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
- 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
- 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.
- Spread the softened vanilla ice cream evenly between the cups with crust. Freeze for 30 minutes.
- 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.
- To serve, let the pies sit out for about 20 minutes to soften.