The BEST Pumpkin Pie Chaffle

The BEST Pumpkin Pie Chaffle


hey there it’s Steve from Serious Keto
and in this video we are going to make a
pumpkin pie chaffle
but before we do that if you enjoy
low-carb cooking videos product and
ingredient reviews as well as lessons
learned from my experiences with the
ketogenic lifestyle and intermittent
fasting click that subscribe button down
there and while you’re at it click the
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time I release a new video one of the
more popular requests that I’ve gotten
for chaffles lately and it’s probably
due to the season is a pumpkin chaffle
or a pumpkin pie chaffle now I got out on
YouTube and I did a search on pumpkin
pie chaffles and there’s a few out there
and generally what I found it was just
people adding a tablespoon of pumpkin
puree and some pumpkin spice to it a
chaffle and that doesn’t taste like
pumpkin pie to me anyway to make a
chaffle that tastes like pumpkin pie we
need to make a pumpkin pie now this is
gonna be a little bit more work upfront
not a ton honestly and you’re opening a
can of pumpkin one way or the other so
why not use it all up using the same
hack that I use for tomato paste which
I’ll post right up here we’re gonna save
and store our pumpkin pie filling in
nice little portions that basically will
allow us to do pumpkin pie chaffles on
demand so let’s get to makin our
pumpkin pie
we’ll start with one 15 ounce can of
pumpkin 2 large eggs 2/3 of a cup of
heavy whipping cream 1/2 cup of the
white granular sugar of your choice I’m
using swerve 1/2 cup of the brown
sweetener of your choice again I’m using
swerve brown 2 teaspoons of pumpkin pie
spice 1/2 teaspoon of sea salt 1
teaspoon vanilla extract use a hand
mixer to combine you may need to scrape
down the edges once or twice just to
make sure that all of our seasonings are
incorporated
next we will transfer our mixture into a
9-inch pie pan
and note we don’t have a crust here
because we’re not really making pumpkin
pie we’re just making sure that our
filling tastes like pumpkin pie smooth
it out and then we’ll go into an oven or
toaster oven preheated to 350 degrees
it’s been 40 minutes
so we will remove our pie to a cooling
rack and let it sit for at least an hour
our pumpkin pie has been cooling for
probably an hour and a half now and if
you’re wondering why your pumpkin
chaffles haven’t tasted like pumpkin pie
so far just try taking a bite of that
pumpkin straight out of the can and
compare that to this which tastes like
pumpkin pie and it’s gonna be all the
difference in our chaffles now this next
step you don’t have to do if you don’t
want to if you want to make all of your
pumpkin pie chaffles in bulk or if you
think you’re gonna be using up the
entire batch within the next week or so
just throw it in a Tupperware put it in
the fridge but if you would like to have
pumpkin pie chaffles on demand follow
these next steps we’re gonna spoon our
pumpkin pie filling into these half
sphere molds which are each one
tablespoon in capacity if you don’t have
one of these silicon molds I highly
recommend it they’re great for
portioning out and freezing ingredients
great for making fat bombs you’re gonna
have enough pumpkin pie filling to make
about two trays of these with enough
left over to make a handful of chaffles
right now but we’re gonna put this in
the freezer you’re gonna want to let
these freeze for probably four or more
hours overnight works as well too then
we pop them out
and bag them up then we’ll pop them in
the freezer for future use
to make our pumpkin pie chaffle batter
we’re going to use the method that I’ve
kind of started doing on a regular basis
which is combining the cheese and dry
ingredients initially so 1/4 cup of
mozzarella 1/2 tablespoon of coconut
flour 1 teaspoon of granular sweetener
I’m going with mocha sweet swerve as
good as well 1/4 teaspoon of baking
powder and 1/8 teaspoon of cinnamon and
then we’ll process this until it looks
like bread crumbs to this we’ll add 1
egg 2 tablespoons of our pumpkin pie mix
these were the frozen nuggets 45 seconds
in the microwave for two of them is just
what it needs to thaw him out 1/2 a
tablespoon of sour cream and 20 drops of
liquid stevia
then we’ll process until we have a
smooth batter
one last thing we’re going to do to add
a little extra texture to this is we’re
going to throw in three of my candied
pecans and we’ll put the recipe right up
there for that I’ll put these in a
baggie crush them up with a mallet
and mix them in with our batter add
about half the batter to your waffle
maker I kind of dab around the edges
here to flatten it out this batter tends
to expand and leak out so you don’t want
to overfill it’s been four minutes and
for the most part it’s done steaming get
this off to a cooling rack I kind of
feel like this is a special occasion so
we’re gonna hit these chapel’s with some
homemade whipped cream
and now the taste test
this is what a pumpkin pie chaffle should
taste like it shouldn’t taste like canned
pumpkin it should taste like pumpkin pie
and that’s what this is right here I
have goosebumps this is really really
good and those chopped up candied pecans
they add that extra little bit of
texture and flavor that is so good
these chaffles are gonna be great with
just about whatever sensible thing you
put on it whether that’s whipped cream
or cream cheese or syrup these are
really good
I’m I’m very happy with how this turned
out if you can’t tell so it’s a little
bit more work on the front end because
you’re making the whole pie filling but
once you’ve done that it’s very easy to
be whipping out batches of these so give
it a shot
whip out some batches enjoy the pumpkin
chaffle and thanks for watching

