W. Baker wrote:


>
> I use a simple nut crust, made with walnuts ground quite fine to which I
> add some splenda(to taste) and then press it into the pie pan.
>
> For the filling I use the recipe on the can of Libby's plain pumpkin(not
> the pumpkin pie mix), and substitute splenda for the sugar called for. I
> also use unsweetened soy milk (5 grs of carb per 8 oz cup) in place of
> tany milk or cream called for, as I can't mix dairy with meat (turkey
> dinner) for religiious reasons. I also up whtever spices it calles for
> too.

Thanks Wendy. I remember making pumpkin pie with Mocha Mix before it was
easy to get soy milk to get a pareve pie.

> When it is not thanksgiving I will make this without the crust as pumpkin
> custard.
>
> I don't have a can of the pumpkin handy so i can't give you the whole
> recipe, but you coul duse any recipe you like with the elimination of the
> carbs in the crust and the sugar.

You've been a great help. I have the Libby's recipe in my Mastercook.
Now that I know that a nut crust will work, I'll give it a try. All I
need to know is how to bake a pie in that farkokta convection oven <g>

Hugs,
J
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life