High PROTEIN

[@karenreaves3650]

Coconut flour is low carb with no Oxalates, I am planning to make macarons for Christmas. Thank you for your great cooking techniques and recipes Chris.

[@ChrisCookingNashville]

You’re so welcome. Thanks for watching. 😊

[@scottw2317]

I might try using pecan meal though generally you have to make your own as the high fat content will oxidise over time and that many of the pecan meals are higher carb as they are end products of oil extraction. Pecans are lower carb and very low oxalate compared to almond flour. Coconut flour is a much 'hungrier' flour taking more liquids and thus is usually used much more sparingly that other low carb 'flours'

[@ChrisCookingNashville]

Works great for this recipe 👍🏼

[@audreygregis8721]

When we had to go gluten-free 20yrs ago, I went to using gluten-free flour. Not an easy task when making pie crust, but I made it work, as you did, Chris.😊 Never used almond flour in my pie crusts, but I did use it in other recipes for a decade...to my demise when I went Carnivore and found out about oxalates 4 1/2yrs ago. But, sooo worth it, as after 3yrs, last year my allergies of 48yrs disappeared! I'm now 69, and live happily without allergies! But, I clicked on this video hoping I'd find something I hadn't thought of with crust, as I won't ever go near almond flour again.😅 Sooo, might experiment with a few things, as right now, I use my homemade pumpkin pie recipe....one can of pumpkin (I used to always use butternut squash, when the kids were home and I had enough people to cook for), exchange the 1cup of milk for coconut milk, use 3-4 beaten eggs, 1/2tsp Redmond's salt, and 1/8 to 1/4cup of maple syrup for sweetener...and sometimes add the nutmeg and cinnamon (again, I'm watching oxalates). Once I found out Allulose is really made from corn, not because corn has any allulose...they just use corn to MAKE Allulose in a lab. Ugh!🙄Anyway, I'm just pouring the pumpkin pie into a no-crust ceramic pie plate I've always used...and it turns out like a pumpkin custard! Not even sitting in a water bath. I bake it at 450degrees for 10min...turn down the oven to 325 for another 35-40min. Perfection! You can even slice it like a pie. I have to be careful with dairy, but finding coconut cream, if I eat too much, makes me feel bloated. Might have to try heavy cream, or maybe a plain yogurt, and experiment...because on the rare occasion, or holiday, that I'd like something for a dessert, I really love my pumpkin pie custard! Maybe I'll have to experiment with beef gelatin in place of the dairy or coconut cream. Hmmm....

[@ChrisCookingNashville]

All sounds good. I think it seems like you have some good experiments to work with. 😊

[@katrinac469]

I love Ash's reactions to all the yummy foods you make for her! That does look amazing!

[@ChrisCookingNashville]

😊 thank you. She enjoys taste testing (mostly 😂).

[@sheryltomlinson8382]

She is the best! Love seeing her on these!

[@ChrisCookingNashville]

She really is. 😊😊😊❤️

[@22qcat]

Chris, you’re killing me over here with these secret ingredients that always lead to the most delicious recipes. lol 😀 (Ash beat me to asking if it was added hot dogs! 🤣) I’ve been pigging out on a pile of your meat balls, along with your mashed potatoes I just made, & now I have to have a big fat piece of pumpkin pie to finish it all off….because that’s how I roll. 😝 Oh, Ketovore lifestyle, how I truly love you. 😍 Thank you for another great recipe to add to my rotation, Chris. I kinda love you, too! 😀🥧❤🎅🏻🌲

[@ChrisCookingNashville]

Haha thank you so much!!! We love you as well. 😊😊😊❤️

[@Katlady-rs4eg]

Since I’m more keto than carnivore, I appreciate any keto recipes you make!

[@ChrisCookingNashville]

You are so welcome! 😊😊😊

[@hrhneenerita]

sounds awesome... I am a pumpkin pie girl not a crust fan so I liked the idea of pumpkin crustless muffins.. that would also help with portion control 🥰

[@ChrisCookingNashville]

Absolutely 😊

[@3Yesica]

OH I believe her! You cant fake that reaction! Heavenly pie! Bless you, Lilian

[@ChrisCookingNashville]

Haha yes indeed. Blessing to you all too. 😊

[@mdm17146]

Ok, I'm wondering about my fav - Chocolate Cream Pie.

