Country Bumkin Pumpkin and Praline Pie
Filling:
Praline:
Filling:
1. In a large bowl, mix the sugars, flour, bitters, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir in the egg in and set aside.
3. In a large skillet, melt butter over low heat.
4. Add the pumpkin and simmer, stirring occasionally until the purée thickens slightly, about 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and water.
Note: If desired, cover and refrigerate overnight.
Praline:
1. In a mixing bowl, mix the butter, sugar, and pecans.
Prepare crusts.
1. Preheat the oven to 450°F.
2. Spread half the praline mix in each crust.
3. Bake until the praline is golden brown and bubbly, around 10 minutes.
4. Cool slightly.
5. Reduce the oven temperature to 400°F.
6. Pour half of the pumpkin filling into each crust and smooth top with spatula.
7. Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
8. Cool completely and serve.
9. Garnish with whipped cream or topping, if desired.
LowCarb Pumpkin Pecan Pie
Blend all ingredients in blender. Bake in deep 9" pie dish that has been sprayed with Pam.
350 degrees for 50 minutes. Allow to cool completely before cutting.
1 pie equals 8 servings
Approx. 5 carbs per slice
LowCarb Gourmet Pumpkin Pie
- 1 pk Gelatin, unflavored
- 1/2 tps Salt
- 1/2 tps Nutmeg
- 1/2 tps Cinnamon
- 1/4 tps Ginger
- 1/2 cup Cold water
- 2 lg. Egg yolks, slightly beaten
- 1 cup heavy whipping Cream
- 1 1/2 cup Pumpkin, canned
- 2 Tbsp Brown sugar substitute
- 2 Egg whites
- Prepare pie crust (see Post #68 for a neat pie crust. ).
1) Blend gelatin, salt and spices. Add 1/4 Cup water. Stir.
2) Mix egg yolks with the heavy cream, 1/4 cup water and pumpkin in the top of a double boiler. Add gelatin mixture.
Cook over boiling water for 10 minutes, stirring constantly.
Refrigerate until as thick as unbeaten egg whites. Stir occasionally.
3) Add brown sugar substitute to taste.
4) Beat egg whites until stiff. Fold chilled pumpkin mixture into egg whites. Careful not to break down volume of egg whites.
Place in pie shell. Refrigerate.