Thank you for a wonderful crust that I made today ...I am a pie crust master in high carb recipes. I have not been able to find a keto carb crust until today ! You are a great success. I also made pumpkin pie filling .
Sure you can, or consider to replace it with any other form of powdered protein. It does serve as a part of pie body, also most importantly, help to hold the pie crust all together, prevent crumbly when you cut the pie, for beauty reason; you'll have a beautiful pie! Wish you a wonderful day~
Yes, you're right! :) So in video I mentioned milk powder or any other protein powder. With xanthan gum and milk/protein powder, it holds together better, serve as the role of "gluten" in wheat flour, though traditional pie crust requires less gluten to make it "more crusty" and "crispier", gluten still serves an important part. The reason I prefer milk powder is its delicious creamy flavor. For carb content in this recipe, 30g of milk powder contains 10g carb, 450g of pumpkin contains 30g carb. In this 9-inch pie, divided into 8 pieces, each piece has about 5g carb (1.25g carb from this milk powder, 3.75g from pumpkin). In developing this recipe, I've also tried 2 different whey protein powder, soy flour, or even oat fiber, psyllium Husks, flaxseed meal. It's fun to play with different ingredients. They brought different textures and flavors. I just think in texture and flavor, whole fat milk powder works the best, and the carb content is relatively acceptable. I hope it helps. Wish you a really nice day/night~
Thank you for a wonderful crust that I made today ...I am a pie crust master in high carb recipes. I have not been able to find a keto carb crust until today ! You are a great success. I also made pumpkin pie filling .
A woman after my own heart... start with a pumpkin 😀, and make sure you reuse that perfectly still good parchment paper.
Looks great! Im going to try this recipe this week. But what is the purpose of the xanthan gum in the filling?
Can I omit the milk powder ? How important it is in forming the structure?
Sure you can, or consider to replace it with any other form of powdered protein. It does serve as a part of pie body, also most importantly, help to hold the pie crust all together, prevent crumbly when you cut the pie, for beauty reason; you'll have a beautiful pie! Wish you a wonderful day~
Nadia L thank you! But won’t milk powder high in carb?
Yes, you're right! :) So in video I mentioned milk powder or any other protein powder. With xanthan gum and milk/protein powder, it holds together better, serve as the role of "gluten" in wheat flour, though traditional pie crust requires less gluten to make it "more crusty" and "crispier", gluten still serves an important part.
The reason I prefer milk powder is its delicious creamy flavor. For carb content in this recipe, 30g of milk powder contains 10g carb, 450g of pumpkin contains 30g carb. In this 9-inch pie, divided into 8 pieces, each piece has about 5g carb (1.25g carb from this milk powder, 3.75g from pumpkin).
In developing this recipe, I've also tried 2 different whey protein powder, soy flour, or even oat fiber, psyllium Husks, flaxseed meal. It's fun to play with different ingredients. They brought different textures and flavors. I just think in texture and flavor, whole fat milk powder works the best, and the carb content is relatively acceptable.
I hope it helps. Wish you a really nice day/night~
Nadia L oh thank you!
whats the sugar/carb content? Thanks btw. It looks delicious.
Thank you Jason for your question.
8 slices (9 inch pie)
0.6g sugar / 3g total carb per slice
Wish you a wonderful weekend
@@NadiaLoProjects Keep up the great work. luv your vids.