what about thanksgiving..........

Hey sweetie, my plan is to make the one on the libbeys pumpkin can and change the sugar for splenda and bake it in a glass pie dish with no crust. It will probably bake quicker without crust so I am going to keep an eye on it. I made it the regular way last year and it calls for the pumpkin, eggs, pumpkin pie spice, sugar and I think vanilla and cinnamin. I don't think I will be able to tell the difference with the splenda. Hugs, Dawn

I AM REALLY KITCHEN-CHALLENGED, ESPECIALLY WHEN IT COMES TO BAKING, MS DAWN. WOULDN'T THE FILLING BURN ON THE BOTTOM IF THERE WASN'T A CRUST? COULD YOU USE THE CRUST ... THEN, PEOPLE AT YOUR DINNER WHO CAN EAT THE CRUST, CAN ... & THOSE WHO CANNOT, CAN JUST EAT THE FILLING OUT OF THE CRUST WHILE NOT EATING IT? THANKS FOR THE INFO! GOD BLESS YOU DAWN & NICK

Hey Dawn or Lady D (I love that) I think that would be a great idea. As long as you can make yourself stay away from the crust. I might not be able to as I have lackofwillpoweritis. As far as the pumpkin burning, I didn't have that problem when I made it before. I just put it on the top rack and watched until the pumpkin was set. I'm sure whatever you do, it will be great. Hugs, Dawn

Has anyone tried the Splenda brown sugar?? I know their white sugar tastes the same, at least to me, but I was wanting to try the brown in something I'm making for Thanksgiving. I also dont want to spend $7 on it if it's not good!!! Rebecca

I go to regular foods on 11/22 so I too am planning a little dark meat with some gravy a little mashpotato and 1 baby spoon bit of sweetpotato. I still can barely get 4 oz in at a time and meat just does not like my grouchy pouch. But I would be willing to give it all up for a few glasses of white zenfedell(spelling terrible). That is what we usually did in the kitchen until time to eat was drink wine. The best part about Thanksgiving is I am not cooking. I told the family NO> So of course everyone has plans to go somewhere else. Go figure Jane

GEEZ, MS JANE ... I'M REALLY SORRY TO HEAR THAT ... SEEMS THEY WERE RATHER RUDE & SELFISH ... THEY SHOULD HAVE LET YOU REST & ENJOY ... &, THEY SHOULD HAVE COOKED FOR YOU ... ESPECIALLY AFTER ALL THE TIMES YOU MADE THE EFFORT FOR THEM! I'M GETTING THE FULL MEAL ALREADY PREPARED AT PUBLIX DELI. YOU STILL HAVE TO COOK THE TURKEY SEVERAL HOURS & HAVE TO BAKE THE SIDE DISHES, BUT EVERYTHING IS ALREADY PREPARED, ALL I HAVE TO DO IS POP IT IN THE OVEN. I'LL BE "COOKING" FOR MY PARENTS WHO DON'T COOK ANY MORE AS THEY ARE IN THEIR LATE 70s WITH HEALTH ISSUES ... FOR NICK & MYSELF. THE COOL THING IS THAT I HAVE THESE 3-PORTIONED PLATES WITH LIDS SO I CAN MAKE A LOT OF HOME-MADE TV DINNERS FOR MY PARENTS ... JUST POP THEM IN THE FREEZER & THEY CAN TAKE THEM OUT & NUKE THEM IN THE MICROWAVE & WHA-LAH ... A HEALTHY MEAL. I PRAY THAT THIS THANKSGIVING IS ACTUALLY THE MOST WONDERFUL ONE YOU HAVE EVER HAD, MS JANE! &, SHAME ON YOUR RELATIVES! GOD BLESS YOU DAWN & NICK

I'VE ONLY HEARD 1 OR 2 PEOPLE MENTION IT, MS REBECCA ... BOTH ENJOYED THE FLAVOR.

Hey Rebecca, Thought I'd let you know bo be careful with the Splenda Brown Sugar as it is 1/2 real sugar and 1/2 Splenda. Found this on the Recipe Forum: 'A la splenda 1 c splenda granular 1/4 c sugar free maple syrup Makes 1/4 c but enough to replace 1 cup standard brown sugar. Best used as an ingredient, not a topping or eaten plain 90 cals- 0g fat, 0g sugar There is a brown sugar substitute called Brown Sugar Twin that is supposed to taste really good. Hope this helps! Nancy

Good to know, thanks! I would have just used it and ended up paying for it, you saved me some misery!!! Rebecca