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Primal Pumpkin Pie

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  • Primal Pumpkin Pie



    The original recipe by "Jody" didn't require a whole lot of tweaking, other than replacing the artificial sweetener with stevia, a natural healthy no-carb sweetener. I also followed the advice of Linda Sue and added some vanilla extract. I plan to make this the day before Thanksgiving as it needs to fully cool on the counter and then be chilled in the refrigerator before serving. As far as taste goes, it tastes more like pumpkin pie than cheesecake. Either way, it is dense and delicious!

    Primal Pumpkin Bake
    Original Recipe by Jody
    Adapted by Healthy Living How To


    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Servings: 6

    Ingredients
    • 8 oz. Organic Cream Cheese, Room Temp
    • 5 Large Organic Eggs
    • 1/8 tsp. NuNaturals Pure White Stevia Extract Powder
    • 15 oz. Organic Pumpkin Puree (fresh or canned)
    • 1 1/2 tsp. Pumpkin Pie Spice
    • 1 tsp. Cinnamon
    • 1 tsp. Vanilla Extract


    Directions

    1. Add all ingredients to medium bowl and mix with electric mixer until smooth (I just dumped it all in my Vitamix).
    2. Pour into a 6x8 glass baking dish lightly sprayed with non-cook spray.
    3. Bake at 350 F for 45 minutes or until knife inserted in center comes out clean.
    4. Set on wire rack and cool then cover and chill overnight in refrigerator.
    5. Serve with fresh whipped cream.

    Enjoy!
    My Blog: Healthy Living How To
    sigpic

  • #2
    Looks sort of like a crust-less pumpkin cheesecake... But tastes more like pumkin pie? Wow, looks great.

    I think a little shot of bourbon in the whipped cream might be OK!

    Thanks for this, just in time!

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    • #3
      Ohhhh bourbon, didn't think of that. I only have one Isi whipper though, so not kid friendly.
      My Blog: Healthy Living How To
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      • #4
        im looking for a dairy free version, and ive been thinking of a almond/another nut crust .... i will see what i can do
        started at 310 July 23rd 2011 ... workin and workin!

        my journal - http://www.marksdailyapple.com/forum/thread34980.html



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        • #5
          Wow this looks great! I think I will do a trial run of this before Thanksgiving so maybe I can bring it to share with my family (none of whom are primal/paleo).
          Depression Lies

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          • #6
            Mmm, this looks awesome. I'm definitely going to have to try this for Thanksgiving.
            "Do not be too moral. You may cheat yourself of much life. Aim above morality. Be not simply good; be good for something." ~ H.D. Thoreau

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            • #7
              Sounds delicious AND easy! I'm going to give this a trial run this weekend with my husband. He has always made the Pumpkin Pies but it was from America's Test Kitchen recipe which called for a cup of candied yams, cup sugar and cup maple syrup — Grok would definitely NOT approve.

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              • #8
                I made this last night with a slight change to the recipe: I replaced the Stevia (which we don't like) with Coconut sugar (my mom bought it, we're trying to use it up). All other ingredients were as specified.

                I let it cool in the fridge overnight and served it this evening. Not everyone who tried it is on the Primal bandwagon, but we all agreed it needed a tad more sweetness and a lot more spices. The consistency was great and no one missed having a crust, but it was too bland for us.

                I'm not giving up on the recipe, in a few nights I'm going to try again with double the spices. Has anyone else tried it? What was your experience?
                Last edited by Lapin; 11-06-2011, 06:33 AM. Reason: misspelling

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                • #9
                  Oh hell yeah! Gonna try this tomorrow methinks
                  "Carbs are the victim, not the crime" - ChocoTaco

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                  • #10
                    I have to agree...needs more spice and more sweetness. But even then...really delicious and it WORKS.

                    Kudos to you, Vanessa. Glad to know I can have this for TG now.
                    "Carbs are the victim, not the crime" - ChocoTaco

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                    • #11
                      Yum!! I'm going to be making this soon and with the advice of the other 2 posters..add more spices and up the sweetness. Thanks for sharing this recipe! *drool*

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                      • #12
                        Nothing wrong with liking it a little more "spicy"!

                        Starting a new thread with a dairy-free pumpkin pie with a nut crust. Another dessert option for Thanksgiving!
                        My Blog: Healthy Living How To
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                        • #13


                          Sorry for the crappy quality, this was taken with my phone. I made it this morning, putting it in the fridge for dessert later tonight. I'll let you know how it turns out. Licking the spoon was good. I sprinkled some pumpkin spice on top too, if you're wondering about the spots.

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                          • #14
                            I tried this today as well - I actually subbed greek yogurt for the cream cheese and used egg whites instead of whole eggs - resulting in something higher-protein/lower-fat, containing only the naturally-occurring carbs in the pumpkin/yogurt, great for post-workout fuel(obviously using whole eggs and full-fat yogurt or the actual cream cheese works if you want higher fat content, too). Initial impression is similar to another in this thread - The texture was great, but the flavor could use a little tweaking - I'm going to try it again with more spice, and perhaps a little more Stevia.

                            All in all though, it weighed in at roughly 500 or so calories for the whole thing, no added sugar, and roughly equal amounts of protein and carbs. If I can tune this recipe a little, It'll be something that's great to take to Thanksgiving, good for even the most CW family members.

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                            • #15
                              Oh my god it was so good

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