4

votes

Canned Pumpkin --> Pumpkin Pie via microwave, is this possible?

Answered on September 12, 2014
Created October 28, 2011 at 6:49 PM

I'm in thee mood for some pumpkin pie. I have 1 can of organic pumpkin, some European butter, stevia, cinnamon, salt and some eggs. I don't have access to an oven (well I just don't have any oven containers/holders) but I was wondering if anyone has made a pumpkin pie like mixture using any variant of these ingredients in a microwave? Even a stove top works. I think it'd be a great idea to make it myself... the local grocery has these mini pumpkin pies with 5 g of transfat :-o. I was shocked and disturbed. Thanks!

EDIT: I can't believe how many awesome recipes there are already. Thanks all!!!!!!

Ce7e28769d92d5de5533e775b1de966e

on October 28, 2011
at 09:07 PM

I did a post for you below but also, when I need something cozy quickly, I just like heating up some pumpkin puree with a little coconut milk or regular milk (whatever is open) and some spices, maybe a little honey, and eating with a really big spoon. It gives the fix.

77877f762c40637911396daa19b53094

(78467)

on October 28, 2011
at 08:10 PM

I've made low-carb muffins in the microwave with eggs. No problems whatsoever.

D117467bf8e8472464ece2b81509606c

(2873)

on October 28, 2011
at 07:37 PM

Yep! The eggs are the tricky part. I know that egg substitutes cook fine in the microwave, but I am so past that bland, tasteless phase of my life. I hope real eggs turn out fine after a nuke.

77877f762c40637911396daa19b53094

(78467)

on October 28, 2011
at 07:33 PM

Yep, I think the key here is the eggs to help binding/thickening and the spices. Milk/coconut milk will help the texture/flavor, but even with just pumpkin and the spices, it would be delicious. ;)

D117467bf8e8472464ece2b81509606c

(2873)

on October 28, 2011
at 07:30 PM

That sounds really good. I'll have to leave out the ginger and milk though. It should still taste phenomenal.

D117467bf8e8472464ece2b81509606c

(2873)

on October 28, 2011
at 07:09 PM

So am I! But I feel like with sweets too much of stuff could throw off the balance. Oh, and I also have some honey. The mixture is bound to taste good!

3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 28, 2011
at 07:00 PM

I mean with ingredient like that how could you go wrong? Slap it together and see how it tastes....heck I may not even heat it except to melt the butter. I'm all about trial and error/disaster in the kitchen :)

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5 Answers

3
94e89cc96d5a58b71f36b369b8082999

on October 28, 2011
at 07:04 PM

This isn't a perfect answer, but I like to make a pumpkin pudding that tastes similar to pumpkin pie. Just take equal parts canned pumpkin and coconut milk, then toss in a healthy heap of pumpkin pie spice, a dash of vanilla extract, a bit of stevia, and then sprinkle some almond flour into it until you get the right texture. Cook on the stove over low heat for about 15 minutes.

2
42f31d2df6a59f40845020e3ffd70394

on October 28, 2011
at 08:58 PM

I was working on a similar concoction tonight! Use all spice or pumpkin pie spice in place of the cinnamon. I made it without the Stevia and used a banana instead. The end result was less pumpkin pie tasting but better in my opinion. It tasted like the best bowl of oatmeal I've ever had! Toasted pecans are a must regardless of which.direction you take it!

2
Ce7e28769d92d5de5533e775b1de966e

on October 28, 2011
at 08:35 PM

There are a ton of things that you can do on the stove top: steamed pudding that is more cake like, regular pudding, etc. I'm going to give you two recipes, one that I was messing around with last week that turned out damn good and I think will be awesome for Thanksgiving and then the filling I used for my pumpkin pies that I adapted to be more Paleo friendly. You can make pudding in a microwave, just make sure to use a glass bowl and microwave on high/medium checking every two minutes or less, stirring, so everything cooks evenly and thickens accordingly.

