[Glot]

A friend sent this low carb pumpkin pie recipe to me the other day and I want to share it with all of you. For me I will just make the filling without the crust to cut down on more of the carb intake.

Pumpkin Pie

Crust (optional):
1/4 cup butter - I used unsalted, clarified
1 cup ground almonds

Filling:
1/2 of a 28-oz can of pumpkin
2 eggs
1/4 cup splenda
6 drops stevia
1 Tbsp pumpkin pie spice
1/4 tsp salt
3/4 cup half and half

- Prepare crust by melting butter, then combining with almonds. Press into 9" pie pan.
- In large mixing bowl, beat eggs, then add pumpkin, sweeteners, spice and salt.
- Blend in half and half. Pour into crust
- Bake at 325 F for approx 45 min or until crust is golden and filling is set.
- Cool completely and refrigerate before serving... or else crust will fall apart.

Note: I've seen some recipes call for as much as 1 cup of splenda for a
similar sized pie. Cooked splenda tastes really bitter to me, so that's why I
scaled it back and used some stevia. It's sweet enough for me.

For 1/6 of pie, with crust: 13 total carbs - 4.8 g fiber = 8.2 net
For the filling only: 8.5 total - 2.4 fiber = 6.1 net

[princesslinda]

Sounds yummy...I made one very similar last year (no Stevia, just splenda) with a crust made of All-Bran Cereal and pecans ground into meal and butter.

Thanks for sharing!

[notme]

I would love to try these on Thanksgiving. My father-in-law is type 2 and he always counts on me to make a sugar-free pie.

THANKS!

[HiImDan]

[cgsmichelle]

OMG that sounds so good! I am definetely going to make that. Thanks for sharing!

M

[Penny]

I have 2 pumpkins that I just painted the faces on this year. In the past, I have made pumpkin pies from the Halloween pumpkins. I am not very fond of pumpkin, but my family loves it. Personally, I think the commercial pies are better than the home made ones, but family tradition and all that, I promised to make at least one. It's a lot of work, and I am not in the mood, but I will do it. I recently saw someone making a crustless pie using yogurt, that was supposed to be low carb, and they mentioned that pumpkin, like sweet potatoes, does not cause Diabetic spikes. If I have to cut up all that pumpkin, I want something I can eat from it. Does anyone know a recipe for this? I do like the roasted pumpkin seeds, though.

[sugardumplin]

YAY! I love Pumpkin PIE- recipe just in time for Thanksgiving. My husband's grandfather is diabetic. And I guess he and I will be in the corner together this year eating pumpkin pie. lol

[princesslinda]

Originally Posted by sugardumplin

YAY! I love Pumpkin PIE- recipe just in time for Thanksgiving. My husband's grandfather is diabetic. And I guess he and I will be in the corner together this year eating pumpkin pie. lol

I wouldn't even tell your family it's sugar free....a lot of times, no one notices...if you tell them first, they think "yuck...s/f pie."

You can also do a sweet potato cassarole...substituting splenda for sugar, adding cinnamon.

[nono87]

is there anything you coukd use besides the almonds, all bran cereal and the pecans?

[princesslinda]

Originally Posted by nono87

is there anything you coukd use besides the almonds, all bran cereal and the pecans?

This past T/giving I just used a regular pie crust...only had a small piece and it didn't seem to bother me. I'll bet you could also use the s/f vanilla wafers and make a crust with it and butter.

I know the All-bran and pecan crust sounds odd, but it went well with it.

[notme]

I made a Splenda Apple pie this year at Thanksgiving and everyone liked it better than the sugar apple pie. Go figure. Nobody even knew it was Splenda!