[@ChrisCookingNashville]

Hmm… I’ll see what I can do. 😁

[@sheryltomlinson8382]

Please, please, pretty please! My very favorite!

[@ChrisCookingNashville]

😁👍🏼

[@janeth3139]

Cool

[@ChrisCookingNashville]

😁👍🏼

[@gladysobrien1055]

Oh, so interesting‼I bake a crustless 🎃pumpkin pie… I make it very high protein….with 10 eggs🥚🥚🥚to a 28 ounce can of pure pumpkin…plus 🥧🥧🥧🥧🥧 Heavy whipping cream, stevia powder, and I love it spicy…it masks the aroma of the eggs and is delicious. It bakes into a pumpkin custard…like a pumpkin standard pie, but keto‼🥧🥧🥧🥧🥧

[@ChrisCookingNashville]

Sounds great! 😊

[@happyferret7450]

Wow, that texture looks amazing 😀

[@ChrisCookingNashville]

Thank you 😋 she sure loves it.

[@lorim.4136]

Your high protein custard looks thick and smooth! I have been doing a crustless keto pumpkin pie using Libbys for years. To thicken it a bit so it will slice, just use 1 more egg and either a tablespoon of starch or a teaspoon of a gum. To keep down the carbs use sweetener of choice and evap lite or heavy cream (lite or regular Media Crema). This can be whisked in one bowl before pouring into a greased pie plate. Very little work albeit a little less bulk and protein than yours.

[@ChrisCookingNashville]

👍🏼👍🏼👍🏼

[@jamesrankin9833]

Good stuff!

[@ChrisCookingNashville]

Thanks! 😊😊😊

[@Katina01TX]

As a friend of mine would say: Lerd, this looks good! 🥧🥧🥧

[@ChrisCookingNashville]

Haha thanks 😁😁😁

[@ewallis539]

Had to giggle at your 'pumpkin and scrambled eggs' comment. Pumpkin, eggs and cream--you made pumpkin custard!

[@ChrisCookingNashville]

Haha yep 😊

[@rh3722]

I have been ketovore for only 5 months and have yet to make a Keto sweet treat trying not to get use to them but this one I am going to have to cave in with at Christmas. Even though I love a crust I may settle for the muffins. That pie was beautiful!

[@ChrisCookingNashville]

Thank you so much. Hope you enjoy. I wouldn’t say anyone should have it regularly, but for a special treat for a holiday it’s great. 😊😊😊

[@critter4004]

Some people are more prone to oxalate toxicity and should avoid almond flour. Limit how much almond products you use and you'll probably be fine. I used to eat almond butter by the spoonful as a snack, while throwing spinach into salads and smoothies every day.... ouch, don't do what I did!! 😂 now it has taken me almost 2 years to undo the damage...but carnivore is getting me there 💪 💪 💪 Thanks for your creativity and desire to help others, Chris ❤❤❤❤❤❤

[@ChrisCookingNashville]

Thank you 😊

[@gins8781]

Fantastic! I love your incorporating beef gelatin in your recipes.

[@ChrisCookingNashville]

Thanks so much! 😊

[@lanamcquown3063]

I made this for Christmas. The crust was an absolute disaster, but I realize that all coconut flours absorb and work differently. I had to add about 1;4 c more water and it was still crumbly. I didn’t want to affect the flavor too much so just pressed it into the pie pan. It actually turned out tasty. Next time I will add a touch more butter and cream. Now for the pumpkin part, outstanding. The flavor was spot on and the textured was silky smooth. Ash was absolutely correct. Thank you so much Chris. I can see so many possibilities here.

