I feel like this recipe comes down to “where there is a will there is a way.” I’ve thought A LONG time about a low potassium “pumpkin” pie being made with spaghetti squash. A very long time. One year to be exact. I wanted to make it last year, but I had a new baby, and it was just busy and time got away from me. This year, I was determined to get the recipe out before Thanksgiving to showcase how it is possible to really have some livable LOVABLE food for #renaldiet. THIS pie is something you can eat and enjoy and have a second slice without worrying about your potassium being high.
What happens when you make pumpkin pie without pumpkin?
Classic pumpkin pie is generally not exactly kidney-friendly. It is made with evaporated milk (boo!) and a hefty dose of eggs (okay).
The real taste though, is in the spices. This pumpkin pie is knock off from Minimalist Baker’s Vegan Pumpkin Pie . I swapped the pumpkin out for finely pureed spaghetti squash and used KidneyGrub’s low sodium flaky pie crust. Also we used cornstarch instead of eggs and evaporated milk. Result? 56% reduction in potassium, 69% reduction in phos, and 75% reduction in sodium (and that’s with added salt in the recipe).
|Serv size 1/8 of 9” pie||Classic Pumpkin Pie (per NCCDB)||KidneyGrub Pumpkin-free Pumpkin Pie|
|Protein||7 g||3.7 g|
|Carbs||40 g||44 g|
|Potassium||282 mg||125 mg|
|Phosphorus||145 mg||45 mg|
|Sodium||359 mg||90 mg|
|Fiber||2 g||2 g|
I took the pie (what we didn’t eat and photo-shoot) to my dialysis unit the next to let the staff taste test. Consensus? Excellent. The crust (THIS crust) was flaky but firm enough to hold the pie. The pie has wonderful flavors due to the spicy, though more mild and a less dense texture then traditional pumpkin pie. Even our medical director gave the pie a thumbs up (and said his old-time-baking Grandma would have been proud of THAT crust!). I agreed with all of these observations and consider this one of my favorite low potassium kidney friendly recipes that we’ve sported yet.
So, if pumpkin pie’s your thing (or even if it isn’t) THIS is a livable, lovable recipe! Livable, because its easy and you don’t have to worry about potassium, phos, sodium. Lovable, because its so good!Print
- 2 3/4 cups pureed spaghetti squash
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup unsweetened plain almond milk
- 1 Tbsp olive oil, or melted coconut oil
- 2 1/2 Tbsp cornstarch or arrowroot powder
- 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
- 1/4 tsp sea salt
- Your favorite crust (Our favorite crust is the low sodium pie crust)
- Preheat oven to 350 degrees F (176 C) and prepare pie filling.
- Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
- Slice and serve with your whipped topping of choice.