Having always been a pumpkin pie kind of gal, I gave Patti LaBelle's sweet potato pie recipe my best shot. When serving, how do you remove the parchment paper from the individual slices of pie without making a big mess of the pie? Preheat the oven to 350°F (180°C). I will definitely be using the crust for other dishes, but it will be difficult to top this pairing of a perfect pumpkin custard with an amazingly tender keto crust. @Becky – Did you subtract the sugar alcohols *and the fiber count* to get your net carbs? With the holidays coming up, you’ll need a good sugar-free pumpkin pie recipe! It’s officially the first week of fall! Sweet Potato Pie has been one of my favorite recipes for a long long time, I actually prefer it over the traditional pumpkin pie, I know I know, but I do I can’t deny it! Place the cans of coconut cream into the fridge overnight. I’m always leery because I’ve seen low carb recipes that sound good and end up throwing the whole thing away. Thank you for your awesome recipes!❤️. I made this as is using the almond flour crust, and left out the back strap molasses as I didn’t have any. You've disabled JavaScript in your web browser. Unlike most pumpkin pie recipes there’s no evaporated but instead I use almond milk or heavy cream. I have no issue with the servings and simply up the nutrition if I want a generous 8 servings . I don’t think almond milk will give the same creamy result. This looks like a great recipe, thank you! Rude or inappropriate comments will not be published. With the crust, it’s the star of the party. My sweet hubby is now diabetic and he still has a sweet tooth and this pie hit it way outfield for him, home run girl, I’m so thankful. Our most trusted Pumpkin Sweet Potato Pie Diabetes With Sugar recipes. There’s unbeatable texture contrast in every single bite. I’m so glad you love it, Christine! Thank you, Rachel! Left it out overnight is it still ok? I cant find it on your article:(. Hi Anne, Pumpkin pie is a custard, so it is not meant to be fully set when it’s hot out of the oven. Maple syrup, honey or rice syrup can be used in place of the agave syrup. Enjoy your holiday! Hi Mindy, Sure! I stuck very close to the recipe (which is unlike me), and I’m really glad I did. Coconut cream should work fine. Even after it being in the fridge all night, there was a lot of liquid on the bottom from where a piece was cut. Texture: Flaky and crisp pie crust, smooth and buttery sweet potato filling, ultra creamy marshmallow topping. But I was making your pumpkin bread and still had pumpkin to use up. They are all tested tried and true recipes. I roasted it first actually to make the flesh soft – cut it in half, roasted it for a while, scooped it out and a quick puree – then it’s basically the same as the canned version (but fresher!). Some of our other favorite pies that we have on the side include Maple Bourbon Pecan Pie , Cranberry Pie and Chocolate French Silk Pie ! Add pumpkin, sugar, butter, salt and pepper. Thank you for sharing it. Cut the pumpkin in half, scoop out the seeds, score the outside with a knife, and roast at 350 degrees F. The bake time will vary with the size of your pumpkin, but you’ll know when it’s done when you can easily pierce the outside of the pumpkin with a fork. That’s not stopping me from being in a pumpkin mood, though. The Midwest has been having its usual identity crisis, alternating cool, rainy days with hot, humid ones. I was thinking it might also be fun to make crustless pumpkin custards in individual ramekins with this recipe. Here are a couple of Thanksgiving dessert recipes, a yummy sweet potato appetizer and a sweet potato casserole side dish. My second time making this. 2 1/2 cups (370 grams) sweet potatoes chunks, peeled and chopped into 1" pieces. They look *very* similar. As for serving, I usually cut the pie and then slide the pie server underneath between the slices and the parchment paper. … Would this turn out okay omitting the crust all together? Is it possible that you skipped the eggs in the recipe? Still amazing though!! Can I cut into individual servings and freeze? This was my first Keto Thanksgiving and I was so afraid that this wouldn’t measure up to my “usual” pumpkin pie…but I was SO wrong. I have the Lakanto monkfruit/erythritol blend, which is 2:1 replacement for sugar, so should I put 2/3 cup in or just 1/3 cup? Cinnamon, Nutmeg, All Spice (instead of Pumpkin Pie Spice Mix). Like all custard-based pies, it’s not meant to fully set in the oven and should set after chilling in the fridge. It might change the consistency though, so let me know if it works for you. ; 1/4 cup sorghum flour (you could also use whole grain wheat flour); 2 TBSP Ceylon cinnamon; 2 tsp ginger powder; 1/2 tsp cloves (powdered) Step 2, In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth. Nobody found out it was low carb. Thanks in advance! Just made this pie for 2018 Thanksgiving and I must say it taste just like the old pie I would make. It will keep well in the refrigerator. Thanks. Add remaining ingredients to bowl; beat with an electric mixer until smooth. If you use gmail, drag the welcome email to your Priority Inbox so you won't miss future freebies. This recipe depends on the fat content in the heavy cream, and non-dairy creamer doesn’t have nearly as much fat. It might be the best-tasting pumpkin pie I’ve ever had and I love the crust! I also used granulated erythritol and I thought it tasted great and had a great texture. Not sure if this makes a difference, but I used granulated xylitol (missed the powdered part until it was too late), coconut cream as well as the vanilla and molasses. My oven is brand new so it shouldn’t be the temp. Hi Kasia, Yes, you can make this pie a couple of days in advance. This looks absolutely wonderful, especially for Thanksgiving! Amount per serving. I LOVE This pumpkin pie! Makes 10 servings of 1/2 cup each. I’M GLAD I FOUND THIS RECIPE FOR THANKSGIVING, SINCE MY HUBBY JUST GOT DIAGNOSED WITH PRE DIABETES. Pie baked for the full 50 minutes (with foil over crust) and it was still very highly when it came out—but it set up well as it cooled. Ground up to 350F for the last 10 minutes for one serving when this recipe, i ’ m to... For almost a year now and have tried many desserts before your help is much!. 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