[@ChrisCookingNashville]

I’m so glad! Pie crusts are finicky at the best of times so I’m not surprised. Sounds like you did a great job working with it on the fly though. 😊

[@karenhoff5548]

I have all the ingredients. My beef gelatin got delivered last night! Looks easy enough for me. Happy Holidays you two 🎄 🎅🏼

[@peteeva2929]

That looks sooooo yummy and you can tell by Ash’s surprise that it is very good. Have to try it! You are awesome. Have you ever thought about writing a recipe book? It would sell like hotcakes and I’ll be the first one to buy it.

[@ChrisCookingNashville]

Haha yeah she loved it. 😊 Yes when I can afford to hopefully quit my day job that will be task number 1 to work on writing. 😊

[@judyduran2306]

Looks so good! I never eat the crust, so I'll make the crustless version. Thanks for another great recipe! ❤️🥰❤️

[@ChrisCookingNashville]

You’re welcome! Hope you enjoy. 😊

[@geoffklein1434]

Enjoying the video but I can’t help but notice how slim your face is getting. Doin great man. 👍

[@ChrisCookingNashville]

Thank you so much 😊

[@richardwilliamswilliams]

Good afternoon from Copperhill Tn.

[@ChrisCookingNashville]

Hello there neighbor! 😊😊😊

[@JohnKlopp]

Mmmm, I love a good pumpkin pie! GOD Bless!

[@ChrisCookingNashville]

Same to you! 😊😊😊

[@bethmahoney2233]

Ermagerd! I need to try this for Christmas dinner.

[@ChrisCookingNashville]

Yes! Hope you enjoy. 😊😊😊

[@ZZZ-gn5km]

Thanks for throwing in that suggestion for doing this recipe as muffins without the crust. Great idea!

[@ChrisCookingNashville]

Anytime 😊

[@LB-sw2km]

Iv been craving pumpkin pie . Glad I found your channel. God bless 🙏

[@ChrisCookingNashville]

Hope you enjoy. Thank you so much. 😊

[@dianabowman2842]

I love all of your recipes, and this pumpkin pie looks too good to be true! You should open a Keto Carnivore restaurant!

[@ChrisCookingNashville]

Haha thank you 😊

[@tammyb6244]

Love the keto recipes. I need to try this. I spent 6 months carnivore and have transitioned to clean and very low carb ketovore. Been craving soup now that it’s cold. Do you have any keto soup recipes? Creamy anything!

[@ChrisCookingNashville]

Hello! I’m working on some for the new year. 😊

[@ChristieinFlorida]

Wow, I did not see this coming as far as recipes you create. I'm looking forward to making this for Christmas. You really are a creative genius. I would definitely start writing and creating a cookbook. I know easier said than done, but just start with the first paragraph. 😜Love all your videos.

[@ChrisCookingNashville]

Thank you! Yes when I can afford to quit my day job writing a cookbook will be task number 1.

[@winsomewife7112]

I'm totally making that!!! I have 2 little pie pumpkins in the garage still.

[@ChrisCookingNashville]

Nice 😁😁😁

[@terfalicious]

My hubby is going to be so happy! He just loves his pumpkin pie - maybe not quite as much as Ash, but still.... Thanks for this recipe!

[@ChrisCookingNashville]

Haha that’s great. You’re welcome. 😊

[@AshTaylorcountry]

Still dreaming about this pie 🥧 😁

[@ChrisCookingNashville]

Haha I’m so glad you enjoyed it babe 😊❤️

[@StephanieJoRountree]

Yum!

[@ChrisCookingNashville]

😊😊😊

[@Katlady-rs4eg]

Definitely want to try this recipe as it looks delicious!!

