Atkins diet blog

I THINK YOU COULD USE THE NUT OF YOUR CHOICE FOR THE CRUST.
FROM LOW CARB LUXURY
Holiday Pumpkin Pie
Ingredients for Pie Shell:
1/2 Cup almond flour
1/4 Cup macadamia nut flour
1/4 Cup pecan meal
1/4 Cup Splenda® or Sweet-N-Low®
1 Pkt Sweet-N-Low® or Cyclamate (mixing sweeteners gives a sweeter,
synergistic effect!)
4 Tbsp butter - melted
Ingredients for Pumpkin Filling:
1 can Pumpkin (not “Pie Filling” - it has sugar!)
1/2 Cup Splenda®
1 Tbsp Brown Sugar Twin®
2 Eggs - beaten slightly
3/4 Cup Heavy Cream
1 tsp Vanilla Extract (Use high quality unsweetened!)
1/2 tsp. salt
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/8 tsp Ginger
1/2 tsp Cardamom or Allspice (optional)
Prepare pie shell: Melt butter in a small bowl. Add ground nuts and
sweetener. Mix well.Press firmly into bottom and up sides of 8 or 9 inch pie
plate and refrigerate until firm.
Preheat oven to 350°F. In large bowl, mix all filling ingredients in the
order given. Use your own judgement about spices - some like a more
cinnamon-y mix and others like less. This is your call, but amounts listed
result in a rich, aromatic “classic” mix. You can also adjust sweetness to
your own taste (if you’re using the Canadian cyclamate based Brown Sugar
Twin you’ll get better, sweeter results than from the American sacharine
based version.) Pour mixture into prepared pie shell and place in preheated
oven until center tests done (about 45-55 minutes - ovens vary.) Allow to
cool completely before serving.
This pie must be kept refrigerated (no sugar to act as a preservative), but
this pie is amazingly delicious!! Top with artificially sweetened real
whipped cream if you like (I do!) This pie is at its best the 2nd day!
Makes 8 servings. 8 carbs per serving (allowing for fiber.)
FROM ATKINS.COM
Pumpkin Pie with Pecan Crust
Ground pecans, mixed with two kinds of flour, create a tender and flavorful
piecrust. This pie tastes like the real thingwith just a fraction of the
carbs. Be sure to leave enough time for chilling, which facilitates cutting
and serving.
2/3 cup soy flour
1/2 cup pecans, finely ground
1/3 cup whole-grain pastry flour
1/4 cup sugar substitute
6 tablespoons chilled butter, cut into 12 pieces
2 tablespoons ice water
1 can (15 ounces) pureed pumpkin
3/4 cup sugar substitute
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1 1/4 cups heavy cream
1. Heat oven to 425°F. In a large bowl whisk together soy flour, pecans,
pastry flour and sugar substitue. Cut in butter with a pastry blender or two
knives until butter pieces are about the size of peas. Add the ice water;
stir to combine.
2. Transfer crust mixture to a 9″ pie plate. Press along bottom and sides of
pie plate to form a crust. Place in freezer to harden, about 15 minutes.
3. Cover crust with aluminum foil and bake 15 minutes; remove from oven and
take off foil. Reduce oven to 375°F.
4. In a bowl, whisk pumpkin, sugar substitute, cinnamon, ginger, cloves, and
salt to combine. Mix in eggs, one at a time. Add heavy cream and mix well.
5. Pour filling into partially baked piecrust. Cover crust edge with
aluminum foil. Bake 40 minutes, or until filling is set but still a little
jiggly in the middle. Cook on a wire rack.
Carbohydrates: 16 grams
Net Carbs: 12.5 grams
Fiber: 3.5 grams
Protein: 7 grams
Fat: 31 grams
Calories: 354
Linda

This entry was posted on Tuesday, March 30th, 2004 at 6:38 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.