Jo and Sue

Pumpkin pie is one of those desserts that I enjoy but don't usually make BUT if it's Thanksgiving or Christmas I HAVE TO have it. 

I have been eating low carb/keto for a while now and "regular" pumpkin pie definitely doesn't qualify as either of those things. I came up with this keto friendly pumpkin cheesecake and it is soooo tasty! You'd never know it was low carb, except for it not having a crust. 

I always tell people that eating low carb doesn't mean you have to feel like you are missing out on your favorite meals/treats. This pumpkin cheesecake is a perfect example. All the deliciousness and only a fraction of the carbs and sugar. I count it as a big win!

16 oz (2 pkgs) cream cheese, room temp

3/4 cup pumpkin puree (not pie filling)

1/2 cup brown sugar Swerve

1 Tbsp vanilla

2 tsp cinnamon

1 Tbsp coconut flour

2 eggs

1 1/4 cup whipping cream

pinch cinnamon

1 Tbsp Swerve icing sugar

Prepare cheesecake - Preheat oven to 350. 

Place cream cheese in a food processor and process until smooth, scraping sides as needed. Add in pumpkin, Swerve, vanilla, cinnamon, coconut flour, and eggs. Process until just combined. (You can also do this with a hand mixer if you prefer) 

Pour into an 8 or 9 inch pie plate and bake approximately 30 minutes: until set. (An 8 inch pie pan will take a bit longer than a 9 inch pan, just keep checking)

Remove from heat and let cool completely. 

Prepare topping - beat whipping cream with cinnamon and Swerve until stiff peaks form. Spread on top of cheesecake. 

A beautiful dessert for the holidays or for everyday. I used canned pumpkin puree but you could also make your own. Just remember not to use canned pumpkin pie filling - it has sugar and spices already in it and won't be keto friendly. 

If you are counting carbs: this cheesecake is 8 servings and each serving is 6 carbs, 1 fiber for a total of 5 net carbs. 

Not too shabby at all! 

Whether you are counting carbs, cutting down on sugar, or eating gluten free, this dessert fits the bill. Plus it only takes a few minutes to whip up! Not mad about that :)

I may have gone a little crazy with the size of these muffins. Thing is... when you want a delicious, moist, crumbly pumpkin muffin you want a big one. I'm not wrong about that. 

This recipe is very basic and has very little in the way of bells and whistles. You probably have all of the ingredients in your pantry right now. (The only thing I had to pick up was a can of pumpkin but, as it's now cooler weather time, pumpkin becomes a staple at my house too.) 

I made these, perhaps a little too big - if that's even a thing... you could make 7 jumbo muffins if you don't fill your pans quite so full. You could make 12 regular sized muffins if you don't have the jumbo tins. 

Moist Jumbo Pumpkin Muffins

Ingredients

1 3/4 cup flour

1 cup sugar

1/2 cup dark brown sugar

1 tsp baking soda

pinch salt

2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

2 eggs

1 (15 oz) can pumpkin puree (NOT pumpkin pie filling) (2 cups)

1/2 cup oil

1 tsp vanilla

Directions

Preheat oven to 375. Grease a 6 cup jumbo muffin tin with butter and set aside. 

In a medium bowl, whisk together the flour, sugars, baking soda, salt, and spices. In a bigger bowl, whisk together the eggs, pumpkin, oil, and vanilla. 

Mix the dry ingredients into the wet ingredients until just mixed. A few streaks of flour is okay - you don't want to over mix or your muffins won't be as fluffy. 

Scoop the batter evenly into the 6 cups.

As you can see... I filled mine very full... you could fill 7 cups instead of the 6 if you are worried about it being too full. (12 regular size)

Bake at 375 until a toothpick inserted near the center comes out clean and tops are a light golden color, about 25 - 35 minutes (Depending on your oven. I rotate my muffins in the oven at the ten minute mark and then start checking at 20 minutes. Tops should appear dry.)

