Question:
Does anyone have a special recipe for Pumpkin Pie?
Does anyone have a special receipe for pumpkin pie. I had surgery in July and will surely miss pumpkin pie for Thanksgiving. Mamash — Mamash (posted on November 13, 2007)
November 13, 2007
I use the website ABOUT.com. They have a lot of low fat and low card
recipes you can use. Hope this helps. I would also try SPLENDA.com also.
— Crystal H.
November 13, 2007
— tjmoore8570
November 13, 2007
Hi Mamash,
I am 3 years post op and have a severely diabteic mother and we have
pumpkin pie every year.
There are several ways you can do this. I am not big on crust so I make the
pie recipe on the can of pumpkin with Splenda (splenda is equal to sugar)
and pour it straight into the pie plate and bake. If you want crust you can
do it low carb by using a couple of sheets of phyllo dough instead of
crust. OR you can make your own crust using the low fat graham crackers,
splenda and butter. The difference between these and real pie is it won't
store as long. Make it up like the night before Thanksgiving instead of a
couple days. Hope this helps. Enjoy and Congratulations on your new
journey!
Sonja Lima
(San Diego, CA Open RNY 9/9/04 336/282~163)
— Son-Son
November 13, 2007
I got this recipe from the message board. The lady that posted it has a
website link on there that takes you to a site that has all sorts of WLS
approved desserts & appetizers. Check it out!
Double Layer SF Pumpkin Pie
INGREDIENTS
4 ounces cream cheese, softened
1 tablespoon fat free milk
1 tablespoon Splenda Granular
1 1/2 cups frozen NSA cool whip thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk fat free
2 (3.5 ounce) packages SF instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
DIRECTIONS
In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and
Splenda until smooth. Gently stir in whipped topping. Spread into bottom of
crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix,
pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream
cheese layer.
Refrigerate 4 hours, or until set.
— juliebelle0402
November 13, 2007
hELLO ALL HAPPY HOLIDAYS TO ALL!
well I just had surgery asnd ask this very question to the dietition and
she told me to use skim evaporated milk and two egg whites to every egg
needed and pumkin and the spice that goes in it.along with spenda instead
of sugar and for crust if you would like one is take sugar free cookies and
mix with a low fat /no fat marg. to press into pan before you put the
filling in. she also said to try putting them in small pie cups like pastry
cups and then everyone has there own little pie. I tried it out to make it
for thanksgiving and it was really good. my husband and kids had no clue it
was sugar free I just told them I was trying a new recipie out with a
little fat free whip topping it was great. take care cathy
— tenderlovinghugs07
November 13, 2007
Go to hungrygirl.com and they have a recipe for a pumpkin pie!
— kaktchr
November 13, 2007
Norma, If your concern is the sugar this is what I do. We just had this
last week and it was yummy. I substitute splenda for the sugar and use the
recipe on the back of the Libbys pumpkin can. Make sure you buy the pumpkin
and not the pie mix one. I add an additional teaspoon of cinnamon and a
teaspoon of vanilla to the recipe. I use a prepared crust being careful to
buy one with no transfats. I usually get the pillsbury roll out kind and
fix the crust myself but you don't have to do that. It says to bake for 15
minutes at 425 degrees to start and then to turn the oven down to 350 to
finish. I cut the 450 degrees to 12 minutes so that the crust edged does
not end up too dark. I substitute a lower fat condensed milk as well.
Lastly when I eat my 1 and 1/2 inch slice which is plenty for me. I don't
eat the bottom of the crust. I like the edge the best and I limit myself on
the carbs and eat just the edge. Of course I add sugar free cool whip to
top it off. Yum Yum. I hope you enjoy this. It is best treat I have had
this past year. We have it about once a month. My son is diabetic and loves
it as well. Good Luck and Happy Thanksgiving.
— njkbutton
November 14, 2007
Those all sound so fattening. Here is an almost fat free. 1 pkg
butterscotch pudding 1/2 cup fat free milk, pumpkin puree not the premixed
with spices and then add your own pumpkin pie spice. chill then add fat
free whipped cream. tastes just like pumpkin pie without the calories and
no crust
— Nurse343
November 14, 2007
— Danita S.
November 28, 2007
Yes, Bob Evans resturant. Theirs is the best. Ha Ha
— John C.
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