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Pumpkin Pie

Pumpkin Pie

Low Carb PUMPKIN PIE BATTLE – The BEST Keto Pumpkin Pie Recipe! – Lowcarb Thanksgiving Recipe



Join us for a Low Carb Pumpkin Pie Battle! We test two of the most popular low carb and keto pumpkin pie recipes to find out who’s got the best lowcarb pumpkin pie recipe online! These should be a great low carb Thanksgiving recipe. Let’s get started!

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RECIPES WE TESTED

Low Carb Sugar-Free Pumpkin Pie
Sugar-Free Mom

Low Carb Pumpkin Pie Recipe – Gluten Free
Low Carb Yum

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PRODUCT LINKS

Sukrin Gold Sweetener:

Wilton Stackable Cooling Racks:

Pyrex Scalloped Pie Plate:

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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

Hyperfun Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

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Pumpkin Pie

PERFECT VEGAN PUMPKIN PIE | with a grain-free almond flour crust



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VEGAN MEAL PLAN:
PUMPKIN PIE RECIPE:

In today’s video, we’re making an amazing vegan pumpkin pie with a grain-free almond flour pie crust. This recipe is super simple to make and will be perfect for your Thanksgiving table! All you need is a food processor and a few simple ingredients!

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✧ RECIPE ✧

➤ INGREDIENTS
Almond Flour:
Vegan Butter:
Pumpkin Puree:
Maple Syrup:
Arrowroot Powder:
Pumpkin Pie Spice:
Pie Dish:
Food Processor:

✧ MORE THANKSGIVING RECIPES ✧
Vegan Shepherd’s Pie:

Roasted Brussels Sprout + Quinoa Salad:

Easy Quinoa Stuffing:

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Disclaimer: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!

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Pumpkin Pie

Pumpkin Pie – You Suck at Cooking (episode 68)



Pumpkins are good for literally 2 things; making pumpkin pies, and throwing them off bridges.
Well I’m all all out of bridges.

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Snapchat: @yousuckatcookin

To make the pie:
Buy a pie crust. Nobody has time for that and they’re like a buck or two
Take a 13.5oz/398ml can of pure pumpkin. Not “pumpkin pie filling.” Don’t be an animal
But that in a bowl. It’s gonna be thick. Be prepared for that
Add two eggs
Add 3/4 cup of sugar
Add 1/2 teaspoon of salt
2 1/4 teaspoons of pumpkin pie spice
(or if you’re a real hot shot, use 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp cloves)
Wangjangle that together until it’s smooth.
Slowly add in 1 1/2 cups of 10% cream
Doubt yourself because something this liquidy could never be a pie.
Put it the undo on 425undo for 15 minutes.
Reduce it to 350.
Now here’s where you’re gonna have to make a judgment call. Bake for 30 minutes but test the wobble. The wobble tells you everything. When the wobble is gone, the pie is ready. A deep dish crust could take an hour. There’s quite a range you can cook it in where it will still turn out great.
Take it out and leave it for at least an hour, and admire the process of turning a liquid into a solid.
Whip cream that son of a bitch into tomorrow.

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Pumpkin Pie

EASY Low Carb Pumpkin Pie! | Perfect for thanksgiving | Keto Pumpkin Pie | Crustless Pumpkin Pie



EASY Low Carb Pumpkin Pie
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►Music by Joakim Karud

See converted INGREDIENTS list (grams, oz etc.) and MACROS at the end of this description.

Nobody likes celebrating holidays like thanksgiving and not being able to eat all the delicious food being served up. Well, I have the solution for your thanksgiving problems! Introducing the oh so easy Low Carb Pumpkin Pie!

Why not offer to make the pumpkin pie for everyone and make this keto pumpkin pie and give it to everyone – I promise they will love it! So this lchf pumpkin pie is a crustless pumpkin pie – don’t worry, it will taste just as good and it takes so little time to make. This low carb pumpkin pie is as easy as putting all the ingredients in a food processor, pouring it into an oven proof dish, baking and serving! Yes, it is that easy to be eating a keto pumpkin pie!

While pumpkin pies are traditionally served up during thanksgiving dinners or for your thanksgiving desert, don’t let that stop you making this easy low carb pumpkin pie at any time of the year!

Traditionally pumpkin pies are not that sweet, so with this keto pumpkin pie recipe, you can easily adjust the amount of sweetener you use. The 3.4 cup of xylitol I used is fairly sweet (compared to normal pumpkin pie), so if you like it less sweet, then just decrease the amount of sweetener in your low carb pumpkin pie.

If you haven’t already seen it, check out my low carb creamy Brussel sprout and bacon side which is also perfect for your thanksgiving lunch or dinner! It is also just as quick and easy! You can take a look at that video here:

Let me know in the comments how you enjoyed this low carb pumpkin pie. You know I love hearing from you! Or, if you have any questions about this keto pumpkin pie or any of my other low carb recipes / keto recipe / lchf recipe / banting recipe, I’d be happy to answer anything you ask. Simply leave a question in the comments section of that video.
Thanks for watching the Keto King (a.k.a the Banting Boss). Subscribe to the Keto King channel for more excellent keto recipes / low carb recipes just like this one. And of course, keep it keto!

