I'm making pumpkin pie for our church thanksgiving celebration, and
since it's a very small church with quite a few diabetic members, I
promised one of them I'd make her a sugar-free pumpkin pie. Does
anyone know if I need to 'tweak' the recipe to make it work out? Can I
just dump splenda into the filling mix instead of regular sugar? I
don't use the stuff myself, so I look on this as my Good Deed for the
day.

Karen AKA Kajikit wrote:
> I'm making pumpkin pie for our church thanksgiving celebration, and
> since it's a very small church with quite a few diabetic members, I
> promised one of them I'd make her a sugar-free pumpkin pie. Does
> anyone know if I need to 'tweak' the recipe to make it work out? Can I
> just dump splenda into the filling mix instead of regular sugar? I
> don't use the stuff myself, so I look on this as my Good Deed for the
> day.

Karen, here's a url to a site with a Splenda / low carb punkin pie:
http://www.bestdiettips.com/html/low...mpkin_pie.html

If you don't want to use the recipe, it may give you a good idea of how to
adjust yours. They do use a walnut crust to control the carbs, which I
thought was a delicious sounding twist.

--
Dave
www.davebbq.com

Karen AKA Kajikit wrote:
> I'm making pumpkin pie for our church thanksgiving celebration, and
> since it's a very small church with quite a few diabetic members, I
> promised one of them I'd make her a sugar-free pumpkin pie. Does
> anyone know if I need to 'tweak' the recipe to make it work out? Can I
> just dump splenda into the filling mix instead of regular sugar? I
> don't use the stuff myself, so I look on this as my Good Deed for the
> day.

http://www.cooksrecipes.com/diabetic...ic-recipe.html

Sheldon

Dave Bugg wrote:

> If you don't want to use the recipe, it may give you a good idea of
> how to adjust yours. They do use a walnut crust to control the carbs,
> which I thought was a delicious sounding twist.

Here's the copied recipe for those who can't bring up the url:

Makes 1 nine-inch pie

Crust:
1 1/2 cups finely chopped walnuts
3 tablespoons butter, softened
3 tablespoons Splenda®

Filling:
2 eggs, beaten
15 ounces canned pumpkin
12 ounces evaporated milk
1 cups Splenda®

1 teaspon ground cinnamon
1/2 teaspon ground ginger
1/4 teaspon ground cloves
1/4 teaspon ground allspice
Dash or two ground nutmeg
OR...use 2 teaspoons pumpkin pie spice

Make the crust:
Mix the chopped walnuts and Splenda® together, then blend in the butter
until crumbly. Spray a 9 inch shallow pie pan with non-stick spray then
press the nut mixture on the bottom and sides of the pie pan. Refrigerate
until ready to bake.

Preheat oven to 425 degrees.

Beat the eggs. Add remaining ingredients (adjust spices to taste). Pour into
pie shell. Place in oven and bake for 15 minutes at 425 then reduce
temperature to 350 and bake another 45 minutes or until a knife inserted in
the center comes out clean.

Nutrition Info:
Servings8 slices
Calories275
Carbohydrates22 g
Fiber4 g
Effective Carbs
(Carbs - Fiber)18 g
Fat22 g
Protein10 g


Note: You could cut the carbs in half by using dairy cream instead of evap
milk. But you’d also be increasing the fat content.

--
Dave
www.davebbq.com

Can you pretty much use any regular recipe and substitute splenda in the
same amount (or would it be less) Splenda?

On Fri, 17 Nov 2006 17:17:46 -0800, "Dave Bugg" >
wrote:

>Dave Bugg wrote:
>
>> If you don't want to use the recipe, it may give you a good idea of
>> how to adjust yours. They do use a walnut crust to control the carbs,
>> which I thought was a delicious sounding twist.
>
>Here's the copied recipe for those who can't bring up the url:

Thanks Dave! I can't do a chopped nut crust because I don't have a
food processor, but I can see from that recipe that the filling is
indeed just the same as any other pie, except with splenda instead of
sugar. I think I'll make the filling and then split it in half and add
sugar to one pie and splenda to the other. I'll have to do something
to mark them apart though!

