Laughing?? Would you share your Pumpkin Pie recipe??

[Missy]

You mentioned it in another thread...and I was wondering if you'd share? That is, if it's PP allowable. IF not, email me! :evil:

[laughingW]

Anything is PP allowable if one has a small enough slice, LOL

Ok I will. It's from my grandmother's old New England recipe and it's on the dry and spicy side as opposed to the creamy pudding-y side. Great with whipped cream I think. I have to get the little card from home.

[Missy]

Anything is PP allowable if one has a small enough slice, LOL



lol :p

[Mal Lady]

When I make a pumpkin pie for lc. I use the Libby's recipe and forget the crust. Use Splenda instead of sugar - I use heavy whipping cream instead of the evaporated milk. Add 5 eggs - not 4 because I like the texture better. I love lots of cinnamon so I use 2 tablespoons. 2 tablesoons of pumpkin pie spice and a dash of 2 of nutmeg. Ooooohhhhhh!!!! it's so good!

It looks like this:

1 - can of pumpkin pie (not mix)

1 1/2 cups Splenda

5 eggs

3 cups heavy cream

1 tsp. salt

2 Tbsp. cinnamon

2 tsp. pumpkin pie spice

couple dashes of nutmeg

Whip it all together.

Preheat oven to 425 degrees. Bake for about 10 minutes - then reduce heat to 350 degrees and bake for about 20 minutes. I watch it real closely. Stick a toothpick in the center - if it come out clean - it's done. I don't mind a crack or 2 in the surface - just don't over bake and make it too dry!

Sharon

BTW - I use 1 deep dish pie plate and one regular large pie plate and divide pumpkin equally between them. I refrigerate after completely cooled.

[Gaelacha]

Hi....I'm new to these forums....I know Cleochatra well, she and I belong to another discussion forum and she's a good friend of mine (although I navigated here on my own steam and was pleased to see she posts here also....)

Just wanted to say that I've made a much lower low-carb version of pumpkin pie (or mousse) by simply using an equivalent amount of spaghetti squash that I've processed to a puree in my food processor, then added all the traditional ingredients and seasonings for regular pumpkin pie. It looks, tastes and has the same mouth feel as traditional pumpkin pie without all the attendant carbs that go with pumpkin puree. It was certainly a hit at Thanksgiving last year, lol!

Deb

[JKat]

I am also new here..I got this recipe from another site called pumkin bake. I think it could fit in nicely as a snack.

Jody's Pumkin Bake

5 eggs
15oz can pumkin
1/2c splenda
8oz ssoft cream cheese
1/2tlb pumpkin spice
1tsp cimmamon (I am going to increase this next time)

spray pan (I used round pie pan)
pour batter into bakinging pan
Bake at 350 about 30mins or until center is done

I believe its 6carbs if you use 4servings (This is a big piece)

My parents just started the plan and I will soon. Being new how would you all fit this in. I was thinking it was a really good snack. It has eggs/cheese a bit of carbs. What do you think??

[Frank Hagan]

If you can tolerate the splenda OK, then it would be a good choice for a "dessert" for a meal with very few carbs (if you are trying to keep under 10 carbs per meal). A large steak, some green beans, and a slice of pumpkin pie would work for me!

I do get gas and some bloating from Splenda if I have too much.

[Taterhead]

This is my best pumpkin pie filling ever. I have tried many lc pumpkin pies and this filling is the best.

I use Kevin's pie crust or I put this in 8 buttered ramkins and bake in a water bath and less time.

16 oz can pumpkin
1 cup half&half
1/2 cup water
1/4 cup davinci (http://www.netrition.com/cgi/goto.cgi?aid=281&url=davinci_syrups_page.html) spiceblend
1 Tbsp cinnamon
1 Tbsp pumpkin pie spice
2 Tbsp brown Diabetisweet (http://www.netrition.com/cgi/goto.cgi?aid=281&pid=239-0001)
1/2 tsp salt
1 splenda quik pack or liquid splenda
3 eggs

Bake at 350 for 30 minutes then turn down to 325 for 30 more minutes.
OR
Useing 8 ramkins bake for 25 minutes at 350

[Frank Hagan]

I found a recipe for crust in my wife's inherited cookbook the "American Home All Purpose Cookbook":


Nut Brown Crust

1 1/2 Cup ground almonds, walnuts, brazil nuts or pecans
3 TBL Sugar (sugar substitute)
2 TBL soft butter

Blend nuts, butter and sugar (substitute) with fingers. Press frimly on bottom and sides of lightly buttered 9-inch pie plate. Bake at 400°F for 6 - 8 minutes. Cool before filling.


I tried a small amount in a custard cup first, and it worked pretty well.

Then I made a pie, much to the great enjoyment of my wife and daughter. I used Mal Lady's version of the Libby pie recipe, cutting the ingredients in half (mostly) to make only one pie. "Mostly" is used because some ingredients were added in full strength, then about half extracted while cursing.

While cooking, the pumpkin filling rose up like a great convex dome, so I thought I did something wrong, but then it settled back down. After the timer went off, it was suitably flat, but I thought it still looked a bit jiggly.

I was instructed to put a knife in the center and if it came out clean, it was done. So I did that, but how "clean" is "clean"? I thought I detected maybe a bit of filling on the knife, so I cleaned it and put the knife in again, in another place. But alas, it also may have had a molecule or two of filing on it. By the time my daughter saved me, the poor pie looked like it had been cooked by Freddy Kruger. Its cooling now, so I'll know in a couple of hours how badly I've botched it up.

The almond meal I'm using has a net 2g of carbs per 1/4 cup, so the entire pie crust has 12g of carbs. The pie filling I bought also works out to about 12g of carbs per pie, plus a gram for each egg, so about 15g per pie filling. 27 to 30 grams per pie, depending on what sweetener you use. Net carbs for each slice when cut into 6ths is about 5g of carbs.

[steflou]

I also eat pumpkin, cream cheese and cinnamon/splenda without baking it. I just put a 30z cube of cream cheese on top of 1/2 can pumpkin and heat it a few seconds then sprinkle cinnamon/splenda and mix together! I heard about it on www.sugarfreesheila.com (http://www.sugarfreesheila.com).