KETO and Regular Pumpkin Pie

Regular Pumpkin Pie (For Non-Diabetics. To make it Diabetic see KETO recipes below):

Pumpkin Pie Puree:

Inspired By:

https://thecookful.com/prepare-your-own-pumpkin-for-pie/

And:

https://www.thepioneerwoman.com/food-cooking/recipes/a11184/make-your-own-pumpkin-puree/

1. Cook (or bake) your pumpkin as you normally would. Then Puree your cooked pumpkin.

Pumpkin Puree:

1. Place Pumpkin in Food Processor

2. Have a small bowl of water handy

3. Have a Tablespoon ready

4. Spoon a Tablespoon of water into pumpkin while processing.

***Note: If Pumpkin becomes to watery, take a strainer over a bowl and mush down the pumpkin to get rid of the excess moisture. Also, you cand reserve the pumpkin water as I have and use it for other recipes like soups, rice, boiling low-carb pasta, making sauces or smoothies. It's very good and has a lot of nutritional benefits for Diabetics. (See Internet for the Benefits)

For the Pie Filling (My Recipe Creation):

1/2 tsp each of: ginger, pepper, cinnamon, nutmeg, cloves
1/8 tsp of Allspice, Cardamom,
1 tsp of Sea Salt
1 tsp of Vanilla extract
1/2 tsp of Butter Extract
1/2 cup of unsalted butter softened (that's 8 TBSP of butter)
3 eggs (room temperature)
1 3/4 cup of condensed milk (recipe under this recipe)
2 cups of Pumpkin Puree (See Video for Step-by-Step Instructions)
1/2 cup of brown sugar (you can add more to your liking)
1/2 cup of regular sugar (you can add more to your liking)
1 TBSP Cornstarch

1. First make the condensed milk.

2. Grab a large mixing bowl and once the condensed milk has cooled down after simmering pour it into the large mixing bowl.

3. Next, add the ginger, pepper, cinnamon, nutmeg, cloves, allspice, and cardamom (but not the salt) to a pan or a pot and "dry" cook for a few minutes over medium-high heat to bring out the flavors.

4. Allow the spices to cool and then add it to your mixing bowl with the condensed milk.

5. Add the salt to your mixing bowl.

6. Add your pumpkin and then your extracts

7. Add your butter

8. Add your eggs

9. Add both the brown and white sugar and mix to combine

10. Then sprinkle cornstarch into your pie filling stir, and

10. Next, prepare the crust for your pie

For the Condensed Milk:

2 cups of Yogurt (or Sour Cream)
1 cup of White Sugar (If you are making this KETO then 1/2 cup of Stevia and 1/2 Cup of Sugar-free Syrup)
Pinch of Sea Salt
2 TBSP Unsalted Butter

1. Simmer the yogurt over low heat for about 30-45 minutes.
2. Once it has been reduced to about half, add the sugar.
3. Next, add a pinch of sea salt.
4. Remove from heat and let sit until cool.
5. Pour it into your mixing bowl.

For the Pie Crust:

I purchased Pie crusts from the store but you can make it from scratch.

1. Take your pie crust. Take a beaten egg and brush your pie crust with your beaten egg.

2. Bake in your oven at 350 degrees until brown (10 minutes or so, just be sure to check)

3. Remove from oven, allow to cool.

To Bake the Pumpkin Pie:

1. Put Pumpkin Filling in the Pie Crust.

2. Bake at 350 degrees for approximately one hour or until baked and your toothpick comes out clean.

For the KETO Pie Crust:

1 cup almond flour
1/2 cup of coconut flour
1/2 teaspoon xanthan gum
1/2 tsp of salt
1/2 tsp of cinnamon (toasted)
1/2 cup of stevia
1/2 teaspoon lemon or orange extract
7 TBSP butter, softened
4 oz cream cheese
1 egg lightly beaten
2 teaspoons apple cider vinegar
1/2 jar of natural peanut butter
1/2 cup of coconut oil
1 cup of nuts (in this case I'm using Pistachios)
2 TBSP of sugar-free syrup
egg wash optional (for glossy finish)

Cooking Tip:

***Note: You should chill your pastry in the fridge for 1 hour or longer before you use it. Being similar to wheat flour, the almond and coconut flour need the time to soak up the moisture.

When rolling out the dough, use parchment or wax paper since the crust is more fragile and it will break easily if not handled with care.***

1. Melt peanut butter in a pot with coconut oil until well-blended.

2. Process 1 cup of nuts in food processor.

3. Get out a mixing bowl and add the coconut and almond flour. Add the Xanthan gum, salt, butter, cream cheese, egg, Apple Cider Vinegar, sugar-free syrup, and Stevia.

4. Toast the cinnamon in a dry pot and then add to mixing bowl.

5. Process the nuts in the food processor and then add it to the mix.

6. Combine all ingredients and form into a ball. Roll between 2 pieces of parchment paper and then press into a pie baking dish. Let sit in the fridge for 1 hour.

KETO Pumpkin Pie Filling:

(Follow Recipe Above but Subtitute Sugar for 1/2 cup of Stevia and 1/2 cup of Sugar-free Maple Syrup. For the Condensed milk substitute 1/2 cup of sugar-free maple syrup and 1/2 cup of Stevia)

So, the Recipe will look like this:

1/2 tsp each of: ginger, pepper, cinnamon, nutmeg, cloves
1/8 tsp of Allspice, Cardamom,
1 tsp of Sea Salt
1 tsp of Vanilla extract
1/2 tsp of Butter Extract
1/2 cup of unsalted butter softened (that's 8 TBSP of butter)
3 eggs (room temperature)
1 3/4 cup of condensed milk with 1/2 cup of Stevia and 1/2 cup of Sugar-free Syrup
2 cups of Pumpkin Puree (See Video for Step-by-Step Instructions)
1/2 cup of Stevia
1/2 cup of Sugar-free Syrup
1-2 TBSP Cornstarch (Depending on how liquidy the filling is)

1. Remove pie crust from fridge and place pumpkin pie filling into pie crust and bake at 350 for 1 hour or until firm depending on your oven.

Spicy Pumpkin Seeds:

Inspired By:

https://www.tasteofhome.com/recipes/spicy-pumpkin-seeds/

And:

https://wholefully.com/roasted-pumpkin-seeds-six-ways/

Fresh pumpkin seeds

3 TBSP of Olive Oil

1 tsp low-sodium soy sauce

1 tsp sriarcha

1/2 tsp each of: smoked paprika, cumin

1 tsp each: garlic and onion powder; ground mustard

1 TBSP of Chili Powder

2 TBSP Nutritional Yeast

3 TBSP Pickle Juice

1. Soak pumpkin seeds in cold water overnight

2. Take out and let dry

3. Put in a large mixing bowl with olive oil and spices.

4. Set your oven to 350 degrees, once heated put your pumpkin seeds on the baking sheet into the oven and bake until the pumpkin seeds are crisp.

Enjoy!