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The BEST Pumpkin Pie Chaffle


hey there it’s Steve from Serious Keto
and in this video we are going to make a pumpkin pie chaffle
but before we do that if you enjoy low-carb cooking videos product and
ingredient reviews as well as lessons learned from my experiences with the
ketogenic lifestyle and intermittent fasting click that subscribe button down
there and while you’re at it click the bell next to it so you’re notified any
time I release a new video one of the more popular requests that I’ve gotten
for chaffles lately and it’s probably due to the season is a pumpkin chaffle
or a pumpkin pie chaffle now I got out on YouTube and I did a search on pumpkin
pie chaffles and there’s a few out there and generally what I found it was just
people adding a tablespoon of pumpkin puree and some pumpkin spice to it a
chaffle and that doesn’t taste like pumpkin pie to me anyway to make a
chaffle that tastes like pumpkin pie we need to make a pumpkin pie now this is
gonna be a little bit more work upfront not a ton honestly and you’re opening a
can of pumpkin one way or the other so why not use it all up using the same
hack that I use for tomato paste which I’ll post right up here we’re gonna save
and store our pumpkin pie filling in nice little portions that basically will
allow us to do pumpkin pie chaffles on demand so let’s get to makin our
pumpkin pie we’ll start with one 15 ounce can of
pumpkin 2 large eggs 2/3 of a cup of heavy whipping cream 1/2 cup of the
white granular sugar of your choice I’m using swerve 1/2 cup of the brown
sweetener of your choice again I’m using swerve brown 2 teaspoons of pumpkin pie
spice 1/2 teaspoon of sea salt 1 teaspoon vanilla extract use a hand
mixer to combine you may need to scrape down the edges once or twice just to
make sure that all of our seasonings are incorporated next we will transfer our mixture into a
9-inch pie pan and note we don’t have a crust here
because we’re not really making pumpkin pie we’re just making sure that our
filling tastes like pumpkin pie smooth it out and then we’ll go into an oven or
toaster oven preheated to 350 degrees it’s been 40 minutes
so we will remove our pie to a cooling rack and let it sit for at least an hour our pumpkin pie has been cooling for
probably an hour and a half now and if you’re wondering why your pumpkin
chaffles haven’t tasted like pumpkin pie so far just try taking a bite of that
pumpkin straight out of the can and compare that to this which tastes like
pumpkin pie and it’s gonna be all the difference in our chaffles now this next
step you don’t have to do if you don’t want to if you want to make all of your
pumpkin pie chaffles in bulk or if you think you’re gonna be using up the
entire batch within the next week or so just throw it in a Tupperware put it in
the fridge but if you would like to have pumpkin pie chaffles on demand follow
these next steps we’re gonna spoon our pumpkin pie filling into these half
sphere molds which are each one tablespoon in capacity if you don’t have
one of these silicon molds I highly recommend it they’re great for
portioning out and freezing ingredients great for making fat bombs you’re gonna
have enough pumpkin pie filling to make about two trays of these with enough
left over to make a handful of chaffles right now but we’re gonna put this in
the freezer you’re gonna want to let these freeze for probably four or more
hours overnight works as well too then we pop them out and bag them up then we’ll pop them in
the freezer for future use to make our pumpkin pie chaffle batter
we’re going to use the method that I’ve kind of started doing on a regular basis
which is combining the cheese and dry ingredients initially so 1/4 cup of
mozzarella 1/2 tablespoon of coconut flour 1 teaspoon of granular sweetener
I’m going with mocha sweet swerve as good as well 1/4 teaspoon of baking
powder and 1/8 teaspoon of cinnamon and then we’ll process this until it looks
like bread crumbs to this we’ll add 1 egg 2 tablespoons of our pumpkin pie mix
these were the frozen nuggets 45 seconds in the microwave for two of them is just
what it needs to thaw him out 1/2 a tablespoon of sour cream and 20 drops of
liquid stevia then we’ll process until we have a
smooth batter one last thing we’re going to do to add
a little extra texture to this is we’re going to throw in three of my candied
pecans and we’ll put the recipe right up there for that I’ll put these in a
baggie crush them up with a mallet and mix them in with our batter add
about half the batter to your waffle maker I kind of dab around the edges
here to flatten it out this batter tends to expand and leak out so you don’t want
to overfill it’s been four minutes and for the most part it’s done steaming get
this off to a cooling rack I kind of feel like this is a special occasion so
we’re gonna hit these chapel’s with some homemade whipped cream and now the taste test this is what a pumpkin pie chaffle should
taste like it shouldn’t taste like canned pumpkin it should taste like pumpkin pie
and that’s what this is right here I have goosebumps this is really really
good and those chopped up candied pecans they add that extra little bit of
texture and flavor that is so good these chaffles are gonna be great with
just about whatever sensible thing you put on it whether that’s whipped cream
or cream cheese or syrup these are really good
I’m I’m very happy with how this turned out if you can’t tell so it’s a little
bit more work on the front end because you’re making the whole pie filling but
once you’ve done that it’s very easy to be whipping out batches of these so give
it a shot whip out some batches enjoy the pumpkin
chaffle and thanks for watching

Randall Smitham

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29 COMMENTS

  1. Debra Lunnen Posted on October 22, 2019 at 4:48 am

    YUMMMM OOOO !!!!! THANK YOU !! Debra In California !

