"Dave Smith" > wrote in message
...
>
> I am not diabetic, so I have to ask about this carb thing and diabetes.
> How do
> the carbs in the crust compare with all the sugar in the pie? There is a
> cup of
> brown sugar in a pumpkin pie.
>
>

I make my pumpkin pie with Splenda, so my pumpkin custard comes out pretty
low-carb/low-calorie. If I had a recipe that called for brown sugar, I'd
probably use 1/4 cup to get some of the flavor, use Splenda for the rest of
the amount called for, and just take a smaller portion. It's OK for
diabetics to have sugar as long as those carbs are factored into one's meal
plan. According to caloriecount.com, pumpkin custard pie is 42.2g of carb
per serving (I'm assuming that's 1/8 of a pie). For myself, I'd cut that in
half for a serving of 21g of carb. My meal plan allows for 30g of carb per
meal, so as long as I was very careful with the rest of my portions, I could
have a small piece of *real* pumpkin pie for dessert.

Also, the fat and fiber in food will temper the rise in blood sugar.
Pumpkin is high in fiber, plus the pie is normally made with milk.
Presuming the milk isn't fat-free, a small slice of pumpkin pie made with
sugar might not have much of an effect on my blood glucose (I'm a
non-insulin-dependent Type 2). Now if I could just finagle it so that the
calories didn't affect my weight, I'd have it made! LOL

Karen