February 28, 2020
  • 10:53 pm Easy Keto Mongolian Beef (PF Chang’s Copycat)
  • 7:53 pm KPRC Channel 2 News Today : Feb 27, 2020
  • 7:53 pm 🔴 Healthy Morning Breakfast Mukbang Challenge | Low Carbs Diet “SMACKALICIOUS GOOD”
  • 6:53 pm Bada’s Fruit and Vegetables l Nursery Rhymes & Kids Songs
  • 6:53 pm AIR Dibrugarh Online Radio Live Stream
Pumpkin Pie with Cinnamon Cream (keto, sugar free, gluten free)


welcome to keto meals and recipes dot com.
Today I’ll be making one of our fall favorites, which is a traditional pumpkin
pie with cinnamon cream. This recipe is also keto, sugar-free, and gluten-free. The
macro nutrient ratio for this recipe is 3.5 to 1, with 6.1 grams of total carbs,
0.8 grams of dietary fiber, which results in 5.3 grams of net carbs. The stated
macronutrients includes the cinnamon cream, but please note that this recipe
does not have a crust, and quite frankly you don’t need one. Before beginning
pre-heat your oven to 220 degrees, Celsius or 440 degrees Fahrenheit. Let’s
get started. On this table I have assembled all the ingredients needed to
make this pie, on the right hand of the screen you will see the individual
spices I used, as an alternative you can buy a pumpkin spice mix, but remember
each spice company manufacturer will use their own formula so each will have
their own taste. If you’re buying canned pumpkin puree, read the label and make
sure you get a can that the only ingredient listed is pumpkin puree. To
a medium bowl add all your eggs, and with a fork stir to break the yolks and combine
with the whites, you don’t want to add any air to the egg mixture at this point.
Now add the pumpkin puree and whisk together slightly just to combine. Once
everything is well combined, pour the heavy cream into a bowl, add the
sweetener of your choice but make sure that it has a fine texture, or or if it’s
coarse then grind it to a confectionary stage. But measure it out before you
grind it. Add the cinnamon, the lemon zest, ground nutmeg powder,
ground ginger, ground clove powder, and salt, because salt enhances the other
flavors. With a whisk stir until well combined. Make sure that the liquid is
homogeneous, as you stir with your whisk don’t add air, you’re not trying to make
it airy and fluffy. It will depend on which sweetener, you’re using whether
you’ll have to adjust and add a little more sweetness to this mix, but be
careful with how much more sweetener you add. As the pie bakes the sweetness will
come out, and be more noticeable when it’s done. This pumpkin pie is not meant
to be overly sweet, but to be light and flavorful with a delicate balance of all
the spices and flavors. If you add too much sweetener this will overpower the
other taste, so depending on which sweetener you’ve chosen you may or may
not need to add more sweetener. Before proceeding I had two eager volunteers to
taste for sweetness. As I mentioned earlier there are commercial brands of
pumpkin spice mix. Here’s one that I use on occasion, mostly for other recipes, but
for my pumpkin pie I like to control the flavor profiles, so I prefer to add the
individual spices as indicated in my recipe. The pan I prefer to use is a 24
centimeter or 9 and a half inch springform pan, that I have pre lined
both the bottom and the side with parchment. To help the side parchment
stay in place as I pour it in the batter I greased the sides of the pan with
butter or coconut oil, and then place the parchment, now the parchment stays in
place. This nifty little step makes it much easier, because the parchment stays
in place as I pour the pumpkin filling into the pie pan. Just wanted to share
that tip with you. Also I would like to mention that this pie does not need a
crust, and can be poured directly into the parchment lined pan as I’m doing
here, but if you prefer you can use a crust I wanted to show you how quick and
easy it is to make this flavorful creamy pumpkin pie. Whichever way you choose to make this pie, you’ll find that it tastes amazing. Also I’d like to really
emphasize there are two temperature settings for this recipe, please follow
the instructions for best results. After you poured your pumpkin pie mix, either
into your parchment lined baking sheet, or your pie crust, drop it gently on the
counter a couple times to get rid of air bubbles. When you have done that, place
your pie into the middle position of your preheated oven, and set the timer
for 15 minutes. At exactly 15 minutes, and without opening the door, reduce the
temperature setting to 180 degrees Celsius or 350 degrees Fahrenheit, and
bake for another 30 to 35 minutes. Before removing the pie from the oven test for doneness by inserting of toothpick or spatula at about 1 and 1/2 inches or 3.8
centimeters from the rim, just beyond that darker area is where you want to
test. Remove the pie from the oven and set it on a cooling tray. Note that the
rim area is darker brown, and seems more done than the center, and the center of
the pie will still be jiggly and appear lighter in color and seem that it’s not
done. The pie filling will continue to cook the pie as a result of its own heat,
so when the pie has cooled loosen the springform pan and carefully remove the
sides of the pan, then peel off the parchment. Because you want this pie to
cool slowly on your counter, Make sure you plan and make this ahead
of time, because you’ll need about 4 to 6 hours to let the pie rest, before serving.
Ideally it’s a very good idea to make both the pie and the cinnamon cream the
day before. Although this pie will taste great to serve the same day, you’ll find
that it’ll taste even better the next day Do not refrigerate until the pie has completely cooled on the counter, this is
really important. And only add the cinnamon swirls shortly before you’re
ready to serve. The basis for the cinnamon cream is the stabilized
whipping cream frosting. I have previously made a video on how to make
stabilized whipped cream frosting, and I’ve added an end link for your
convenience. The only difference between the stabilized whipped cream frosting in
the video, and this particular version is, I used exactly half of all the
ingredients, and at the point where I added the
vanilla, I also added cinnamon powder. And then I continued whipping the cream at high speed until the firm peak stage. Now I’m ready to serve so I’m going to place my cinnamon cream into a piping bag into which I’ve placed a large decorative tip, I’m going to make six to eight swirls on the outside edge of the pie as shown as
my decoration. Enjoy! Thank you for watching and see you next time. You will find the printable recipe in the description below.

Randall Smitham

RELATED ARTICLES

8 COMMENTS

  1. Kenneth Woolard Posted on November 11, 2017 at 11:55 pm

    Looks really good!

    Reply
  2. Keto Meals and Recipes Posted on November 13, 2017 at 1:33 am

    Thank you, Kenneth. I hope you get a chance to try it. Cheers!

    Reply
  3. Dee Hill Posted on November 20, 2017 at 6:13 am

    Wow! Really appreciate this recipe and your step by step instructions. The extra tips are great. I plan to make this. Hopefully this Thursday, Thanksgiving. Thanks

    Reply
  4. Dee Hill Posted on November 20, 2017 at 6:14 am

    BTW, I subscribed.😋

    Reply
  5. what what Posted on November 25, 2017 at 4:30 pm

    Greats tips! Love the buttered parchment paper trick.

    Reply
  6. what what Posted on November 25, 2017 at 4:33 pm

    Never knew there was a stabilized way to make whip cream! Much thanks!!

    Reply
  7. Teresa Knapp Posted on November 29, 2017 at 7:41 pm

    New subbie here!

    Reply
  8. Kevin Dashner Posted on March 24, 2018 at 2:12 am

    I really appreciate the professionalism with which you produce your videos.

    Your manner of speech reminds me of my youth being taught in a Catholic School run by traditional Gaelic nuns.

    Thanks for the excellent recipes and the fond memories!

    Reply
LEAVE A COMMENT