Let cool for at least 15 minutes in the pan on a wire rack. Then carefully run a butter knife around the edge of the muffin and remove it from the pan. 

I like to cut mine in half for serving...

And, of course, a healthy dose of butter makes things even better...

These freeze very well so they work as a make-ahead, travels-well breakfast or snack. After school the kids can pop one in the microwave for a minute and have a delicious treat. 

You can, of course, add in chocolate chips or butterscotch chips, or nuts, or raisins but it is totally not necessary. Simplicity is the key for these bad boys. 

So moist. So tender. Basically the best muffin ever. 

I'm really not one for salads. And by salads I mean big boring bowls of lettuce. 

Just....blah.

But make it look pretty, fancy it up, and *voila* suddenly it's not just a salad it's a magical dining experience. I mean.... who would have thought roasting veggies makes them magic? Not me. Not until now. 

Completely by accident I discovered the secret of the tastiest salad in the universe. 

I realize I say that a lot; the whole "best in the universe" thing. Bear with me. It's just that it's kind of true. Unless the martians have come up with an even more amazing dish. Which may or may not be something that exists. Who am I to say?

For now though, until we have proof otherwise, this one rules the universe. 

Asparagus and Beet Salad with Feta and Pumpkin Seeds

and Lemon Garlic Vinaigrette 

Ingredients

Vinaigrette

1 clove garlic, minced

1/4 cup extra virgin olive oil

2 Tbsp lemon juice

2 Tbsp chicken (or vegetable) broth

1/8 tsp dried rosemary

salt & pepper

Salad

2 cups coarsely chopped beets, peeled

4 cups chopped asparagus

2 thin slices onion

4 Tbsp crumbled feta

2 Tbsp unsalted pumpkin seeds (shelled) 

Directions

Prepare vinaigrette - whisk together minced garlic, oil, lemon juice, broth, rosemary, and salt & pepper. Set aside until ready to use. (Can be made a day ahead for flavors to get stronger, if desired. Simply whisk again just before serving.)

Prepare beets and asparagus - Preheat oven to 425. Line a cookie sheet with parchment paper, set aside. Peel and cut beets and place on prepared cookie sheet. Bake in 425 oven for 30 minutes. Remove from oven and stir the beets on the cookie sheet. 

Place chopped asparagus on cookie sheet with the beets. Bake at 425 for approximately 10 - 15 minutes - until asparagus and beets are done. 

Assemble salads - When done, remove from oven and divide the beets and asparagus between 2 serving bowls. 

Drizzle each with 1 Tbsp of the dressing. 

Top each with 1 slice of onion, 2 Tbsp crumbled feta, and 1 Tbsp of pumpkin seeds. 

Lastly, drizzle each again with another 1 Tbsp of dressing. 

Look at all that craziness....

FYI - You can serve this warm or cold. I ate half the recipe for lunch on one day, warm, and then put the ingredients in the fridge until the next day. I assembled it the next day, cold, and it was also really good. 

Personally though, warm is the way to go. 

How gorgeous is that? I mean.... for a salad. 

And the good news just keeps coming - according to MyFitnessPal, one serving (recipe makes 2) is - 360 calories, 15 protein, 9 fiber, 24 fat. 

(Keep in mind you will have some of the dressing left over. You only use 2 Tbsp per salad.)

Of course, as always, you can add more or less ingredients as you please - it will just change the nutritional counts I have listed here. 

So, want a magic salad? Roast your veggies. Problem solved. 

Be sure to visit Carole's Chatter for lots of fun food links! 

'Tis the season for all things pumpkin, is it not?

These simple, yet moist and delicious, muffins are perfect for fall - or any time, really. These can be whipped up in about 30 minutes from start to finish so are perfect for breakfast or brunch. They also freeze very well so the kids can take one out after school and pop it in the microwave for a snack. 

Quick breads are one of my favorite things to bake. 

Not only because they are "quick" but because they are so versatile and easy to tailor to suit your favorite flavors.

