My holiday is over!

lol yea it is a big run... and i wouldnt expect you to do it either lol its just pie... and im not starving so no worries.

so unepectedly they gave us the rest of the night off after 5. So sarah did i take care of your pie for you. was it good and creamy. As I said sugar free, low carb. hope you enjoyed it.

Actually it was very good. Thanks for droppin me off a piece. I could only eat a couple bites but yes very good ty again!

I sorry your holiday is over. We had a nice Thanksgiving too. I was thrilled with what I ate and what I didn't attempt. All the decorations are up. I am ready to wrap a few trinkets. Your cheesecake was really good!!!! Talk to you soon Love Aunt Jane

All you had to do was ask, here you go MOM! Prep Time: 25 minutes Inactive Prep Time: 2 hours Cook Time: 1 hour 15 minutes Yield: 12 servings Praline Crust: 2 tablespoons hot melted butter 1/2 cup finely chopped pecans 1/2 cup sugar substitute (recommended: Splenda) 1/8 teaspoon salt 1/8 teaspoon ground cinnamon Pie Filling: 1 (15-ounce) can no sugar added pumpkin filling 3/4 cup sugar substitute (recommended: Splenda) 1 tablespoon plus a dash pumpkin pie spice 1 1/4 cups heavy cream 4 eggs Low Carb Whipped Cream, recipe follows Preheat oven to 350 degrees F. Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven. Preheat oven to 425 degrees F. Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done. Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream. Low Carb Fresh Whipped Cream: 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie. Nutrition Information per serving Calories 241 Fat 24 grams Saturated Fat 12 grams Carbohydrates 7 grams Fiber 1 gram Net Carbohydrates 6 grams enjoy I sure have. Even if you use a premade crust the carbs are still low.

Ok Ryan...Thanks...but could you e-mail this to my yahoo e-mail...cause i am not sure how to copy paste this to where I can see it or copy it... Better yet...just make me one...LOL...and include the recipe...Lol Mom

the recipe comes from this site. http://stellastyle.com/community2/forum/viewtopic.php?p=23457 you can print from there. Not sure when I am making pie again.

So what are you now the offical Mom for this sight. I don't think so!!!!

What are you jealous...lol...If you would get on yahoo, maybe you could have a few adoptees...Yes I adopted Ryan the other night while chatting on yahoo...or he adopted me...cant remember...but I am much older...RIGHT? Amy

I have lots of Moms Jane. You won't to be my mommy too. or would auntie Jane sound better. I am thinking about making a parody song of all i want for christmas. " all I want for christmas is my weight loss surgery" what do you think will it be a hit?????