The pumpkin pie of summer

I am sending a copy of this post to my brother.  The reason for this is he is a die hard pumpkin pie lover.  He would rather have a pumpkin pie on his birthday than cake.  His birthday is in August, when baking a pumpkin pie would be a little hard to do.  It’s still pretty hot around that time and turning the oven on for a pie is not the best thing.  No worries, he gets a real pumpkin pie at Thanksgiving.  I ran across this recipe from Taste of Home for Frosty Pumpkin Pie and I felt this was a perfect mix of the pumpkin pie he loves and the ease of a no-bake pie.  I also know he is also working on his health and I think this type of recipe would help him in that endeavor.  I’m looking forward to trying this.

Here are the original stats: 

Here’s what I changed:

  • I replaced the graham cracker crust with a keto crust to reduce the carbs.
  • I replaced the sugar with sweetener to reduce the sugar.
  • I replaced the frozen yogurt with my homemade ice cream to make this dairy free.
  • Instead of a pie form, I made this in a muffin tin to reduce the calories.
  • I increased the servings from 8 to 12 to lower the calories.
  • I reduced the whipped topping by half to reduce the calories.

Here are the final stats:

Here is the final recipe:

Low Carb Frosty Pumpkin Pie

Serves 14

  • 1/2 cups recipe homemade dairy free ice cream, softened
  • 100g almond flour
  • 1 tablespoon unsalted butter, melted
  • 3 tablespoons granulated sweetener
  • 1/2 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 1/4 cup granulated sweetener
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 carton (8 ounces) frozen reduced-fat whipping topping, thawed
  1. For the crust: Toast the almond flour in a skillet until golden.  Cool slightly.  Mix in the sweetener and cinnamon.  Mix in the melted butter.  Split evenly between 14 cups in two standard size muffin tins.
  2. Spread the softened vanilla ice cream evenly between the cups with crust.  Freeze for 30 minutes.
  3. Combine the pumpkin, pumpkin pie spice, ginger, salt and sweetener in a bowl.  Fold in the whipped topping.  Place the filling in the muffin tins over the ice cream.  Freeze for at least six hours or overnight.
  4. To serve, let the pies sit out for about 20 minutes to soften. 

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