|With Cinnamon Hazelnut Crust|
|Crustless pumpkin pie|
Pumpkin Pie w/ Cinnamon Almond or Hazelnut Crust or Crustless Pumpkin Pies
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
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)
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.
mmmmmmmmmmmmmmmm I can taste it from here!!! Great idea and recipe. Thanks!
LOL...Thanks, Patricia! :-)
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.
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.
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 :-)
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. :-)
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.
Thanks, Lesley...so glad you like it. Thanks for letting me know! :-)
Hello, I would like to make this pie, just wondering if the cream that is listed is the same as whipping cream?
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. :-)
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 :)
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! :-)
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!
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. :-)
Can you make a 9" without crust? Or just individuals with those baking methods?
Yes you can make a crustless 9-inch. You will simply need to adjust the baking time.
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.
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.
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!
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