On Mon 24 Nov 2008 08:46:57a, TammyM told us...

> On Sun 23 Nov 2008 11:59:12a, Janet Wilder told us...
>
>> I downloaded your recipe and was wondering how it came out. I thought
>> I'd make it with Splenda.
>>
>> Was it good?
>> Were there any changes (other than the ones in your post)that you would
>> suggest?
>>
>> TIA,
>> Texas Janet
>
>>> Janet, FWIW, I almost always use Splenda in my pumpkin pies,
>>> regardless of
>>> the recipes. Sometimes I use their brown sugar version, although it
>>> does have some sugar in it.
>
>>> Wayne Boatright
>
> Wayne, could you post your recipe/method? I am making pies and would
> like to make one with Splenda. Do you also do a whole wheat pastry
> flour crust? Or ... ?? My dear mother is a type 2 diabetic and I would
> like to make something a bit more in line with her diet plan (although
> Alex knows she doesn't stick to it as well as she should....)
>
> TammyM

Hi Tammy,

This recipe is one that was given to us at the hospital for post cardiac
reasons, however, it also is sugar free. We quite like it. Of course,
you can adjust the spices to you taste if you prefer.

I don’t like whole wheat pastry, but I see no reason why you couldn’t use
one.


* Exported from MasterCook *

Low-cholesterol Pumpkin Pie With Oil Pastry

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PIE FILLING-----
1 lb Can (1-3/4 cups) pumpkin
1 c Egg substitute
3/4 c Splenda sugar substitute
1/2 ts Salt
3 ts Ground cinnamon
1 1/4 ts Ground ginger
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground mace
1/4 ts Ground cloves
1 Can evaporated skim milk
(12 ounces)
1 Deep 9-inch oil-pastry shell
-----OIL PASTRY-----
1 1/3 c All-purpose flour
1/2 ts Salt
1/3 c Canola oil
3 tb Water

FOR FILLING:

Preheat oven to 425 degrees. Place pumpkin in large mixing bowl. Blend
in egg whites, Splenda, salt, and spices; stir in evaporated milk. Pour
into unbaked pie shell. Bake 15 minutes, then reduce heat to 350
degrees. Bake about 45 minutes longer, until metal knife inserted near
center comes out clean.

FOR PASTRY:

Mix flour and salt together. After measuring oil in a measuring cup,
add water to the same cup but don't stir. Add liquid all at once to
flour mixture. Stir lightly with fork until well-mixed. Press dough
into smooth ball. Place between two 12-inch squares of waxed paper.
Roll out gently with rolling pin until pastry circle reaches edges of
paper. Peel off top sheet of paper. Lift bottom sheet of paper and
pastry by opposite corners. Flip over onto 9-inch pie plate. Ease
pastry into pie plate and remove waxed paper. Trim pastry and make a
high fluted edge. Makes 1 nine-inch pastry shell.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Monday, 11(XI)/24(XXIV)/08(MMVIII)
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Countdown till U.S. Thanksgiving Day
2dys 11hrs 41mins
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The behavioral scientist pulls habits out of rats.
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