Butch Femme Planet - View Single Post - High Protein/Lo Carbers...Recipes and info

Jesse · 11-18-2010, 12:38 AM

Lo Carb Pumpkin Pie

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Ingredients:

1 15 oz can pumpkin
2 eggs
2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust)
1/3 cup cream
1 C sugar equivalent from artificial sweetener
1 teaspoon dark molasses (optional)
2 teaspoon cinnamon
1 scant teaspoon nutmeg
1/4 teaspoon ground ginger
Pinch cloves
1/4 t salt

Preparation:
As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.

1) Preheat oven to 425 F. (important)

2) Dump all the ingredients into a food processor or blender and whirl to blend.

3) Pour into the crust.

4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done.

5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener).

Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.

With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber.

11-18-2010, 12:38 AM	#27
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,793 Times in 3,939 Posts Rep Power: 21474855	Have not tried this yet... Lo Carb Pumpkin Pie Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 60 minutes Ingredients: 1 15 oz can pumpkin 2 eggs 2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust) 1/3 cup cream 1 C sugar equivalent from artificial sweetener 1 teaspoon dark molasses (optional) 2 teaspoon cinnamon 1 scant teaspoon nutmeg 1/4 teaspoon ground ginger Pinch cloves 1/4 t salt Preparation: As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste. 1) Preheat oven to 425 F. (important) 2) Dump all the ingredients into a food processor or blender and whirl to blend. 3) Pour into the crust. 4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done. 5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories. With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”