Low Carb Pumpkin Pie without Crust

 

Delicious, crustless pumpkin pie, no sugar added!

For many years now, I have made my pumkin pies from scratch. I mean, really from scratch. From raw pumpkin. The taste is so much better. If you can get them, the best to use is Hubbard squash. Otherwise any squash with a nice orange colored flesh will work. (Don't try to use Halloween pumpkins, which are not true pumpkins but gourds, and not fit for humans to eat.)

Remove the seeds, cut squash into large pieces, cut away the peel with a sharp knife, and then cut flesh into smaller pieces (about 2 inches thick). Boil in water for 20 to 30 minutes, until tender.

Drain off most of the water, then mash by hand. Place it back into the pot you used to cook it in, and let it simmer on low heat for another 20 to 30 minutes. Keep covered so it doesn't splash all over the stove, but stir frequently and add a tiny bit of water if it gets too dry.

When you are ready to use the pumpkin, place in a heat safe blender and blend until smooth. Place in a strainer over a bowl that is tall and narrow enough that the strainer doesn't touch the bottom. This way the pumpkin puree isn't sitting in its own water as it's draining. Let it drain for at least 30 minutes. Pumpkin puree should be nice and thick, with hardly any water left in it.

At this point you can store in the fridge in an airtight container, or freeze it until you are ready to use. After refrigeration and/or freezing and thawing, you will probably need to drain it again.

Save any water that you've drained off, to use in soups and sauces. No use throwing away precious vitamins and minerals!

Crustless Keto Pumpkin Pie

• 1 teaspoon butter (for the pie pan)
• 3 large eggs
• 2 cups pumpkin puree
• 1/2 cup sweetener of your choice (I used granulated erythritol)
• 1 tablespoon pumpkin pie spice (or mix of cinnamon, ginger & nutmeg)
• 1 tablespoon vanilla extract
• 1 cup heavy cream

Preheat oven to 350F (180C). Butter an 8 or 9 inch pie plate (I prefer glass or silicone.)

In large bowl lightly beat eggs. Add remaining ingredients and beat until smooth and frothy. Pour into prepared pie dish.

Bake for 40 to 45 minutes, until center is completely set and toothpick comes out clean. Moist is OK, but there should be no batter.

Cool for 2 hours at room temperature, then 2 more hours in refrigerator (covered with plastic wrap) before you try to slice it. Carefully loosen the edges with a knife before attempting to remove from the pie plate.

Top with whipped cream, chopped pecans and chopped keto toffee bar.

You can also use this recipe in an almond flour pie crust, if you prefer a crusted version.

Books about low carb diets and recipes to help you stay on track.