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

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)
************************************************** **********************
Date: Monday, 11(XI)/24(XXIV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2dys 11hrs 41mins
************************************************** **********************
The behavioral scientist pulls habits out of rats.
************************************************** **********************

Wayne Boatwright wrote:
> 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.
>
My DH is a diabetic so I am always looking for ways to lower carbs and
fat, but mostly carbs.

I have saved some carbs in pies by substituting some almond flour for
wheat flour. Personally, I don't believe whole wheat flour is any better
for a diabetic than white wheat flour. The amount of carbohydrates are
the same and the amount of fiber is negligible.

In a two crust recipe that called for 2 cups of flour, I use 3/4 cup of
almond flour and the rest regular flour. It made for one of the flakiest
crusts I've ever had, too.

BTW, the easiest cranberry sauce ever: 1 12 oz bag cranberries, 1 cup
water, 1 cup Splenda, dash cinnamon and a dash freshly ground nutmeg.

Boil water and Splenda. Add berries and spices and cook gently for 10
minutes, stirring occasionally. I just made a double batch as my
neighbor loves it even though he can eat sugar.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon 24 Nov 2008 01:12:44p, Janet Wilder told us...

> My DH is a diabetic so I am always looking for ways to lower carbs and
> fat, but mostly carbs.
>
> I have saved some carbs in pies by substituting some almond flour for
> wheat flour. Personally, I don't believe whole wheat flour is any better
> for a diabetic than white wheat flour. The amount of carbohydrates are
> the same and the amount of fiber is negligible.
>
> In a two crust recipe that called for 2 cups of flour, I use 3/4 cup of
> almond flour and the rest regular flour. It made for one of the flakiest
> crusts I've ever had, too.

That’s really interesting, Janet. I would never have thought of almond
flour. I will definitely give this a try, although probably not for the
holiday since I won’t have time to shop for it. Thanks!

> BTW, the easiest cranberry sauce ever: 1 12 oz bag cranberries, 1 cup
> water, 1 cup Splenda, dash cinnamon and a dash freshly ground nutmeg.
>
> Boil water and Splenda. Add berries and spices and cook gently for 10
> minutes, stirring occasionally. I just made a double batch as my
> neighbor loves it even though he can eat sugar.

This is a strange coincidence. This is exactly how I make my plain
cranberry sauce, and everyone loves it. The first time I tried it I was a
little skeptical of it thickening/jelling without sugar, but it turns out
just right.

I hope someone else will give it a try.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 11(XI)/24(XXIV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
2dys 8hrs 54mins
************************************************** **********************
The customer isn't always right -- but they do get an unnatural
amount of slack.
************************************************** **********************