Frozen Pumpkin Pie
THM:S, low carb, sugar free, gluten/egg free
Author: Briana Thomas
Serves: 8
Ingredients
For the pecans:
- 24 pecan halves
- 1 T. butter
- THM Super Sweet Blend, salt, and black pepper (to taste)
Filling:
- 1 (15 oz.) can plain pumpkin puree
- ⅔ c. cottage cheese
- ⅓ c. unsweetened almond milk
- 4-6 T. xylitol*
- 1 T. vegetable glycerin
- 1 tsp. each butter, maple, vanilla extracts
- ¾ tsp. pumpkin pie spice
- ⅛ tsp. salt
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
- -
- 2 T. unsweetened almond milk
- 1 tsp. plain gelatin
- -
- 1 c. heavy whipping cream
Instructions
- First, toast the pecans so they can cool down. Melt the butter in a skillet on the stovetop, then add the pecans and toast over medium-high heat until darker in color and fragrant. Sprinkle with Super Sweet Blend, salt, and pepper to taste. (I'm not joking about the pepper - it's good!) Set aside to cool.
- FOR THE FILLING:
- Blend the first section of ingredients in a blender until smooth. (I use this Vitamix.)
- Whisk the gelatin into the almond milk, then heat the mixture until it starts to bubble. (I do this in the microwave.)
- Add the gelatin mixture to the heavy whipping cream and immediately start beating with a hand mixer. Beat until stiff peaks form.
- Fold the pumpkin mixture into the whipped cream by hand with a spatula until uniform in color. Pour into an ungreased 9" pie plate and smooth the top. Top the pie with the cooled pecans, 3 halves to each piece. Cover and freeze the pie until firm, then serve. The pie will freeze solid if frozen for an extended period of time; in this case, let it thaw on the counter for 30 minutes before cutting. Let the pieces thaw a little longer for optimum texture (or nuke for a few seconds). I recommend cutting the whole pie and freezing leftovers in individual slices for quick snacks/desserts.
Notes
*I do not recommend replacing the xylitol with a less concentrated sweetener. The sugar alcohols are important in this recipe. Erythritol may work in its place, but I haven't tested it to see if it has the same properties as xylitol in ice cream. I much prefer the taste (or lack thereof) of xylitol. I used 6 T. but found it to be a little too sweet for my tastes, so I recommend starting with 4 T., then adding more if you want. The reason I left the suggestion of 6 T. in the recipe is because most of you add more sweetener to my recipes anyway, so it might be perfect for you!
You can try omitting the vegetable glycerin if you don't have it, but I add it to all my frozen dessert recipes because it improves the texture so much! We buy this brand from Amazon.
Don't feel like making a pie? Try blending the pie filling ingredients all together in a blender - pumpkin, cream, heated gelatin mixture, and all - then churn in an automatic countertop ice cream churn.
Want better coverage from the pecans? Try chopping them before toasting.
NUTRITION (per serving): 207 calories, 16 g fat, 13 g carb., 2 g dietary fiber, 4 g protein (Carbs minus sugar alcohols, fiber, and glycerin: 4.5 g)
You can try omitting the vegetable glycerin if you don't have it, but I add it to all my frozen dessert recipes because it improves the texture so much! We buy this brand from Amazon.
Don't feel like making a pie? Try blending the pie filling ingredients all together in a blender - pumpkin, cream, heated gelatin mixture, and all - then churn in an automatic countertop ice cream churn.
Want better coverage from the pecans? Try chopping them before toasting.
NUTRITION (per serving): 207 calories, 16 g fat, 13 g carb., 2 g dietary fiber, 4 g protein (Carbs minus sugar alcohols, fiber, and glycerin: 4.5 g)
Recipe by Briana Thomas at https://www.briana-thomas.com/frozen-pumpkin-pie/