Pumpkin Chocolate Butterscotch Chip Muffins

Ingredients

3 cups flour

2 tsp cinnamon

pinch salt

1 tsp baking soda

1/3 cup chocolate chips

1/3 cup butterscotch chips

1/3 cup walnuts, chopped

4 eggs

2 cups sugar

1 1/2 cup pumpkin puree (not pumpkin pie filling)

1/2 cup Greek yogurt (plain or vanilla)

1 cup oil

Directions

Preheat oven to 350. Line 20 - 24 muffin tins with paper liners, set aside.

In a large mixing bowl, whisk together flour, cinnamon, salt, and baking soda. Add in the chocolate and butterscotch chips and walnuts.

In a separate bowl, whisk together egg and sugar until smooth. Whisk in the pumpkin puree and Greek yogurt. Vigorously whisk in the oil until well combined. 

Stir the dry ingredients in to the wet ingredients until just mixed - it's okay if a few small streaks of flour show. Evenly scoop into the prepared muffin tins.

Bake at 350 until muffins are lightly browned and a toothpick inserted near center comes out clean, about 15 - 20 minutes. Remove from oven and let sit in muffin trays for 5 minutes before removing to wire rack to cool completely.

Serve warm or at room temp. 

See... easy peasy.

You can easily change the 1 cup of add ins - I used 1/3 cup of each chocolate chips, butterscotch chips, and walnuts - to any that you like. For example dried cranberries, raisins, pecans, skor bits, caramel bits, dark chocolate chunks, etc. Really, really like chocolate - put in just a cup of chocolate chips and don't worry about anything else. Totally up to you!!! 

This is the best pumpkin pie.

Ever.

In the history of ever.

Pretty bold statement, I know. Thing is...... you really have to give this recipe a try to see that I'm not even lying. 

The first thing it has going for it is that it is deep dish. More pumpkin filling is never a bad thing, am I right? It also has a secret ingredient that I would never have thought to add to a pie. Black pepper. Weird, right? But don't leave it out - it makes it better. Seriously. 

And... those pie crust leaves on top just make it super pretty. 

Make it. Compare it to your usual pumpkin pie. Let us know what you think!

Pumpkin Pie

(Slightly adapted from Sally's Baking Addiction)

Ingredients

Crust

1/3 third of our Never Fail Pie Crust (HERE)

(or enough crust for bottom crust of a deep dish pie)

Filling

2 cups pumpkin puree (NOT pumpkin pie filling)

3 eggs

1 1/4 cup dark brown sugar

1 Tbsp cornstarch

pinch salt

1 1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground pepper

1 cup whipping cream

1/4 cup milk

Extras

whipped cream

Directions

Preheat oven to 375. Roll out pie crust and line a 9 inch deep deep pie dish with it. Bake the crust at 375 for 10 minutes. (If you are making extra pie crust leaves to decorate the pie then roll those out and bake on a cookie sheet for 10 minutes at this time. They are done when golden brown.)

Remove crust from oven and set aside.

Prepare filling - In a mixing bowl, whisk together pumpkin, eggs, and brown sugar until well combined. Whisk in cornstarch, spices, whipping cream, and milk. Continue whisking until everything is well mixed and smooth.

Pour into the pre-baked crust.

Turn oven down to 350 and bake pie until set - about 50 - 60 minutes. (FYI - I had to bake my pie for almost 90 minutes. Just cover the edges of the pie with a crust shield or tinfoil so they don't get too dark!!) You will probably want to cover the edges of the pie with a pie crust shield or tinfoil at the halfway mark of baking otherwise they crust will start to look burnt. 

(**Note** - If you are not using a deep dish pan then you will have way too much filling! If you are using a regular pie pan then just use the extra to make tarts or another, smaller pie!)

The filling will be fairly puffed up at this time but will sink down a bit as the pie cools.

If you made pie crust shapes to decorate the pie with then you can place them on now.