Pudding --

  • 3/4 cup coconut sugar-
  • 2 large eggs
  • 1 tablespoon molasses
  • 1/8 teaspoon salt
  • 1/8 teaspoon each: ground cinnamon, mace, cloves, and freshly grated nutmeg
  • 1 can solid-pack pumpkin (15 oz)
  • 2 cups coconut milk or heavy cream

Combine and then heat low on the stove, keeping a close eye on it. When heated - eat up.

Pumpkin Custard "Pie"

  • 1 Kabocha squash
  • 5 eggs
  • 1 cup coconut milk
  • 1/3 cup coconut palm sugar - you can use coconut sugar if you can't find the palm. Basically sweeten to taste.
  • 1 teaspoon vanilla
  • pinch salt
  • pinches of cinnamon and any other baking spice you like

Cut the top off the Kabocha and scoop it clean. Mix the custard and put into the squash. Bring water to a boil and put the squash in a steamer basket, the lid of the squash at the side. Lower the water to a simmer, put the steamer basket in, cover the pot, steam. Don't lift the lid, let it sit and do it's thing, but it should take about 45 minutes, check the custard to see if it's set and if still runny after the 45 minutes let it go a bit longer. Should be solid and firm. When it is, lift out the basket, let the squash cool, and when you're ready to serve you'll cut it just like a pie. So the Kabocha is the "crust" and the custard is the filling. It looks really cool and is quite tasty. Note that Kabocha is one of the pumpkins that you can easily eat the skin of so you'll be eating the skin, squash, custard.

1
77877f762c40637911396daa19b53094

(78467)

on October 28, 2011
at 07:09 PM

Phazo, sounds like we need to start a science experiment. Use the recipe on the back of the can but substitute coconut milk for the evaporated milk. Not sure on the Stevia amount, but it should be considerably less than the sugar amount. Maybe a couple of tablespoons?

The most important part will be the spices. I take the recipe from the back of the can and double the spice amounts, as I prefer it that way.

Here is the Libby's recipe:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S?? 100% Pure Pumpkin
1 can (12 fl. oz.) NESTL???? CARNATION?? Evaporated Milk

Timing in the Microwave, I'm not sure on. I'd start with 10 minutes. Depends on how much you are making. If you just fill up a coffee or tea cup with this recipe, try starting with 2 minutes.

I will try this soon, though, because I've been thinking along the same lines as you. You could even use crushed pecans as the "crust".

EDIT: I also use 1/4 teaspoon nutmeg and 1 Tablespoon of vanilla extract.

D117467bf8e8472464ece2b81509606c

(2873)

on October 28, 2011
at 07:37 PM

Yep! The eggs are the tricky part. I know that egg substitutes cook fine in the microwave, but I am so past that bland, tasteless phase of my life. I hope real eggs turn out fine after a nuke.

77877f762c40637911396daa19b53094

(78467)

on October 28, 2011
at 08:10 PM

I've made low-carb muffins in the microwave with eggs. No problems whatsoever.

77877f762c40637911396daa19b53094

(78467)

on October 28, 2011
at 07:33 PM

Yep, I think the key here is the eggs to help binding/thickening and the spices. Milk/coconut milk will help the texture/flavor, but even with just pumpkin and the spices, it would be delicious. ;)

D117467bf8e8472464ece2b81509606c

(2873)

on October 28, 2011
at 07:30 PM

That sounds really good. I'll have to leave out the ginger and milk though. It should still taste phenomenal.

0
072fd69647b0e765bb4b11532569f16d

(3717)

on October 29, 2011
at 01:51 AM

I don't have a microwave recipe for you to make pumpkin pie, but I eat a lot of canned pumpkin and love it every time. Straight out of the can with cinnamon PWO is a staple. Mixing with coconut milk or some Greek yogurt, fruit and nuts makes a nice parfait of sorts (I guess). It's as flexible as you want to make it, so baking it in the microwave sounds like a winner to me. I plan to try some of these suggestions.

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