On 2012-10-29, l not -l > wrote:

> I don't care for pumpkin pie, so can't say from experience - I never eat
> the stuff.

I'll eat it, but would much prefer a good sweet potato pie. The best
pumpkin pie I ever tasted was real baked pumpkin and it was sublime.
Of course the lady who made it was my buddy's mom, a Portuguese lady
from the old country, and could make tuna fish sandwiches taste
brilliant. As I was saying, give me a sweet potato pie every time. I
tried to make one, once. All my black buddies laughed their asses
off. When I asked why, they all replied it was cuz I'd used whole
sweet potatoes and everybody worth spit knows one never uses actual
sweet potatoes, but garnet yams. Who knew!?

Thanks fer the reminder, though. It's definetly pie season. I've
been ready to make a pecan pie for a week or so, but am waiting for a
lull in Mom Watch.

nb


--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

notbob wrote:

>It's definetly pie season. I've been ready
> to make a pecan pie for a week or so,
> but am waiting for a lull in Mom Watch.

Mmmmmmmm...I also love a good pecan pie, and usually make at least one
during the holidays, although it isn't a family favorite, as they will
pass it up for pumpkin, apple and banana cream.

I always use "Dear Abby's" pecan pie recipe....it's generous with the
pecans, and the more the better, AFAIC.

Judy

Judy Haffner wrote:
> Mmmmmmmm...I also love a good pecan pie, and usually make at least one
> during the holidays, although it isn't a family favorite, as they will
> pass it up for pumpkin, apple and banana cream.
>
> I always use "Dear Abby's" pecan pie recipe....it's generous with the
> pecans, and the more the better, AFAIC.
>
> Judy
>
Most of the recipes are too sweet for me. Now I'd want to LC the
recipes, which seems doable to me.

Jean B. wrote:
>
> Most of the recipes are too sweet for me. Now I'd want to LC the
> recipes, which seems doable to me.

We have pumpkin custard baked in ramekin bowls these days, partly to not
use a wheat crust partly for lower carbs. Somewhat lower carb count by
using cream not milk, a bit of artifical sweetener. It still has
pumpkin which has some starch. Low"er" but not low.

Doug Freyburger wrote:
> Jean B. wrote:
>> Most of the recipes are too sweet for me. Now I'd want to LC the
>> recipes, which seems doable to me.
>
> We have pumpkin custard baked in ramekin bowls these days, partly to not
> use a wheat crust partly for lower carbs. Somewhat lower carb count by
> using cream not milk, a bit of artifical sweetener. It still has
> pumpkin which has some starch. Low"er" but not low.

Yes, that'd work. I think I will have to do the dessert two ways,
because I don't think my daughter wants any change in the pie. If
I do that, I could also do a nut crust, or a mainly nut crust.
(Of course, having no crust at all would be even lower in carbs.)

Yesterday, I also found myself thinking of a pumpkin parfait I
toyed with in the past. I am thinking I could make a baked or
nuked gingerbread type thing and layer it with the filling. I
MIGHT even try doing an LC candied ginger again.

--

On Sun, 04 Nov 2012 11:20:31 -0500, "Jean B." > wrote:

> Yesterday, I also found myself thinking of a pumpkin parfait I
> toyed with in the past. I am thinking I could make a baked or
> nuked gingerbread type thing and layer it with the filling. I
> MIGHT even try doing an LC candied ginger again.

DIL brought dessert for last night: gingersnaps (that were soft, not
snappy like she wanted - but I really liked them) and pumpkin pudding
that had something white on top. I forget if it was yogurt or sour
cream. I was skeptical about pumpkin flavored pudding, but it was
absolutely delicious - so I think pumpkin parfait definitely will
work. I can ask her for the recipe, if you're interested.

--
Food is an important part of a balanced diet.

sf wrote:
> On Sun, 04 Nov 2012 11:20:31 -0500, "Jean B." > wrote:
>
>> Yesterday, I also found myself thinking of a pumpkin parfait I
>> toyed with in the past. I am thinking I could make a baked or
>> nuked gingerbread type thing and layer it with the filling. I
>> MIGHT even try doing an LC candied ginger again.
>
> DIL brought dessert for last night: gingersnaps (that were soft, not
> snappy like she wanted - but I really liked them) and pumpkin pudding
> that had something white on top. I forget if it was yogurt or sour
> cream. I was skeptical about pumpkin flavored pudding, but it was
> absolutely delicious - so I think pumpkin parfait definitely will
> work. I can ask her for the recipe, if you're interested.
>
Sure. It might be interesting. For the parfait I layered
gingerbread, my pumpkin chiffon pie filling, and whipped cream
with, no doubt, candied ginger. It was yummy. I thought it was
most innovative and then saw that some TV chef had a fairly
popular recipe that was much like it.

--

I've done nut crusts as well as lowcarb flour substitute crusts. Really,
the pumpkin hides many sins-if it looks like a pie, and you don't tell,
they may not notice. I've used almond flour, bean flour, vital wheat
gluten flour (dont buy the vital wheat gluten flour that says vit c
added.) and mixtures. Less oil if using nut flour or adding flaxseedmeal
to the mixture. I have heard some people even add dry cocoa or cinnamon
to increase the volume of flour without adding carbs.

z z wrote:
> I've done nut crusts as well as lowcarb flour substitute crusts. Really,
> the pumpkin hides many sins-if it looks like a pie, and you don't tell,
> they may not notice. I've used almond flour, bean flour, vital wheat
> gluten flour (dont buy the vital wheat gluten flour that says vit c
> added.) and mixtures. Less oil if using nut flour or adding flaxseedmeal
> to the mixture. I have heard some people even add dry cocoa or cinnamon
> to increase the volume of flour without adding carbs.
>

My daughter is a supertaster, which, I think, decreases the
possibility that she wouldn't notice. There are so few holiday
traditions that she enjoys that I'd better not tamper with that
one--for her, anyway.

--