Let pie cool completely - at least 4 hours or so. Once the pie was room temp I put it in the fridge to chill. 

Slice and serve!

Of course it's not reaaaaally pumpkin pie until it's topped with whipped cream...

I'm the only one in the family that really goes crazy for pumpkin pie. 

And, trust me, I went completely bonkers for this version. 

Definitely keeping it as my favorite.

Pumpkin pie is traditional for Thanksgiving or Christmas dessert but, seriously, can we just enjoy it ALL THE TIME. 

Please and thank you.

Couple of notes - don't leave out the black pepper. Just. Don't Do. It.

Also, use DARK brown sugar. Light is okay but not as *jazz hands*  if you know what I mean.

We're sharing at Carol's Chatter. Be sure to stop by!

So apparently today is National Eat What You Want Day. It's totally a thing. Google it.

Anyway... yeah, I know it's just a day someone made up for no reason.

Here's the thing though.... it's an opportunity to eat what you want. 

Who doesn't want to celebrate that? 

Weirdos... that's who.

I'm celebrating with these healthified pumpkin scones with vanilla glaze. Pumpkin doesn't have to be a fall thing. Especially on National Eat What You Want Day. 

Vanilla Bean Pumpkin Scones

Ingredients

Scones

1 cup 1% buttermilk

2 eggs

1 vanilla bean, scraped & pod discarded

1/2 cup + 2 Tbsp pumpkin puree (not pumpkin pie filling)

1/4 cup Stevia for baking (I used Krisda)

2 cups almond flour

2 cups all purpose flour

2 Tbsp baking powder

1 Tbsp pumpkin pie spice

1/2 tsp nutmeg

1/2 tsp cinnamon

pinch salt

1/3 cup + 1 Tbsp butter, chilled & cut into small cubes

Glaze

4 Tbsp unsweetened almond milk, vanilla

2 cups icing sugar

1 vanilla bean, scraped & pod discarded

Directions

Preheat the oven to 375. Line a cookie sheet with parchment paper, set aside.

In a mixing bowl, Whisk together buttermilk, eggs, vanilla, and pumpkin.

In a separate bowl, whisk together Stevia, almond flour, AP flour, baking powder, and spices. Cut or rub in the cold butter until mixture resembles coarse crumbs. 

Stir the wet ingredients into the dry ingredients until just mixed. Do not over mix or your scones will be tough.

Drop by the spoonful (I used a medium cookie scoop) onto the prepared cookie sheet, about 2 inches apart.

Bake at 375 until bottoms are golden brown and scones appear dry on top, about 15 - 20 minutes. 

While scones are still warm, prepare glaze.

Prepare glaze - In a small bowl, whisk together almond milk, icing sugar, and vanilla bean until smooth.  

Dip the tops of all the warm scones into the glaze. (You can also spoon the glaze on top of the scones if you prefer)

Serve warm or at room temp.

I figured out the nutritional counts on Myfitnesspal. A serving is one scone and I got 46 scones with the medium cookie scoop. (If you don't have a medium cookie scoop I guesstimate the amount of dough as about 2 Tbsp.)

88 calories, 12 carbs, 4 fat, 2 protein, 1 fiber.

These are snack size scones but you can definitely make them bigger if you are having them with tea, or just on their own. 

 

Be sure to stop by Feeding Big, My Turn (for us), Cookin and Craftin,   for some fabulous links!!

 

It's been a long time since I tried a new veggie crust pizza. 

All you have to do is type "pizza" into the search bar in the upper corner of the screen and you'll see we really like our veggie crust pizzas. We have tried cauliflower, spinach, zucchini, carrot, spaghetti squash, black bean, beet, and others - Click HERE to get to the links to those versions. 

Seeing as how it is fall, I thought I would give some pumpkin a try. I basically took our spaghetti squash version and our black bean version and used that as my jumping off point to create this tasty curried pumpkin and chickpea version.

