This is my favorite traditional pumpkin pie filling recipe. I have been baking this recipe of my mother’s for many years now. It is very light and fluffy as the egg whites are whipped separately. Of course, those still on Induction will need to bake and serve this crustless. Those that are already to the OWL Phase 2 level of Atkins can pour this filling into an uncooked low-carb pie crust of your choice and then bake. Mine are shown on my “Flour” Pie Crust. With that crust recipe, each pie (minus topping) contains 9 net carbs. It looks a little dark because I was out of golden flax meal and had to use my 50:50 mixed flax meal. I usually use canned pumpkin for this but tried it with fresh today and it was delicious, although a tad milder in flavor I think. This recipe is suitable for Induction if made crustless. All other phases of Atkins and Keto diets can enjoy these small pies.
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1/2 c. granular Splenda (or equivalent sweetener of your choice)
1 T. erythritol (or pinch stevia extract)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger (optional)
1/8 tsp. salt
1 c. canned or fresh baked pumpkin flesh (NOT pumpkin pie filling!)
1/2 c. heavy cream
3 large eggs, separated per directions below
DIRECTIONS: Break and beat one whole egg in a medium mixing bowl. Take out another medium mixing bowl. Separate the two remaining eggs, putting the yolks into your first bowl with the whole beaten egg. Put the whites in a clean, dry, separate bowl.
In the bowl with the 1 whole egg and 2 yolks, add all other pie ingredients. Beat will with a stick blender or hand mixer until smooth, especially if using fresh pumpkin, as it can be lumpy. Slowly stir in the cream and blend until smooth.
Beat the 2 egg whites to “stiff peak” stage using an electric mixer. With a rubber spatula, fold the beaten whites into the pumpkin mixture. When all is incorporated well, pour the mixture into 4 mini pie crusts. For the crustless version, pour into a buttered baking dish. For the large pie version, pour into an uncooked, prepared 9″-10″ low-carb pie crust positioned in your pie plate.
IMPORTANT: For the large pie version, if you use an 8″ pie plate, this amount of filling will likely overflow during baking. If that’s the only size pie plate you have, only fill the prepared crust 3/4 full. Put remaining filling into a buttered small dish to bake separately for the kids, who often don’t like crust anyway.
Bake at 350º for 40-45 minutes. Filling will puff way up during cooking and then fall level when removed from the oven and cooled. When totally cooled, Serve with a dollop of whipped cream sweetened with the sweetener of your choice.
NUTRITIONAL INFORMATION: Makes 4 servings, each contains: (Does NOT include topping or crust)
15 g. fat
9.52 g. carbs, 2.2 g. fiber, 7.5 g NET CARBS
6.06 g. protein
72 mg. sodium