Karen wrote:

>
> 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

Thanks. Good to know. My mother has diabetes and uses Splenda for a lot of her
baking. I have been surprised at how nicely some things turn out with it. I
have been reading news articles lately that talk about the importance of
physical activity as a preventative measure.