Picky eater? Hide another vegetable in my sneaky no bake low carb pumpkin pie. This pie is also gluten free, and grain free.
If you haven’t noticed, I’m a big fan of pumpkin this time of year. This month so far, I’ve already posted recipes for my Sugar Free Pumpkin Bread and my Coconut Flour Pumpkin Muffins. I’m a prime example of what those pumpkin fanatic memes joke about.
For the past few weeks, I’ve been itching to really make a low carb pumpkin pie. Pumpkin pie pairs well with almost anything this time of year, don’t you think? Especially with a nice hot cup of coffee in the evenings.
But for this pumpkin pie, I wanted to add a little something extra. Weeks ago in my scheming, I had already thought about how I could try to incorporate cauliflower into a pie. You probably think I’m nuts but hear me out on this one.
I figured with the pumpkin, spices, and sweetener, I could probably get away with hiding the taste. I’ll admit that I was a bit hesitant when I finally got the chance to try out my idea. But I’m so glad I went for it!
Cauliflower is one of those veggies I actually don’t like to eat. But I can tolerate it if I can mask the taste of it. Even cauliflower mash tastes convincingly like potatoes with the right ingredients.
Since I had already baked my Coconut Flour Pie Crust, I decided I’d try to make a no bake version of the pumpkin pie. I think the results worked out really well. At least, I hope you enjoy the pie as much as I have!
In addition to the cauliflower, I introduced a new spice to my pumpkin pie regimen. Believe it or not, I added some fresh black pepper in the mix with my other spices. Apparently, it was a common ingredient in old-fashioned pumpkin pie recipes. I also added a little bit of organic blackstrap molasses which helps give the pie a brown sugar taste.
When you’re baking the pie, the cauliflower taste will be a bit more prominent. But after you mix the spices and sweetener together, it will subside a lot more. When the pie is chilled in the fridge for a couple of hours, I was not able to taste any cauliflower.
Now for the cauliflower, you don’t have to drain the excess water out of the rice. Unless you’re worried it might taste like cauliflower – then go for it. But, I only noticed the slight taste while warmed on the stove.
So I bet you’re wondering why I wanted to add cauliflower into my pumpkin pie recipe. For one, I wanted to find a way to reduce the carbs and sugar in the recipe. Also, I wanted to see if it was possible to sneak in another vegetable into the pie.
It was also a unique way to sneak in more vitamins into my diet. Cauliflower is naturally high in vitamin K, vitamin A, and a slew of other nutrients. While pumpkin is naturally high in vitamin C, vitamin K, iron, and more.
When you’re a picky eater, it helps to learn to become creative in baking recipes. I’d actually like to experiment more with hiding other vegetables in other dessert recipes. I think it’s a creative way to get your veggies in.
- 1 cup pureed pumpkin
- ¼ riced cauliflower
- ½ cup Swerve sweetener (or other granular sweetener)
- ½ cup unsweetened almond milk
- ¼ cup heavy whipping cream
- 2 eggs, large
- 1 tsp ground cinnamon
- ½ tsp ginger
- ½ tsp + ⅛ tsp nutmeg
- ⅛ tsp black pepper
- ⅛ tsp cloves
- 2 tsp vanilla extract
- ½ tbsp organic black strap molasses
- 1 gelatin packet
- Preheat the stove on low.
- In a blender, mix together pureed pumpkin, riced cauliflower, eggs and the unsweetened almond milk. Blend until smooth, and pour into sauce pan on the stove.
- In the sauce pan, add the Swerve sweetener, heavy whipping cream, ginger, nutmet, black pepper, cloves, vanilla extract and organic black strap molasses.
- Stir in pan on low, making sure it doesn't bubble.
- After it's warmed, whisk in the gelatin for a few minutes until it thickens.
- When the batter is a little thicker, take off the stove and place in the pie crust.
- Refridgerate for up to two hours, or until cooled, before serving.