[@ChrisCookingNashville]

Hope you enjoy it. Ash loves it. 😁

[@brendaboysel9296]

Thank you. ❤

[@ChrisCookingNashville]

You're welcome 😊❤️

[@sallymoffit3751]

Bravo

[@ChrisCookingNashville]

Thanks 😊😊😊

[@cyn7869]

Oohh, this looks good and I have the ingredients!! Definitely trying it.👍❤️

[@ChrisCookingNashville]

Hope you enjoy 😊😊😊

[@2196logan]

What you should try is adding sour cream to the pie mixture. I made this for my husband for the first time a few years ago and now this is the only way he will eat pumpkin pie, I know it sounds strange but once you do it, you will understand why it works. Just add one cup of sour cream to every pie you are making, so two pies equal 2 cups of sour cream. Hope you try it, trust me it's really good

[@ChrisCookingNashville]

👍🏼😊

[@susanhenkel2103]

Happy to see you, hopefully you are well and safe after the tornadoes my daughter is in Murfreesboro and granddaughter in Clarksville both are safe and ok. I'm going to try baking in 9" Square pan without crust

[@ChrisCookingNashville]

Thank you so much! Yes we’re safe. Glad your family is too. 😊 I’d success lining the pan with parchment paper for crustless and then refrigerate so it will come out easily. 👍🏼😁

[@ketoroar1491]

Amazing, thankyou once again. My partners going to love this ❤

[@ChrisCookingNashville]

Hope y’all enjoy 😊

[@cindydemanche3839]

This is awesome, thank you for yet another great recipe!

[@ChrisCookingNashville]

My pleasure 😊

[@babsoneverything3060]

Looks amazing! Can't wait to try it!

[@ChrisCookingNashville]

Hope you like it! 😊

[@skeeterforever6475]

I am so excited to try this. It looks so amazing.

[@ChrisCookingNashville]

Hope you enjoy 😊😊😊

[@terrywilson1319]

That looks really good. You certainly come up with great ideas for this lifestyle. I appreciate when you share these. Thank you.

[@ChrisCookingNashville]

You are so welcome! 😊

[@lisaturner4741]

How would I do it in muffin pan? Dont really like the crust...just pumpkin and some whipped cream. 😋🤭

[@ChrisCookingNashville]

I’d suggest muffin papers and the same temperature probably. Maybe 10-15 minutes or until the top start to brown slightly. Then chill in the fridge until time to serve. 😊

[@lisaturner4741]

@@ChrisCookingNashville Thank you so much...I wasn't sure on the papers. Can't wait...looks delicious!!

[@ChrisCookingNashville]

You’re welcome. Hope you enjoy. 😊

[@janniekhan5089]

Hi Chris, this pie looks delicious. I can't wait to try this recipe. Thank you

[@ChrisCookingNashville]

You’re welcome! Hope you enjoy. 😊

[@howard6798]

Looks amazing.

[@ChrisCookingNashville]

Thank you 😊

[@dmbaker60]

I want to be the taster! It looked so good. I guess you can do this with sweet potatoes or yams? I have to give it a try. Thank you for your videos.

[@ChrisCookingNashville]

Haha indeed. Yes I think this would do sweet potatoes as well. 😊 You’re welcome.

[@agr8h2o]

👍👍👍

[@ChrisCookingNashville]

😊👍🏼😊

[@jeffmylet9870]

Do you have a cookbook?

[@ChrisCookingNashville]

Not yet but when I can afford to quit the day job that will be task number one to write it. 😊

[@SassenachAustralis]

This looks delicious! Forgive me asking (as we don’t traditionally eat pumpkin pie in Oz) but do you serve this hot, cold or warm? Many thanks 🇦🇺 Also, I concur with other comments Chris, you’re looking so well!

[@ChrisCookingNashville]

All good. We serve it cold or room temperature but you liven certainly warm it up before serving too. Thank you so much. 😊

[@lovesJesus448]

❤Chris you look so thin!! Good for you! The pie looks great! Thank you for your recipes ❤hey everybody praise the Lord Jesus ❤

[@ChrisCookingNashville]

Thanks so much! Amen. 😊❤️

[@larsthornwald]

This looks and sounds amazing! Question: Can I get way without using the egg white protein powder? I only ask this because i have all the ingredients to make this today otherwise I'll have to order the powder. Your channel is awesome btw!

[@ChrisCookingNashville]

Thank you so much!!! Well, you can try. The only issue is if you don’t include the egg white powder there’s no uncooked egg protein to put in the oven to set the pie. The egg white protein is a small amount but it helps the pie be a pie and not a pudding. A raw egg mixed in may also work, but I haven’t done that so that would be uncharted territory.