100 thoughts on “The BEST Pumpkin Pie Chaffle

  • Love this recipe. Iโ€™ll try it today. Also, love the idea of freezing the pumpkin and tomato sauce. I just threw out some Raoโ€™s pizza sauce due to not using it sooner! Iโ€™ll freeze it next time. ๐Ÿ˜‹

  • You should open up your own small keto Bakery, I bet it would be awesome. ship too…just say'n ,on the serious side ,you never disappoint ๐Ÿ‘๐Ÿ‘๐Ÿ‘

  • Awesome, and those pecans are a great addition. Heck, I was happy to see your keto pumpkin pie for itself! TFS โ˜บ๏ธ

  • Great recipe. Wondering if you could do a demo of the whip cream dispenser, how to use it, what you can mix up in it? Been thinking of getting one, as wont use the containers in the store anymore, due to all the bad ingredients.

  • This pumpkin pie chaffle recipe is brilliant! I love the idea of freezing the portions for future use. This recipe is so much better than the others I have seen so far. Another epic amazing video and chaffle!

  • Youโ€™re awesome Steve๐Ÿ‘Honestly, too much work for me but great recipe๐Ÿ‘๐Ÿ”ฅ๐Ÿ’ช๐Ÿฅฐ

  • Thank you for all your videos, recipes (and making them printable). I recently discovered your YouTube channel and blog and binge-watched many of your videos yesterday. I appreciate all that you put into them. I live with my youngest son and his family and I am the lone Keto-er in the house here, so I am looking for recipes I can make for myself for the coming holidays. In the past two years, I have allowed myself one non-Keto meal with the family on holidays because it has been difficult to find recipes for just one or two people and…my daughter-in-law always seems disappointed if I don't eat her meal. Maybe I won't do that this year. I will have pumpkin pie chaffles on my menu for sure. ๐Ÿ™‚

  • Can i replace the brown sweetner? I dont do the brown . i just have powderd stevia and monkfruit blend? Thanks steve

  • Great recipe but I'm not into pumpkin pie that much I eat it on Thanksgiving that's it LOL Ho Ho Ho Go keto๐Ÿ‘๐ŸŽ…๐Ÿค™

  • Iโ€™ll do my version of sweet potato pie cuz my family loves it more ๐Ÿค“Iโ€™d also add butter or butter flavoring

  • Oh my goodness! I think I love you๐Ÿ’– …this just may be my favorite video! I LOVE pumpkin pie! I'll probably try this tonight ๐Ÿ˜Š I make my own pumpkin puree from sugar pumpkins and butternut squash (the flavor is the same). I have several containers in my freezer and didn't know how I was going to use them since I started Keto this last January. I like the canned stuff and use it on some occasions, but the flavor of fresh made is no comparison and it doesn't take a lot of effort to do.

  • Hey Steve curious why did you have to bake it? why not just use the prebaked pumpkin pie filling does baking change the flavor?

  • wow. that looks fabbo!! i'll def be making them. tell me about the canister you had your whipped cream in. i'm not familiar with it. do u whip the hw cream first and then put into the dispenser? or? also, do you sweeten ur whipped cream? thanks for the good works steve ๐Ÿ™‚ OHH just saw ur link to the whipped cream and thatz def not in my budget but i am still interested in how u make ur whipped cream? tks.

  • Thank you for doing the foot work on all of these recipes! I am not a huge chaffle fan, but this looks to be my kind of treat!

  • Thanks for your Dedication and Research.. I see all these channels just Throwing *hit in the waffle machine and calling it " A Ch Waffle" YOURS really Do work the Best!.. Excellent Job!

  • 20 drops……could you tell me what that is equivalent to in teaspoons/tablespoons? My bottle has a squirt type cap….it does not "drop"!

  • I tried 1 regular pumpkin Chaffle recipe and I was SUPER disappointed!! I canโ€™t wait to try this recipe. Looks like exactly what I wanted!!

  • I tried 1 regular pumpkin Chaffle recipe and I was SUPER disappointed!! I canโ€™t wait to try this recipe. Looks like exactly what I wanted!!

  • I love your videos! You seem so at ease making them. I'm making this today, ordering your Amazon holder today and some Sukrin Gold. I'm trying Monkfruit brown sugar today. But I do like Sukrin also. Pinned your candied pecan recipe too!

  • I'm just going to call you magic man. The creations you come up with in the kitchen are magical. ๐Ÿ™‚ I could hug you for this 1. Pumpkin pie is my favorite pie and Thanksgiving & Christmas would be lacking without it! Thanks for the work you do.