    Reply
  2. Pat Hunter Posted on October 22, 2019 at 4:49 am

    Great job. I can’t wait to try this. Think about making stuffing soon so we can eat that with no worries!! Thanks

    Reply
  3. chloe5susan Posted on October 22, 2019 at 5:08 am

    Do you think this recipe ( first part filling) would be a decent pumpkin pie on its own ?
    Not a fan for pie crust?

    Reply
  4. HazerGore1185 Posted on October 22, 2019 at 5:23 am

    Wow. These look better than actual pumpkin pie. I lost it when you put the candied pecans in and realized I have to make this. This recipe seems truly special and I can’t wait to try. Glad YouTube recommended this channel. Here’s a subscribe.

    Reply
  5. Shanta Posted on October 22, 2019 at 6:02 am

    People ran into they kitchen and did this right after they watched your video now only if I love pumpkin pie I miss my sweet potato pie the holidays gone have to just gone and make what I like and try to make it as much keto friendly as I can

    Reply
  6. Shanta Posted on October 22, 2019 at 6:07 am

    Let me share this in my keto group

    Reply
  7. Melissa Malone Posted on October 22, 2019 at 11:15 am

    Can’t wait to try these!!😍. Thanks!!

    Reply
  8. Joe Premo Posted on October 22, 2019 at 2:50 pm

    You are going to blow up this channel with amazing content like this. Glad I was in early!

    Reply
  9. Canadian Beauty Posted on October 22, 2019 at 3:36 pm

    Thank you so much for the recipe! Great idea to freeze in single servings. Making pumpkin pie today!

    Reply
  10. Louise Brandt Posted on October 22, 2019 at 5:24 pm

    Steve – Have you tried Monk Fruit and Allulose? They don't have the chemical after taste of Stevia. Allulose works great in anything frozen as it doesn't get grainy.

    Reply
  11. unionjackess Posted on October 22, 2019 at 6:45 pm

    Steve you should be a radio guy~ great voice!

    Reply
  12. SSLW Wall Posted on October 22, 2019 at 7:12 pm

    🙌🏼🙌🏼🙌🏼 looks amazing

    Reply
  13. Lisa Luptak Posted on October 22, 2019 at 8:08 pm

    I love Bocha Sweet. Have you tried the Birch Benders Magic Syrup? I just found some at Walmart. Can’t wait to use these in your recipe

    Reply
  14. Elizabeth Stickler Posted on October 22, 2019 at 9:29 pm

    What is the net carb count for the pumpkin pie chaffles?

    Reply
  15. Freetheppl Posted on October 22, 2019 at 11:25 pm

    Oh my gosh Steve, thank u So much! I love pumpkin pie. Ur Awesome!

    Reply
  16. High 5 Posted on October 23, 2019 at 12:31 am

    My son is going to LOVE this!!

    Reply
  17. Jeff Stone Posted on October 23, 2019 at 5:08 am

    The Chaffle King strikes again!

    Reply
  18. Renêe Posted on October 23, 2019 at 5:09 am

    I have to try this… It looks delicious.

    Reply
  19. Cross777 Posted on October 23, 2019 at 1:45 pm

    These are so freaking delicious 😋. Thank you for sharing!

    Reply
  20. Cross777 Posted on October 23, 2019 at 1:53 pm

    What’s with the Bocha sweet. Never heard of it. Looked up in Amazon, and it’s an expensive little critter. How’s the taste? Is it less bitter than most keto sweeteners? I still can’t get used to any of these artificial sweeteners 🤨
    I have goose bumps too🤷🏻‍♀️

    Reply
  21. Christine Aiello Posted on October 23, 2019 at 3:28 pm

    Do you think you can just use the pumpkin mixture raw without baking first?

    Reply
  22. xlgeezer Posted on October 23, 2019 at 8:47 pm

    I made this morning. Delicious! But when pie started cooling, the top started turning white! I used Monkfruit golden and So Nourished granular. I can see yours looked like it was turning white also. Can you tell me why?

    Reply
  23. pamela lewis Posted on October 23, 2019 at 8:51 pm

    I really can't handle the aftertaste of stevia…is there any other sweetener I can use and how much?

    Reply
  24. Jennifer Cline Posted on October 24, 2019 at 12:14 am

    That is much more work than I want to do for a chaffle, but I imagine those would also be great thrown into a smoothie. I have made pumpkin chaffles a few times but use cream cheese instead of shredded and had added some ground pecans or sunflower seeds(and spices). That said I am saving this for a night I am procrastinating from doing work and decide to go play in the kitchen instead. Thanks either way for experimenting for everyone else.

    Reply
  25. Just Jessy Posted on October 24, 2019 at 5:44 am

    So is this good for a diabetic?

    Reply
  26. Jamie Andrick Posted on October 24, 2019 at 12:17 pm

    Please explain to me why pumpkin puree is considered keto with a glycemic index of 70-75?

    Reply
  27. chris malzahn Posted on October 24, 2019 at 1:44 pm

    You've got me in the mood for pumpkin pie now!

    Reply
  28. Raymond Bailey Posted on October 24, 2019 at 2:53 pm

    How about an actual keto pumpkin pie recipe? 😀

    Reply
  29. geekdomo Posted on October 24, 2019 at 7:52 pm

    All of my keto channels need to get on the Lakanto Monkfruit train. Swerve tastes like spearmint gum. Its cooling and tingly to the taste. Monkfruit does NOT have that same effect.

    Reply
  30. Jacki DeVaney Posted on October 25, 2019 at 2:01 am

    Thankyou for your new website with the recipes to print. It is FANTASTIC! 🙂

    Reply
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