Ive been in a minimood lately when it comes to baking and these bitesized pies met my big craving. They are really, really easy. Paleo Pumpkin Pie is a quick and easy recipe. The filling is made with only 6 ingredients canned pumpkin, eggs, coconut milk, honey, cinnamon and nutmeg. The pantries are packed with solid pack pumpkin or home roasted pumpkin. Moreover, Thanksgiving is just around the corner. Even we are not celebrating Thanksgiving here in Finland, most of my readers are from US, so I hope you also find this recipe useful. So, initially I was desperately fancying some pumpkin pie. There is no way I would get low carb pumpkin pie here in Finland, so I had to make one myself and first of all, develop my own recipe. I believe there are fantastic recipes for low carb pumpkin pies out there, but I wanted to feed my need to do some R D yes, Im a researcher by nature by developing my own recipe from scratch. I did some experiments in the fall last year. This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBYS Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. A Thanksgiving dessert table is never complete without the pumpkin pie. To lighten this up, I use less sugar and a thinner crust, but you cant tellHowever, I wasnt quite satisfied with those. I used some high carb recipes as reference to get some ideas for my own creations. I dont even remember which ones I checked, I just was surfing and jotting down ideas. The biggest problem was that most of the pumpkin pie recipes used condensed milk which is sweet and high in carbs. There were a couple of recipes which used milk or a combination of milk and heavy cream. I think this was one and this the other. Well, this was also an English recipe using regular milk instead of condensed milk. This fall I dug up my notes on the pumpkin pie experiments. After some serious pondering I was ready to make my first experiment this year. I used 2 cups 4. I just combined everything in a bowl and mixed well with an electric mixer. Pumpkin pie is a sweet dessert pie with a spiced, pumpkinbased custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is often eaten during the. I poured the mixture into a greased glass baking dish. Trifle more. I baked the pie in the preheated oven at 3. F 1. 75 C for an hour. Naturally, after removing the pie from the oven, I should have waited until the pie had cooled down. But, I just couldnt resist the temptation and excitedly I cut a small slice to check how the pie had turned out. I was disappointed how tasteless the pie was. Furthermore, the texture was mushy. The color of the surface turned white after the pie had cooled down. I wondered if I should have baked the pie for longer time. Or, maybe I simply had too much liquid compared to the amount of eggs My conclusion was, that since I used home roasted pumpkin, I should have strained it better. Now it was simply too runny and watery. Moreover, milk wasnt the best option for liquid, it gave the pie too bland and thin mouthfeel. I simply was missing richer mouthfeel and more custardy texture. How To Tell When A Pumpkin Pie Is Done' title='How To Tell When A Pumpkin Pie Is Done' />I wondered whether half and half or even heavy cream would have worked better than milk. I decided to try half and half. This time, I used organic solid pack pumpkin instead of home made pumpkin puree. I added 1 1. 5 ounce can 4. In truth, since I didnt have any half and half and the grocery store was already closed, I decided to make half and half substitution from milk and butter. For example here are great instructions how to substitute half and half. The resulting pie was too spicy and too sweet. Again, I cut a slice when the pie was still quite hot. I know, in general Im a very impatient person. I noticed that there was fluid on the bottom of the baking dish. Not good. Later, when the pie had cooled completely, it had absorbed all the fluid. Phew. I tried a simple pecan crust with my next experiment. I crushed some pecans and combined them with melted butter and some erythritol crystals. I pressed the crust into the greased pie pan. I prebaked the crust for 1. I still used half and half in the pumpkin pie mixture, but I reduced the amount of erythritol back to 23 cup 1. First of all, the crust got too dark. It looked almost burned. Moreover, the texture was too rough, the crushed pecans simply were too coarsely crushed. I had to process them finer in a food processor. Otherwise the pie was pretty okay. I just wasnt completely satisfied. Maybe I simply try heavy creamAt least its rich and it shouldnt give any watery touch to the pie. I still made another crust experiment where I used more pecans and less butter than in my first crust experiment. I didnt prebake the crust, hoping it wont turn that dark. For the pie itself, I used heavy cream instead of half and half. All the other ingredients and amounts were the same than in the experiment before. I still wasnt happy with the crust. Even the texture was finer, it was still too coarse. Even I thought pecans go well with pumpkin, I simply preferred the pie without crust. Somehow I didnt want anything hard textured ruin the smooth and velvety mouthfeel of the custard like pumpkin filling. I still made some experiments with half and half and some with heavy cream. I also tried different pan sizes. The pie was okay when prepared in deep 9 inch 2. The smaller the pan, the thicker the filling, the longer the baking time, the darker the surface, the more cracked the pie and the mushier the filling. Doesnt sound tempting, eh However, with a bit larger pie pan my moms 1. Yes, and both half and half and heavy cream work, but since I prefer healthy fats and richer flavors I use organic, heavy cream from grass fed cows. Crustless Low Carb Pumpkin Pie. Preheat oven to 3. F 1. 75 C. Grease a 1. Set aside. Place all ingredients in a large bowl. Mix until the mixture is smooth and without a single lump. Pour the mixture in the greased pie pan. Bake for 1 hour, or until the center of the pie appears slightly higher than the edges. Remove from oven and let cool completely. Refrigerate overnight and serve on the next day with whipped cream.