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Tue Apr 8, 2014, 07:05 AM

Crust free, suagr free pumpkin pie recipe

I hope I am in the right place!

Diabetic for 11 years, so I have to satisfy the sweet tooth somehow!
I worked on this and yes, it's fully what I want.
You need:
1 can pumpkin, NOT pumpkin mix.
1 can evaporated milk
2 eggs
3/4 cup Splenda
cinnamon and nutmeg to taste
1 tablespoon flour
..............
Mix pour into glass pie pan sprayed with a PAM type product.
BAKE: 425 for 15 minutes, then reduce heat to 350 for 40 minutes.
When cool, slice into 8 pieces. it's really good, and very satisfying.
Hope this helps, i know how boring diabetic foods can be!

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Reply Crust free, suagr free pumpkin pie recipe (Original post)
doxydad Apr 2014 OP
TexasProgresive Apr 2014 #1
Nay Apr 2014 #2
TreasonousBastard Apr 2014 #3

Response to doxydad (Original post)

Tue Apr 8, 2014, 07:15 AM

1. Recommending for those who like pumpkin pie

Not a fan myself but the rest of the family love pumpkin pie.

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Response to doxydad (Original post)

Tue Apr 8, 2014, 10:57 AM

2. Thank you -- I use another recipe, but yours looks better. I agree with you that

diabetic eating is just about the most boring thing in the world. After 3 years of eating low carb and keeping my BG at A1C of 5.7, I am totally tired of eating lean protein and vegetables. