Friday, November 22, 2013

Pumpkin Pie w/ Cinnamon Almond or Hazelnut Crust -- Low Carb & Sugar Free

When I made pumpkin pie last year, I used a Cinnamon Hazelnut Crust, but if you prefer a more traditional type pie crust, you simply use all almond flour and make a Cinnamon Almond Crust instead. For the pie filling, I use the recipe on the can of Libby's pure pumpkin puree as my general guide and then make a few simple modifications. One of them is substituting 3/4 cup of Swerve (instead of 3/4 cup of sugar in the original recipe). I also reduce the amount of milk/liquid to 8 ounces (instead of the 12 ounces evaporated milk in the original recipe). You can use 8 ounces of whatever type milk product you prefer (cream, half-and-half, canned coconut milk or almond milk) or a combination like I did last year. By reducing the volume of milk, it helps keep the pie thick and rich and not too liquidy and also reduces the carbs a bit. When using nut flour based crusts (either hazelnut or almond flour), it is best to keep the temperature a bit lower since pies take a bit longer to bake than many other baked products. Nut flours are more susceptible to burning, which you want to avoid. A hazelnut crust will produce a darker and stronger tasting crust; an almond flour crust will produce a more traditional flour-type crust that most people are use to. If you prefer, you can also omit the crust altogether and make individual crustless pumpkin pies and just mix and bake according to the instructions. I have made them both with and without crust. I actually prefer pumpkin pie without crust, especially after a big holiday meal...but it's delicious either way. The crustless version is also nice and quick to put together. Below are a couple of pictures of my pumpkin pies from last year (one with a cinnamon hazelnut crust and a crustless version). I've made a few minor updates to the recipe posted below and am reducing the baking temperature a bit to better ensure the pies won't burn. Enjoy!

With Cinnamon Hazelnut Crust

Crustless pumpkin pie

Pumpkin Pie w/ Cinnamon Almond or Hazelnut Crust or Crustless Pumpkin Pies

Ingredients:

For the Crust:
2-1/2 cups blanched almond flour (or substitute 1-1/4 cups hazelnut meal and 1-1/4 cups almond flour)
1/4 cup Swerve Sweetener (or sweetener equivalent to 1/4 cup sugar)
4 tablespoons cold butter, diced into small cubes
1 egg
3/4 teaspoon cinnamon

For the Filling:
1 15-ounce can 100% pure pumpkin puree
3/4 cup Swerve Sweetener (or sweetener equivalent to 3/4 cup sugar)
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 cup cream (or substitute half-and-half, coconut milk or almond milk)

Directions:

Preheat oven to 325 degrees F.  Place all crust ingredients in a medium bowl.  Cut butter and egg into flour, cinnamon and sweetener with a pastry/dough cutter until mixture resembles small pebbles and the flour is thoroughly moistened. Press crust mixture into a 9 or 10" pie dish or 2 smaller 6" pie dishes or tart pans.  Bake for approximately 8 to 10 minutes; remove from oven and set aside.

Increase oven temperature to 375 degrees F.  In a medium bowl, mix all filling ingredients well until smooth and well blended.  Pour filling into pie dish or pan. Bake at 375 degrees for 15 minutes; reduce heat to 350 degrees and bake an additional 15 minutes; reduce heat one more time to 325 degrees and bake an additional 20 to 30 minutes, or until knife inserted near center comes out clean. Cool approximately 2 hours; serve at room temperature after 2 hours or refrigerate. Serve topped with whipped cream or vanilla ice cream, if desired.

***Note:  To make individual crustless pumpkin pies, pour filling into small greased custard cups or ramekins and follow the baking instructions above.  

     

19 comments:

Patricia said...

mmmmmmmmmmmmmmmm I can taste it from here!!! Great idea and recipe. Thanks!

Gourmet Girl Cooks said...

LOL...Thanks, Patricia! :-)

SLB said...

My crustless pie is in the oven now. Can't wait to try it. I used fresh pumpkin that I cooked recently so I'm anxious to see how it turns out.

Loretta M said...

Hi GG,

If I were to use a no-bake filling for your crust. How long would I cook it and at what temperature? Thank you and I hope you have a wonderful Thanksgiving.

Loretta

Gourmet Girl Cooks said...

Hi Loretta -- When I made it last year, I made it in individual ramekins -- I baked it about the same temp and time as the one in the crust -- I would grease your pie dish well and start it at 375 for the first 15 mins -- reduce to 350 for another 15 mins and then turn it down to 325 for 20 to 30 more mins (check for the jiggle -- and before removing insert a knife near the center. It may take less time if you are baking in smaller ramekins -- just check it after a total of 30-35 mins to make sure it doesn't get done sooner. I hope you have a wonderful Thanksgiving, too! I am going to make the family a larger pie with graham cracker crust (they don't eat wheat-free as a general rule). I am making going to make the crustless version for me -- in smaller ramekins or pie dishes -- I will time it, but it still may be different by a little bit depending on what type/size dish you bake it in :-)

Gourmet Girl Cooks said...

Hi SLB -- I've never used fresh pumpkin -- I'm anxious to hear how it turns out...did you make a regular sized pie or smaller individual ones? I'm going to make individual crustless pumpkin pies tomorrow. :-)

Lesley F said...

I made a 9" pumpkin with your recipe using Truvia baking blend (I can't get Swerve where I live) and coconut milk. I'e made it for Thanksgiving and Christmas and both times it got rave reviews. Thanks so much for this recipe. It's a keeper.

Gourmet Girl Cooks said...

Thanks, Lesley...so glad you like it. Thanks for letting me know! :-)

Janet said...

Hello, I would like to make this pie, just wondering if the cream that is listed is the same as whipping cream?

Gourmet Girl Cooks said...

Hi Janet,

Yes, it is referred to commonly as "heavy cream" or "whipping cream". It takes the place of canned condensed milk. I don't usually say whipping cream because I'm afraid someone might mistake it for "whipped cream" instead. :-)

Sabine said...

Hi Gourmet Girl,

Yesterday, I test drove this one before its premiere on Thanksgiving and it turned out amazing. I brought some to work today because my office mates are my test eating guinea pigs. Suffice to say, it passed with flying colors. I am looking forward to making it again for Thanksgiving :)

Sabine

Gourmet Girl Cooks said...

Hi Sabine,

I'm so glad it turned out nicely for you and that you and your office mates enjoyed it. It's always a good idea to test a new recipe out before a big holiday or special occasion. I've made that mistake (not testing beforehand) too many times in the past. Happy you liked it enough to put on your Thanksgiving table! :-)

SLB said...

Hi! I was just reviewing your recipe again and saw that I never responded to your question from 2 years ago. Sorry! I have made your crustless pie several times with my fresh pumpkin and it is delicious. Using the fresh pumpkin gives the pie a little lighter texture than when using canned. I like both but fresh is my favorite. Cooking the little sugar pumpkins is so easy and it is so delicious. Try it!

Gourmet Girl Cooks said...

Hi SLB,

Thanks! I will give it a try (fresh pumpkin). I actually have 2 sugar pumpkins. How do you prepare them...cut up and roasted in the oven? Also, so you puree in a food processor? Since you've done it successfully, just wondered if you had any tips. :-)

Emily Allen said...

Can you make a 9" without crust? Or just individuals with those baking methods?

Gourmet Girl Cooks said...

Hi Emily,

Yes you can make a crustless 9-inch. You will simply need to adjust the baking time.

Thanks!

Cari said...

Darn! Mine is burnt pretty badly! I'm sure the filling will be delicious, though. :) I followed the directions with temps and time. Maybe I need an oven thermometer to make sure it's not off.

Gourmet Girl Cooks said...

Sorry about that Cari. Nut flours definitely burn more easily so you might want to double check to be sure. This year I made them crustless.

Cari said...

Oh, no sorry necessary. I expected it might burn. HOWEVER, it ended up only being the top edge that burned. The rest was perfect, and it was delicious! Thank you!