  • STEVE!!! ๐ŸŽƒ OMG!!! I BELIEVE YOU DID IT!!! ๐ŸŽƒ WOW! Why didn't I THINK of that? How many times did it take for you to get THIS recipe? ๐ŸŽƒ Dang! You're GOOD! ๐Ÿ‘ Thank you SO, MUCH! ๐Ÿ‘ I CAN'T WAIT TO MAKE THESE! ๐ŸŽƒ You can rest now, I don't care what else you make, LOL just kidding!!! Everything you make IS GREAT! ๐Ÿ˜ŽM. โค your videos on YouTube! ๐Ÿ‘

  • Thank you for this! I can't wait to try them at home. But seriously, I'mma have a hard time not eating that pumpkin pie filling with a spoon allll by itself! You are my very favorite youtube keto guy. Hands down!

  • I have goosebumps, too! I'm so excited to try this! I'm sure it will be
    just great!
    I have cookie scoops in all sizes that I think will work for freezing the
    portions. What a brilliant idea to freeze the pie to use for the chaffles later!
    Thanks so much!

  • That looks amazing. Thanks for adding to my make it through the holiday arsenal. Also on the whip cream dispenser, do you just pour cream in and keep in fridge? Do you add sweetener to it? Never used one

  • Oh. My. Gosh!!
    That looked so good.
    I am SOOOO glad Iโ€™m not afraid of putting in that extra effort in order to get a fabulously tasty result!
    Thank you
    Thank you
    Thank You for this recipe Steve!

  • I have a can of pumpkin in my cabinet and been wondering what to do with it. Going ot try this Saturday morning. IF it's like your other recipes, I'm sure it's going to be good.

    p.s. Drop the fancy editing thing at the beginning. All that bouncing around was making me dizzy. Plus you don't need gimmickery. Your style and your voice are enough.

  • I really look forward to trying this one! Challenge: Making either a Girl Scout Cookies Thin Mint or Keebler Grasshopper Cookie chaffle.

  • Steve has the best recipes and well constructed videos around. It has certainly inspired me stay on Keto and not cheat! Everyone needs to encourage Steve to keep this up …. you can do so by being a patron https://www.patreon.com/seriousketovideos or buy his recommended products from his links. It is one small way we can all show our appreciation! (I do not personally know Steve, but for this reason I became a patron, because I am selfish and want him to continue making great recipes forever!)

  • Man, do you go above and beyond! I SO appreciate the effort and can't wait to try this recipe! I know this is going to be my go to when I'm craving pumpkin anything!. THANKS!

  • Please don't flame me…I just have to ask why? If you already have made pumpkin pie why go another step further and turn it into chaffles? (Serious question)

  • Damn Steve! I am so glad I am retired and have the time to do this!! Looks amazing and I / We can not wait to try it. Once again, a bit of DIY involved here in Rural Mexico, but I just checked and I have EVERYTHING in the pantry to make the Pumpkin Pie Spice and assemble all the other components. Helps that we hit COSTCO today and got Pecans!! Thanks and we will let you know how it goes.

  • Iโ€™m learning a lot from you. Thank you. I have a question. Do you think you could use cream cheese and fine almond flour instead of Matz?

  • Now WHAT dear sir is that whip cream diapensing concoction? do tell….p.s thanks for the P.C recipe in the midst of dehydrating the puree of multiple pumpkins this is going to be an A Mazing winter!

  • Great job. I canโ€™t wait to try this. Think about making stuffing soon so we can eat that with no worries!! Thanks

  • Wow. These look better than actual pumpkin pie. I lost it when you put the candied pecans in and realized I have to make this. This recipe seems truly special and I canโ€™t wait to try. Glad YouTube recommended this channel. Hereโ€™s a subscribe.

  • People ran into they kitchen and did this right after they watched your video now only if I love pumpkin pie I miss my sweet potato pie the holidays gone have to just gone and make what I like and try to make it as much keto friendly as I can

  • Steve – Have you tried Monk Fruit and Allulose? They don't have the chemical after taste of Stevia. Allulose works great in anything frozen as it doesn't get grainy.

  • I love Bocha Sweet. Have you tried the Birch Benders Magic Syrup? I just found some at Walmart. Canโ€™t wait to use these in your recipe

  • Whatโ€™s with the Bocha sweet. Never heard of it. Looked up in Amazon, and itโ€™s an expensive little critter. Howโ€™s the taste? Is it less bitter than most keto sweeteners? I still canโ€™t get used to any of these artificial sweeteners ๐Ÿคจ
    I have goose bumps too๐Ÿคท๐Ÿปโ€โ™€๏ธ

  • I made this morning. Delicious! But when pie started cooling, the top started turning white! I used Monkfruit golden and So Nourished granular. I can see yours looked like it was turning white also. Can you tell me why?

  • That is much more work than I want to do for a chaffle, but I imagine those would also be great thrown into a smoothie. I have made pumpkin chaffles a few times but use cream cheese instead of shredded and had added some ground pecans or sunflower seeds(and spices). That said I am saving this for a night I am procrastinating from doing work and decide to go play in the kitchen instead. Thanks either way for experimenting for everyone else.

  • All of my keto channels need to get on the Lakanto Monkfruit train. Swerve tastes like spearmint gum. Its cooling and tingly to the taste. Monkfruit does NOT have that same effect.

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