You are going to need to break out the forks for this one..... it is too fragile to pick up with your hands. If you like curry and all those delicious spices then you will probably be a fan of this creation.

So much fiber.

So much protein.

So little fat.

So incredibly filling.

According to Myfitnesspal the nutritional count for 1/4 of the pizza is:

460 calories, 66 carbs, 13 fat, 31 protein, and 26 fiber.

That's ONE QUARTER of the pizza people!! 

I ate a full quarter for lunch and just about exploded. 

Curried Pumpkin & Chickpea Pizza Crust

Ingredients

Crust

1 (540 ml) can chickpeas, rinsed & drained (Reserve 1/2 CUP for topping)

2 cloves garlic

1 can pumpkin 

1 egg

2 egg whites

1 Tbsp curry powder

1 tsp mustard seeds

1/4 tsp tumeric

1/4 cup coconut flour

Sauce

1 large tomato

1 slice of onion

1 clove garlic

1 tsp coconut oil

1 tsp curry powder

1/2 tsp cumin

1/4 tsp ginger

salt & pepper

squeeze of lime juice

Toppings

1 small potato, diced

1/2 medium head of cauliflower, chopped

1/4 cup frozen peas

1/4 cup onion

1/2 cup chickpeas (reserved from can used in crust)

1/4 cup Parmesan cheese, shredded

1/2 cup partly skim mozzarella, shredded

Directions

Preheat oven to 400 Line a 12" pizza pan and a cookie sheet with parchment paper, set aside.

Prepare crust - In a blender or food processor, pulse chickpeas and garlic until garlic is well chopped. Add in pumpkin, egg, egg whites, and spices and process until smooth, scraping sides as necessary.

When smooth, add in coconut flour and pulse until well combined. 

Scrape mixture onto prepared pizza pan and evenly spread out to edges of pan,

Bake in 400 oven for 20 minutes.

While crust is baking prepare sauce and toppings.

Prepare sauce - In the same blender or food processor you just used (no need to clean it), place the tomato, onion, garlic, coconut oil, spices, and lime juice. 

Process until smooth, scraping sides as necessary. Pour into small bowl and set aside.

Prepare toppings - Fill a medium saucepan halfway with water and bring to a boil. Add in diced potato and boil 10 minutes. Add in the cauliflower and continue to boil for another 5 - 10 minutes, until veggies are soft. Add in your frozen peas and remove pan from heat. Let sit about 5 minutes and then drain off water.

Add in onions and the reserved chickpeas.

Stir about 1/4 cup of the prepared sauce into the toppings.

Let sit on the burner you just shut off to keep warm.

When pizza crust has reached the 20 minute mark -- very carefully remove it from the oven and gently flip it onto the prepared cookies sheet. (I do this by holding the pizza pan on the bottom with one hand and placing the cookie sheet upside down on top of the pizza crust. Then I put my hand on top of the bottom of the cookie sheet and quickly flip the pans in my hand so the cookie sheet is now on the bottom. You can then remove the pizza pan and parchment paper.)

Smooth out any cracks that may appear. Place back in oven for another 10 minutes.

Remove from heat and spread with the sauce and sprinkle with the Parmesan cheese.

Top evenly with the cauliflower/chickpea mixture and then sprinkle with the Mozza cheese.

Return to oven to bake an additional 10 minutes - until cheese is bubbly.

I then like to turn on my broiler for 2 or 3 minutes just to brown things up.

Let sit 5 minutes before cutting.

As mentioned above, this crust is a little fragile. You will need to serve it with a flipper and eat it with a fork.

That being said - we think this is such a cool recipe. 

So different, so tasty, and pretty healthy to boot.

This will take about an hour and a half from start to finish as it takes a good 40 minutes or so in the oven with all the flipping and topping and what not. 

IMO - Totally worth the extra little bit of effort though.

Oh, yes, if you are wondering, this is gluten free too. 

Check out these fun linky parties - Cookin and Craftin, Feeding Big, Carole's Chatter