Pumpkin Pie
I love making this delicious pumpkin pie recipe for our little epilepsy warrior. I am always looking for ways to optimize my ingredients and the time spent food prepping. This recipe is another great make-ahead and freeze recipe that I make in a huge, one-time batch for him to enjoy all Fall. This recipe makes 4 mini pumpkin pies, with one baked pie weighing in at about 57 g. I typically multiply the recipe by four so I end up with about 16 mini pies but for the purpose of this post I will list the recipe as is. Let me show you how I take this pumpkin pie recipe provided by the KetoDietCalculator and turn it into a complete meal with extra toppings!
Equipment:
Scale
Silicone Muffin Tray/Cups or Paper Muffin Cups
Ingredients for Complete Meal:
Pumpkin Pie (KDC Standard Meal)
Heavy Cream, 36%
Dried Pumpkin Seeds
Lily's Dark Chocolate Baking Chips
Using the ingredients for a complete meal listed above, calculate out your recipe in the KetoDietCalculator. I have listed William's recipe at the bottom of this post for reference.
Pumpkin Pie Recipe:
Ingredients for Crust:
50 g Almond Flour
6 g Coconut Flour
40 g Butter, Room Temperature
Pinch of Xanthan Gum
Pinch of Baking Soda
Ingredients for Pie Filling:
30 g Raw Egg Yolk
75 g Pumpkin Puree, Unsweetened
30 g Heavy Cream, 36%
1 g Cinnamon
7 g Truvia
Tiny Pinch of Salt
Instructions:
- Pre-heat the oven to 350 degrees.
- Combine the almond flour, coconut flour, butter, xanthan gum and baking soda in a small bowl. Mix well until all the flour has been incorporated with the butter. You should have a very thick dough. Cover the bowl and refrigerate for 20-30 minutes to allow the butter to firm up.
- Divide the dough into 4 equal portions by weight. Place each portion into a muffin tray or mini pie pan. You may use parchment or foil liners. Using wet fingers, press the dough into the wells and evenly press to cover the bottoms and sides. Re-wet your fingers if the dough begins to stick.
- Combine the egg yolk, pumpkin puree, heavy cream, cinnamon, Truvia and salt in a small bowl. Whisk the ingredients together very well. Divide the batter into 4 portions, about 35 grams each, and pour the mixture into each pie crust.
- Bake for about 15-20 minutes or until the center of the pie is set.
Notes:
I love that you can use the heavy cream, chocolate chips and pumpkin seeds in a variety of ways depending on your child's preference. The heavy cream can either be whipped as a topping or you can dilute it with some water as a side of milk.
Want to make a chocolate bark topping? After calculating and weighing out your complete meal, place the chips together on a piece of parchment paper and microwave in 30 second intervals until softened. Sprinkle the seeds on top and gently press them into the chocolate then place in the fridge or freezer to re-harden. You can also serve on your toppings on the side or add them on top of the whipped cream!
Even with the silicone trays or muffin cups it can be difficult to remove the pies without breaking them. I recommend letting them cool completely in the tray then place the entire tray directly into the freezer. Once frozen they pop right out and can be stored in the freezer until you're ready to food prep.
William's Meal Calculations
Pumpkin Pie
Ratio: 3:1
32.4 g Pumpkin Pie
20.7 g Heavy Cream, 36%
1.9 g Dried Pumpkin Seeds
1.6 g Lily's Dark Chocolate Baking Chips