On 17 Nov 2006 17:15:28 -0800, "Sheldon" > wrote:

>
>Karen AKA Kajikit wrote:
>> I'm making pumpkin pie for our church thanksgiving celebration, and
>> since it's a very small church with quite a few diabetic members, I
>> promised one of them I'd make her a sugar-free pumpkin pie. Does
>> anyone know if I need to 'tweak' the recipe to make it work out? Can I
>> just dump splenda into the filling mix instead of regular sugar? I
>> don't use the stuff myself, so I look on this as my Good Deed for the
>> day.
>
>http://www.cooksrecipes.com/diabetic...ic-recipe.html
>
Thanks Sheldon! (makes note to self - buy a can of fat-free evaporated
milk for the diabetic pie...)

I just realised I'll have to make the pastry seperately too - my
favourite recipe is a sweet biscuit crust with sugar in it and it
wouldn't be the same without it.

Karen AKA Kajikit wrote:

> Thanks Dave! I can't do a chopped nut crust because I don't have a
> food processor, but I can see from that recipe that the filling is
> indeed just the same as any other pie, except with splenda instead of
> sugar. I think I'll make the filling and then split it in half and add
> sugar to one pie and splenda to the other. I'll have to do something
> to mark them apart though!

You're welcome, Karen; it is a thoughtful gesture to accomodate those with a
dietary restriction. Give us a taste report on the pie so that we'll know
how well it was received.

--
Dave
www.davebbq.com

Oh pshaw, on Fri 17 Nov 2006 08:38:43p, Karen in NC meant to say...

>
> "Karen AKA Kajikit" > wrote in message
> ...
>> I'm making pumpkin pie for our church thanksgiving celebration, and
>> since it's a very small church with quite a few diabetic members, I
>> promised one of them I'd make her a sugar-free pumpkin pie. Does
>> anyone know if I need to 'tweak' the recipe to make it work out? Can I
>> just dump splenda into the filling mix instead of regular sugar? I
>> don't use the stuff myself, so I look on this as my Good Deed for the
>> day.
>
> Karen, that's such a thoughtful thing for you to do, and I know the
> diabetics will appreciate it. :-)
>
> I'm diabetic, and I've made the recipe from the Libby's canned pumpkin
> label many times using Splenda granular (it measures like sugar). I've
> always been very happy with the results. I don't bother with any kind
> of crust; I just spray the pie pan with non-stick spray. (There's an
> added plus to omitting a flour-based crust: people with celiac
> disease/gluten intolerance can eat the pie, too.)
>
> Karen (another one!)

I do the same, Karen, but I also make it virtually non-fat as well as sugar
free. I use skim evaporated milk and eggbeaters. This idea was based on a
recipe given to us by a cardiac dietician. For proper thickening power,
use 1 cup of eggbeaters instead of the usual 2 eggs. I also make it a bit
spicier than the Libby's recipe.

--
Wayne Boatwright
__________________________________________________

Iraq's national bird?, 'DUCK'

"Karen AKA Kajikit" > wrote in message
...
> I'm making pumpkin pie for our church thanksgiving celebration, and
> since it's a very small church with quite a few diabetic members, I
> promised one of them I'd make her a sugar-free pumpkin pie. Does
> anyone know if I need to 'tweak' the recipe to make it work out? Can I
> just dump splenda into the filling mix instead of regular sugar? I
> don't use the stuff myself, so I look on this as my Good Deed for the
> day.

Karen, that's such a thoughtful thing for you to do, and I know the
diabetics will appreciate it. :-)

I'm diabetic, and I've made the recipe from the Libby's canned pumpkin label
many times using Splenda granular (it measures like sugar). I've always
been very happy with the results. I don't bother with any kind of crust; I
just spray the pie pan with non-stick spray. (There's an added plus to
omitting a flour-based crust: people with celiac disease/gluten intolerance
can eat the pie, too.)

Karen (another one!)

On Sat, 18 Nov 2006 02:01:35 GMT, "ChristyLynn"
> wrote:

>Can you pretty much use any regular recipe and substitute splenda in the
>same amount (or would it be less) Splenda?

I use a little under half the amount of Splenda when I'm substituting
it for sugar in baked goods. YMMV