I think I have an obsession. Pretty soon I’m going to be sporting yoga pants (aren’t you glad I’m an introvert and stay at home 99% of the time??), driving an SUV, and swinging through Starbucks, lol. This pumpkin thing is getting out of hand :(. Ok. No. No to all except the SUV, and then I still want to keep my truck :). I love my truck.
This fall weather is doing something different to me this year, I’m really kinda digging the pumpkin thing. Of course, if you follow me you know that means kabocha and not American pumpkin since it’s lower carb and packed with micronutrients :). So far I’ve made pumpkin pancakes, pumpkin whoopie pies, savory pumpkin soup, pumpkin pie bars, pumpkin muffins, and pumpkin roll. WILL THE MADNESS EVER STOP?? God, I hope not :). The best part about kabocha is, unlike traditional pumpkins, they are not seasonal. That’s right, you can enjoy this stuff all year long if you wish? How cool is that?? Since the trees look like this, though…
…I’m primed for all this pumpkin stuff! So, The Lady and I have been hanging out today, she’s comfy and pretty in her recliner, researching I think what she wants for a new laptop. I, on the other hand, am a little bored so I thought I’d cook. She turned to me minute ago and said:
“I don’t see you making any treats…”
Oh. but she was mistaken. She saw me making fathead dough (very tasty and versatile replacement for several doughs such as for pizza crust, a variety of stromboli, and cheese danish) and thought I was only working on tonight’s dinner – a feta-spinach-pine nut braided pastry – but she didn’t know I have another trick up my sleeve. Yup. FATHEAD PIE CRUST!
No. The Hobbit hasn’t gone off his rocker.
In this recipe, I’m doing them as individual tarts as that fits our lifestyle the best, but don’t be afraid to roll it out into one crust and make a whole pie with it instead. It works quite nicely :). You get the texture of a nice pie crust without all the carbs. It isn’t as solid and easy to flop into the pie plate like traditional wheat crust, but it is a lot easier to fix if it tears, you can mold\shape it to your heart’s content, and oh yeh…IT TASTES AWESOME! The crust is my basic fathead crust with some sweetener added. For your convenience, I’ve included it below instead of having you chase all over my blog for the original. I even created a video that walks you through the basics :).
Also, if doing them as tarts, I have a Hobbit tip for you:
Flatten out a baking cup.
Plop a ball of dough on it.
Roll it out to fit the flattened cup.
Flip it into your muffin tin with the paper side up.
Peel off the paper.
Press into cup.
SIMPLE AND NEAT!
So, ready to make some PIE (errr, tarts)??
- 1.5 cups low moisture, skim milk mozzarella
- 4 tbsp almond flour
- 3 tbsp coconut flour
- 4 tbsp butter, melted
- 1 egg
- 1 tbsp stevia (or sweetener of your choice)
Preheat oven to 425F
First, let’s make the crust. Mix all the dry ingredients in a bowl, then add one well-beaten egg and butter. Stir until well combined. Set aside. In a separate bowl, melt your mozzarella in the microwave on 30-40% (depending on power) for 2 minutes, stirring and blending after 1 minute. Stir again to make sure it is good and blended.
Immediately add this to the rest of the mixture and fold it over and over to incorporate as much of the cheese with the others.
Nuke it for 10 seconds on high, then fold\kneed it until you have a uniform color with no obvious ‘cheesy’ spots. Repeat the nuke if you if it starts getting hard to work the cheese. Once you have it uniform, roll it into a ball, then nuke one more time for 10 seconds on high.
Now, split it up into 8 balls, then press\roll the balls out into circles to match your muffin tin (remember my hint above!). Press each one into the tin. Let it sit while you whip up the filling.
Ingredients (pie filling):
- 1 cup cooked kabocha squash
- 2 eggs
- 2 tbsp heavy cream
- 1/4 cup sweetener
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, dash of cloves)
Combine everything into a bowl, then whisk or beat until well combined and kinda smooth (some chunks of kabocha is ok).
Using a measuring cup as a ladle, spoon 1/4 cup of the filling into each tart.
Drop the tin a few times to level out filling, then place in the oven. For tarts, leave the temp at 425F for 5 minutes, then reduce to 350 for 15 minutes or until the filling passes the toothpick test. The procedure is the same for a pie, except to leave at 425F for 15 minutes, then bake for 30-40 minutes.
Nutritional information per tart or slice of pie (based off my ingredients, double-check!): Calories: 124, Fat: 15g, Protein: 8g, Carbs: 3g, Fiber: 1g, Net Carbs: 2g
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!