Actually, not pumpkin at all...
When I was in college what I THOUGHT was pumpkin pie was actually sweet potato pie! I have no clue how they managed that since, at the time, I didn't like sweet potatoes. But I loved it because it tasted just like pumpkin pie...
Fast forward...um...too many years to tonight. I had a leftover roasted sweet potato in the fridge, and a sweet tooth. So I didn't make sweet potato pie, I wanted something a little lighter for summer, but a similar flavor.
Out came the KitchenAid, I peeled the potato and cut it into chunks, then threw a brick of full-fat cream cheese in and mixed until they were smooth. Then I poured in a little vanilla, a lot of cinnamon, some nutmeg, a little brown sugar sub, and a large packet of sugar-free vanilla pudding mix, and blended until smooth. (NOTE: you have to scrape down the sides OFTEN, and don't forget the bottom!) Then, with the speed turned down, I added a quart of half'n'half. (I would have used a mixture of heavy cream and water, had I had some.) Continued to mix after scraping the sides and bottom down again until it started to thicken, then poured into 2 quart serving bowls and put them in the fridge to set.
This made a massive amount of "pumpkin cheesecake pudding". (Hey, if Siena Heights can call it pumpkin pie, I can call this pumpkin cheesecake pudding!) About 2 quarts, judging by the size of the bowls I had to pour it into to refrigerate...
I'm drooling, about to go have some - of course I tasted it before - and I know it isn't REALLY low carb...about 35g in the sweet potato, 48 in the half'n'half, 16 in the pudding mix, 8 in the cream cheese...that's 107 grams. But for 16 half-cup servings, it doesn't sound nearly so bad, at about 7g per :).
When I was in college what I THOUGHT was pumpkin pie was actually sweet potato pie! I have no clue how they managed that since, at the time, I didn't like sweet potatoes. But I loved it because it tasted just like pumpkin pie...
Fast forward...um...too many years to tonight. I had a leftover roasted sweet potato in the fridge, and a sweet tooth. So I didn't make sweet potato pie, I wanted something a little lighter for summer, but a similar flavor.
Out came the KitchenAid, I peeled the potato and cut it into chunks, then threw a brick of full-fat cream cheese in and mixed until they were smooth. Then I poured in a little vanilla, a lot of cinnamon, some nutmeg, a little brown sugar sub, and a large packet of sugar-free vanilla pudding mix, and blended until smooth. (NOTE: you have to scrape down the sides OFTEN, and don't forget the bottom!) Then, with the speed turned down, I added a quart of half'n'half. (I would have used a mixture of heavy cream and water, had I had some.) Continued to mix after scraping the sides and bottom down again until it started to thicken, then poured into 2 quart serving bowls and put them in the fridge to set.
This made a massive amount of "pumpkin cheesecake pudding". (Hey, if Siena Heights can call it pumpkin pie, I can call this pumpkin cheesecake pudding!) About 2 quarts, judging by the size of the bowls I had to pour it into to refrigerate...
I'm drooling, about to go have some - of course I tasted it before - and I know it isn't REALLY low carb...about 35g in the sweet potato, 48 in the half'n'half, 16 in the pudding mix, 8 in the cream cheese...that's 107 grams. But for 16 half-cup servings, it doesn't sound nearly so bad, at about 7g per :).
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