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Discussion Starter #1 (Edited)
1½ c. solid pack pumpkin (or equivalent in butternut squash)
3 eggs, slightly beaten
3/4 c. Splenda ( 18 packets or 18 drops of EZ-Sweetz)
1/2 t. salt
1¾ t. pumpkin pie spice
3/4 c. heavy whipping cream

Mix all ingredients well and pour into well-buttered pie pan or ramekins. (Or make a nut crust & pour into that.)

Bake at 350F (175C) for 30-40 minutes until knife inserted in center comes out clean.

And y'know what? You can also blend in a chunk of cream cheese to this filling, and it's nothing short of divine! :love:
 

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1½ c. solid pack pumpkin (or equivalent in butternut squash)
3 eggs, slightly beaten
3/4 c. Splenda ( 18 packets or 18 drops of EZ-Sweetz)
1/2 t. salt
1¾ t. pumpkin pie spice
3/4 c. heavy whipping cream (use evaporated milk, for less fat but more carbs)

Mix all ingredients well and pour into well-buttered pie pan or ramekins. (Or make a nut crust & pour into that.)

Bake at 350F (175C) for 30-40 minutes until knife inserted in center comes out clean.
Wow...that was quick...I will give this to my Mom!
 

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I have tried 2 other low carb pumpkin pie recipes and they weren't sweet enough, plus the spices were over-powering. But this one is very good. I will be making again Thanksgiving and Christmas.

I used a can of pumpkin, so a higher volume of ingredients means a longer bake time. I baked 45 minutes.
 

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This sounds really good. I will try for Halloween!
 

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Discussion Starter #8
I'm betting you have, etherea . . . if I remember right, I low-carbed this from the recipe in the red plaid Better Homes & Gardens cookbook, circa 1963! And I still refer to that old dinosaur every now & again! ;)
 

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On Monday we are supposed to go to my son's (who also has Diabetes) for dinner and Pinochle. I want to bring a crustless pumpkin pie for dessert. When I made this before, it held together fairly well, but all of the slices fell in half when trying to get them out of the pan.

I am wondering if I add an extra egg, would it hold together better without compromising the taste and texture? I figure more experienced cooks would know the answer.
 

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Discussion Starter #10
By all means add another egg, Joyce . . . I buy jumbo eggs, so my dishes always have more egg than called for & it doesn't affect flavor or texture at all.

(I haven't had a good game of pinochle in 30 years . . . that may be the only thing I miss from the failed first marriage! lol!)
 

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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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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. :humble::humble:
 

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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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thank you so much :)...I guess we should make it for Thanksgiving
 
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Discussion Starter #20
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. :D
 
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