I think the crust would be good for other no-bake pies, maybe varying the nuts. One portion of this dish contains roughly 1g of protein, 12g of fat. Very much like cool-whip but much healthier!! Pumpkin Whipped Cream might be a good recipe to expand your side dish recipe box. So next time, and there will be a next time, I will double the pudding, using the whole can of pumpkin and have TWO pies:)) Oh yeah, Topped it with Tru-Whip, another great product from my health food store. I did find the one recipe made enough crust for two pies. No problem getting it out of my stainless steel pie plate. Once the pudding was cooked, I poured it into the date nut crust and set it in the fridge to cool. Don’t remember if I added the salt or not. And I used sucanat sugar, a rich brown sugar from my health food store. I used 2 teaspoons pumpkin pie spice, regular recipe would call for 1-3/4 teaspoons. I added an egg, something that does go in regular pumpkin pie and I wanted to be sure it set up. My regular pumpkin pie recipe from the name brand pumpkin label does not call for it. Pour mixture into cooled crust place pie plate on a rimmed baking sheet. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt whisk in cream. Remove beans and foil let crust cool completely, and set aside. To make this whipped cream, to our heavy whipping cream, we simply add pumpkin, keto powdered sugar, pumpkin pie spice, and vanilla. Though I recommend following the recipe first time…on this one I did not. Bake until edge of crust is firm, about 20 minutes. If it does a lot of sloshing around it probably isn’t a good can. – Make sure your coconut milk is fresh – I find the longer it’s set on the shelf the less likely it is to whip. So I would only add tapioca flour in the case that your coconut milk is still liquidy after chilling as more of a “last chance” method of saving it. Plus, because tapioca flour is so fine it didn’t affect the flavor or texture one bit! I added in a little vanilla extract and powered sugar and ‘voila’ – perfection! I did try this method with a can that produced plenty of thick cream after my initial test and it didn’t seem to help as much. And it stayed thick and luxurious in the fridge for days after. I was ready to count it a loss when I accidentally added the tapioca flour and it thickened right up! I couldn’t believe it – literally thee best and thickest coconut whipped cream I’d ever made. Add the heavy whipping cream, powdered sugar, pumpkin pie spice, and vanilla extract to the bowl of a stand mixer. It couldn’t have been more perfect timing because the can of coconut milk I’d bought was a dud, meaning it was still liquidy and unseparated after chilling. ![]() It happened when I thought I’d grabbed the powdered sugar from my newly organized mason jar pantry when I’d actually grabbed the tapioca flour. NOTE: While making this pie I accidentally discovered a secret way to make perfect coconut whipped cream even if you get a bad can!
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