[@gullinvarg]

I'm wondering if you could separate the eggs and just cook the pumpkin with the yolks, then add the raw whites in the blender, maybe with an extra white or whole egg for good measure.

[@ChrisCookingNashville]

Very possible. No idea how that would change the texture though as it’s a totally different approach that way. 🤷🏼‍♂️

[@gullinvarg]

Yeah, I was also wondering if the cream might need to be decreased (maybe add more butter or cream cheese instead) if adding actual whites makes it too wet...

[@ChrisCookingNashville]

Maybe so. I think it’s more likely to become eggy in texture and flavor rather than the wetness being an issue.

[@HoneyHollowHomestead]

You have some "exotic" ingredients that I am not sure I can get in my area. Also, I don't have a blender (I may be able to find one at Goodwill). I am looking forward to trying this recipe once I finally get my kitchen finished. Unfortunately, it will not be finished in time for Christmas.

[@ChrisCookingNashville]

I gotcha. Good news is it’s always good anytime of the year. Would suggest ordering online for egg white powder at least. Tough to find locally.

[@TB-LivingFree]

Carnivor Culinary Chris

[@ChrisCookingNashville]

Haha indeed

[@Tinkerbella298]

Looks wonderful. Finally broke down and ordered gelatin and egg white powder. I’m curious if you think it would come out well cooked in ramekins without the crust? I’d love to see an egg nog custard pie recipe in time for 🎄😜

[@ChrisCookingNashville]

Yes I think it would! Bake until just starting to brown on top (might happen faster) and then refrigerate. Probably eat straight from the ramekin with a spoon I’d say.

[@ahealthierkirk2558]

OOOh! Do you think the scrambled egg thing could work for a pecan pie?

[@ChrisCookingNashville]

Very possible. I’ll see what I can think up. 😊

[@kurage2change]

This looks so yummy. Would allulose be alright as the sole sweetener?

[@ChrisCookingNashville]

Absolutely. Just do it to taste. It takes quite a bit depending on your taste as allulose is about 1/3 as sweet as sugar.

[@kurage2change]

Thanks so much, @@ChrisCookingNashville

[@ChrisCookingNashville]

anytime 😊

[@scottw2317]

so key lime and lemon merengue when? ;)

[@ChrisCookingNashville]

Haha I’ll see what I can do. 😊

[@dread6211]

just one question, you use 1 cup coconut flour and 1 cup almond flour, but then you said you could use all almond if preferred, but i thought coconut and almond flour have different absorbency rates,, wouldn't you need to adjust the liquid???

[@ChrisCookingNashville]

They do a little bit, but in this kind it recipe it’s not going to cause a big enough issue to cause a problem.

[@dread6211]

@@ChrisCookingNashville great thanks,, going to try this on the weekend,,I love pumpkin pie

[@ChrisCookingNashville]

Hope you enjoy. 😊😊😊

[@winsomewife7112]

Needs heavy cream whipped cream & cinnamon/ginger sprinkled on top

[@ChrisCookingNashville]

😊👍🏼

[@johnstobbscpa8081]

looks delicious. Your video says bake 15-20 but the written recipe reads 20-25. Which way should I zag? Thanks

[@ChrisCookingNashville]

Ah, thank you for catching that. I’d say lean to the 20 minutes side but checking at 15 to make sure it’s not getting to brown on top won’t hurt. 😊

[@Metqa]

Lemon Meringue?

[@ChrisCookingNashville]

I’ll see what I can do 😊

[@sheryltomlinson8382]

Tha would be wonderul!

[@ChrisCookingNashville]

😁😁😁

[@paolamolinari364]

Very sad to see almond flour, I’ll see what I can replace it with. Probably ground pumpkin seeds.

[@ChrisCookingNashville]

Probably 2 cups of coconut flour would work too, though I haven’t tried doing it myself.

[@critter4004]

Could a person eat the pumpkin "pudding" right from the blender?? Or, maybe just pop into the fridge and enjoy later? I think everything's "cooked" at that point.. ? Maybe leave out the egg white powder 🤔

[@ChrisCookingNashville]

Haha yes absolutely. 😊

[@karenhoff5548]

I’m in the middle of making the crust but it keeps crumbling. Can I add more water to help it stick better? Right now I have about 2/3 in a ball and trying to add the rest but it’s crumbling. Long shot you will see this Chris but 🙏 you will. 🎄

[@ChrisCookingNashville]

Hey Karen. You can always add a bit more water for sure. Might help. 👍🏼

[@karenhoff5548]

@@ChrisCookingNashville thank you Chris. Just at the step of taking out of fridge. I’ll try that. Merry Christmas to you both! THANK YOU ♥️

[@ChrisCookingNashville]

Merry Christmas. 😊😊😊

[@theresaherfindahl5781]

What is the carb count?

[@ChrisCookingNashville]

8 slices means about 10g net carbs per slice

[@robsherbonjr5880]

My dough was dry and never really formed a cohesive crust. I had to push it into the pie pan instead of rolling it out. What did I do wrong??

[@ChrisCookingNashville]

Perhaps the egg was smaller or dryer. Sounds like just not enough liquid to keep it together. A little water will help next time if it’s too dry and won’t come together.

[@robsherbonjr5880]

@@ChrisCookingNashville thank Chris. I’ll try that next time

[@ChrisCookingNashville]

😊😊😊

[@cheriepanter9333]

We just don’t do pumpkin pie here 😆😆😆😆🇦🇺

[@ChrisCookingNashville]

👍🏼

[@jenniferbaileypennington580]

How many carbs per slice

[@ChrisCookingNashville]

If you cut it in 8 it’s around 10 net carbs per slice.

[@jenniferbaileypennington580]

Thank you! I enjoy watching the time and science you put behind your cooking! You're the Einstein of cooking!!

[@ChrisCookingNashville]

Haha thank you so much 😁

[@kevinchristie8117]

Can you use the crust for cheesecake too?

[@ChrisCookingNashville]

I haven’t tried but it’s pretty different than the way a cheesecake crust is usually made. This being blind baked is a very different technique than the crumble style crust of a cheesecake where the crust and cheesecake mixture bake together and sort of bond as they cook.

[@patriciacunningham7562]

Why even try to roll the crust out - why not just press it into the pan?

[@ChrisCookingNashville]

Easier to judge the thickness and size and much easier to get even with a rolling pin.

[@eviefriend3976]

Allulose gives me the worst stomach cramps!

[@ChrisCookingNashville]

Use any keto sweetener you like

[@sharonharris7842]

Can you freeze?

[@sharonharris7842]

Sounds delicious!

[@ChrisCookingNashville]

I don’t see any reason why not. 😊

[@ChrisCookingNashville]

Thank you. 😊

[@HOMEBOY_DAVE]

Can you do this with sweet potatoes

[@ChrisCookingNashville]

I haven’t tried but I don’t see why not. 😊

[@Chrissy0325]

Lots more carbs though. Potatoes have starches and pumpkin is squash.

[@ChrisCookingNashville]

That’s true

[@stephencosta6814]

Can somebody please tell me how many carbohydrates does this have per slice approximately🙏🏻

[@ChrisCookingNashville]

If you cut it into 8 slices it’s about 10 net carbs per slice

[@stephencosta6814]

@@ChrisCookingNashville thank you so much Chris your channel is completely awesome. Me, my wife, my brother and sister-in-law are following your diet recipes to the max is absolutely wonderful we look good feel good thanks to you. Keep up the phenomenal work.❤️❤️❤️❤️❤️❤️🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

[@ChrisCookingNashville]

I’m so glad!!! Thank you so much. So glad you’re enjoying. 😊😊😊

[@jujube2407]

Is the secret no actual pumpkin in it?😂

[@ChrisCookingNashville]

Haha no but it’s headed partially that way 😁

[@mrwhipper21]

Had me till she said it was better than store bought.

[@ChrisCookingNashville]

Why does that matter since it’s true?