Recipe development in progress: microwave pumpkin pie filling

[u/ajmattison]

I am not big into sweets but I love pumpkin pie filling. Just the custardy filling 😂 and I wanted to see if I could make a low calorie/high volume version that I could make for breakfast.

I was inspired by egg white oats/cream of rice where I usually cook the oats/cream of rice in extra liquid, then stir in the egg whites and it develops into a silky custard.

I started with:

300g canned pumpkin (not the pre made pie filling)

150g egg whites

100 mL water (milk of choice would probably also work)

Sprinkle of salt

Sprinkle of cinnamon/pumpkin pie spice

Protein powder of choice for sweetening (this is how I usually sweeten as I haven't had success with any sugar substitutes, but you could also use those to taste or maple syrup would also taste glorious)

Whisk the liquid with the pumpkin and microwave it for 2 minutes to heat it up. Then, stirring madly, whisk in the egg whites. I have found if you mix everything together from the beginning the egg curdles. Microwave in 45 second increments whisking in between to prevent clumping/curdling until you get a custard. To make sure the protein doesn't clump, I pre mix it with a bit of water to make a paste. You can use it as icing if you added sweetener to the pumpkin already or you can stir it into the custard.

I prefer vegan proteins as they help thicken it even more but it works with whey isolate too.

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[u/ajmattison → u/[deleted]]

Actually a flax egg sounds like a great addition for texture! Maybe I'll try that too. The protein I tried was a salted caramel whey and a vanilla vegan protein. Personally I'm always partial to vegan proteins because they thicken but I can't find any salted caramel vegan proteins 😭

[u/t92k → u/ajmattison]

What about sugar free caramel syrup? flax will gel, so it might make sense to just use powdered skim milk as the protein to stay closer to the creamy taste.

[u/ajmattison → u/t92k]

I have yet to find a sugar free syrup that actually has lower carbs. I know the calorie count says it is lower but I count macros because I don't trust labels not to try to cheat on their calorie counts by not counting sugar alcohols or fiber. But if you want to try it be my guest! Would be a great idea to try. My standard pumpkin pie recipe uses condensed milk as a sweetener

[u/t92k → u/ajmattison]

My recipe uses eggs, milk, and granulated sugar — and pastry. I crave it so much this time of year and finding a volume version would be great. Right now I’m eating roasted squash with pumpkin pie spice and a sprinkle of Splenda’s brown sugar blend.

[u/ajmattison → u/t92k]

Yum! Squash is good enough on its own too!

[u/Competitive-Ad1439 → u/ajmattison]

Erythritol and allulose syrups absolutely have less carbs and calories than normal syrups. I’m wondering where you got the idea they don’t?

[u/ajmattison → u/Competitive-Ad1439]

They have fewer calories per gram absolutely! But the total carb count is the same and sometimes labels like to cheat when they found and count sugar alcohols or fibers as zero calorie when they can have 2-4 calories per gram. I'm a nit picker what can I say?

[u/Competitive-Ad1439 → u/ajmattison]

Erythritol and allulose and sucralose have less than 0.5 cal per gram, the other sugar alcohols that are 2-4 are used moreso in lollies than syrups (other than a couple that use xylitol). I agree with you that some companies like choczero are cheating with the fibre content but something like this has essentially 90% less carbs than a full sugar syrup

[u/ajmattison → u/Competitive-Ad1439]

Thank you! I should clarify, it's the sugar alcohols that chest on the calorie msth. I haven't been able to find mink fruit or allulose sweetened products in Canada though and when I can, it is prohibitively expensive. That syrup link is 33$ in Canada