Upside Down Pumpkin Pie - Low Sugar
Great take off from the Libby's pie recipe. After I altered the recipe, it lowered the per serving calories to 306 & 11g of sugar (Original recipe: 422 cal & 33g sugar per serving).
Great take off from the Libby's pie recipe. After I altered the recipe, it lowered the per serving calories to 306 & 11g of sugar (Original recipe: 422 cal & 33g sugar per serving).
- Carbohydrate 19.15501125 g
- Cholesterol 22.7765625 mg
- Fat 8.615135 g
- Fiber 0.125025000452995 g
- Protein 0.13834125 g
- Saturated Fat 5.448500625 g
- Serving Size 1 1 Serving (31g)
- Sodium 1.42175 mg
- Sugar 19.029986249547 g
- Trans Fat 0.605743125000002 g
- Calories 148 calories
Step-by-step
- Heat oven to 350.
- Mix sugar, splenda, salt, cinnamon, ginger and allspice in a bowl.
- Beat eggs in large bowl. Stir in pumpkin & dry mixture, gradually stir in evaporated milk.
- Put mixture in a greased 9x13 pan. Sprinkle dry cake mix over pumpkin. Drizzle butter over dry cake mix. Cover with nuts.
- Bake at 350 for 50 min, DO NOT REMOVE, turn off oven, cool pie in oven.
Opening a can of pumpkin puree and dumping it directly into a mixing bowl without checking its temperature first can lead to scrambled eggs once the heated spices and whisked dairy are incorporated. Achieving the right texture in a modified custard requires deliberate ordering of ingredients. Incorporating both granulated sugar and a sugar substitute balances moisture retention while lowering the overall glycemic impact.
- Whisk the eggs thoroughly before adding the pumpkin puree to ensure uniform emulsification throughout the 9x13 pan.
- Spread the dry gluten-free cake mix evenly across the spiced pumpkin layer without pressing it down, allowing the melted butter to hydrate the mixture properly during baking.
- Bake the dessert at 350 degrees Fahrenheit for 50 minutes, then leave the pan inside the turned-off oven to prevent sudden temperature drops from cracking the custard surface.
Modifying traditional baking ratios often requires careful management of cooling times to achieve proper setting. Leaving the dessert undisturbed in the cooling oven allows residual heat to finish cooking the center safely.
