Low-Carb Pumpkin Pie - Page 2

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Low-Carb Pumpkin Pie - Page 2


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Old 10-15-2011, 15:58   #11
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can this made with Truvia. ??? Not a fan of splenda.

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Old 10-15-2011, 16:35   #12
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can this made with Truvia. ??? Not a fan of splenda.
Any sweetener that holds up to baking/cooking will work just fine.

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Old 10-15-2011, 16:49   #13
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Why not? I've tried it in many things now.

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Old 10-15-2011, 21:40   #14
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oooh" Pumpkin Pie is one of my big weaknesses! i absolutely love it! And.......guess what......I just happen (surprise, surprise!) to have a couple of large cans of pumpkin in the ol' cupboard. I sense a bit of cooking' coming my way!

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Old 10-16-2011, 02:44   #15
 
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oooh" Pumpkin Pie is one of my big weaknesses! i absolutely love it! And.......guess what......I just happen (surprise, surprise!) to have a couple of large cans of pumpkin in the ol' cupboard. I sense a bit of cooking' coming my way!
Don't forget the whipped cream, Dude!

Froggie

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Old 10-16-2011, 08:40   #16
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ok an Aussie question....we dont use pumpkin in sweets at all...so

1. what amount of boiled pumpkin would one use instead of a can (as we dont sell them)

2. what spices go into making pumpkin spices

pretty please

edit...ooops I reread the recipe 1.5 cups...I figure thats the cooked amount squished...lol...Im having an odd day

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Old 10-16-2011, 13:05   #17
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Quote:
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oooh" Pumpkin Pie is one of my big weaknesses! i absolutely love it! And.......guess what......I just happen (surprise, surprise!) to have a couple of large cans of pumpkin in the ol' cupboard. I sense a bit of cooking' coming my way!
I am making this in a Pecan crust.

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Old 10-16-2011, 15:06   #18
 
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Quote:
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ok an Aussie question....we dont use pumpkin in sweets at all...so

1. what amount of boiled pumpkin would one use instead of a can (as we dont sell them)

2. what spices go into making pumpkin spices

pretty please

edit...ooops I reread the recipe 1.5 cups...I figure thats the cooked amount squished...lol...Im having an odd day
d33na, you won't be sorry if you make this. Pumpkin pie is awesome, but you really need to top it with sweetened whipped cream to get the full effect, and it is best when eaten cold. I tried making pumpkin pie from scratch one time but I didn't know there is more than one type of pumpkin. I used a pumpkin that is supposed to be used to carve out jack-o-lanterns and the end result wasn't good. You have to use the pumpkins that are sold in grocery stores for cooking.

Here are instructions on how to prepare the pumpkin for the pie.

When I make Shanny's recipe, I use a can of pumpkin, which is about 2 cups, and it comes out great.

Here is a recipe for making your own pumpkin pie spice.

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

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Old 10-16-2011, 15:08   #19
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thank you so much ...I guess we should make it for Thanksgiving

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Old 10-16-2011, 18:43   #20
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And Deena? If you can't get pumpkin, you can use butternut squash if that's available. Several years ago we had such a squash crop that I resolved to use squash instead of having to buy pumpkin. We were having Thanksgiving with my sister in Arkansas that year . . . my everlovin' husband said he wouldn't even eat the "squash" pie, and my sister wasn't her usual supportive self either. Everyone is just too taken with the notion of PUMPKIN pie! My ornery-old-broad response was "I'll show YOU guys!"

Those pies turned out the best I'd ever made. When we got to my sister's house, we were moving the pies from the cooler to the fridge & I tempted her to slice off a small wedge. So we sat there the night before Thanksgiving, sampling the squash pie, and she's saying "I could sit here & eat the whole pie right now!" By the time dessert came around with Thanksgiving dinner, everlovin' had heard the news, and though still skittish, he conceded to try it after all. And then he still wouldn't give it up - he was convinced we'd switched pies on him & that he was eating "real" pumpkin. Silly old man.

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