Ingredients:
2 cups Pumpkin Puree (475g/15oz)
1 cup Greek Yoghurt (275g/9.7oz)
1 cup Cream Cheese (225g/8oz)
4 Tablespoons Coconut Flour (30g/1oz)
2/3 – 3/4 cup of Xylitol (or sweetener of your choice) (150g/5.3oz -172g/6oz)
5 Eggs
1 teaspoon Vanilla Extract (5ml/0.17oz)
1 teaspoon Pumpkin Spice (5g/0.18oz)
Pinch of Salt

Macros per entire Low Carb Pumpkin Pie:
Calories: 1514 cal
Fat:59g
Net Carbs: 46g (249g total carbs – 172g sugar alcohols – 31g fiber)
Protein: 79g

Macros per piece of low carb pumpkin (assuming 10 servings):
Calories: 151 cal
Fat:6g
Net Carbs:4.6g (24.9 total carbs – 17.2g sugar alcohols – 3.1g)
Protein: 8g

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Pumpkin Pie

Healthy PUMPKIN PIE Squares | EASY Thanksgiving Recipes



Rich, smooth and perfectly spiced healthy Pumpkin Pie Squares with a crisp chewy almond and coconut gluten free crust.
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Pumpkin Pie

Pumpkin Chiffon Pie – by Paula Deen



At this time of year it’s pumpkin everything…especially pumpkin chiffon pie

Ingredients
1 (9 inch) deep-dish pie crust
32 jumbo marshmallows
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 (12 oz) container whipped topping
ground cinnamon, for garnish

Preparation
1. Bake the pie crust according to the package directions and allow it to cool.

2. In the top of a double boiler over low heat, combine the marshmallows and the pumpkin puree. Stir constantly, with a heatproof spatula, until the marshmallows are melted. Take the pan off the heat and stir in the spice and salt.

3. When the mixture is completely cool, stir in half of the whipped topping. Pour the filling into the prepared pie crust. Top with the remaining whipped topping and garnish with cinnamon.

4. Serve and enjoy!

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Pumpkin Pie

Beth’s Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH



SUBSCRIBE for more great recipes!
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BETH’S PUMPKIN PIE WITH TOASTED MARSHMALLOW TOPPING
Serves 8

INGREDIENTS:

For Crust:
1 ¼ cups (150g) flour
3 tbsp (31 g) powdered sugar
½ tsp (2.5 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk and egg white separated
2 tbsp (30 ml) ice water

Filling:
15 ounce can (422 g) pure pumpkin puree
1 ¼ tsp (6.25ml) pumpkin pie spice
½ tsp (2.5 ml) salt
2 eggs
14 ounce can (396 g) sweetened condensed milk

Marshmallow Topping:
2 egg whites
1 cup (240 ml) of light corn syrup
pinch of salt
½ tsp (2.5 ml) vanilla
¼ tsp (1.25 ml) cream of tartar
2 tbsp (25 g) sugar

METHOD:
In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.

In a small bowl whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. (reserve egg white)

Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.

Preheat heat oven to 450F (232C)

Once dough is chilled, roll out to 1/8” thickness and fit into a pie tin. Trim edges of dough around rim and then fold up to create a double crust.

Press crust together to form an even level around the rim. Then use the Pastry Wheel Decorator to run over the pie crust to form a decorative edge. Then place the pie shell in the freezer to set up while you prep the filling.

In a large bowl combine the pumpkin puree, pumpkin pie spice and salt. Whisk until smooth. Then add the eggs and sweetened condensed milk.

Remove pie from freezer and place on a baking sheet. Pour filling into shell. Lightly brush pie crust with the egg white to seal crust and ultimately form a golden, shinny crust.

Bake at 450F (232C) for 15 mins. Then reduce temperature to 350F and bake for another 35-40 mins until pie is set. Place a pie shield, or strip of aluminum foil, around the crust to prevent over browning.

Allow pie to cool completely and then make the marshmallow topping.

Place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.

Transfer marshmallow to a pastry bag fitted with a round tip. Pipe out decorative mounds or swirls in the center of the pie.

If you are not serving right away, the pie can be refrigerated, uncovered, until ready to serve. Then proceed with last step of broiling.

Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.

BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away! Enjoy! xx

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!

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Pumpkin Pie

Paula’s Gooey Pumpkin Butter Cake



In this episode of Blast from the Past, Paula is joined by Ana Gasteyer from Saturday Night Live. Ana does a quick Martha Stewart impression and then she and Paula make gooey pumpkin butter cake (

Ingredients
1 package yellow cake mix
4 eggs, 1 for cake, 3 for filling
2 sticks butter, melted, 1 for cake, 1 for filling
1 (15 oz) can pumpkin puree
1 (8 oz) package cream cheese, softened
2 teaspoons vanilla
1 (16 oz) box powdered sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

Preparation

1. Preheat oven to 350º. Grease a 13 by 9 baking dish or use individual spring form pans.

2. In medium bowl, add the yellow cake mix, 1 egg and 1 stick melted butter and mix to combine. Pat the mixture into prepared baking dish.

3. In a large bowl, add the pumpkin puree and cream cheese, and using an electric hand mixer, beat until smooth. Add the 3 eggs, 1 stick melted butter and vanilla beat until combined. Add the powdered sugar, cinnamon and nutmeg, mix well.

4. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

5. Serve with fresh whipped cream and enjoy!

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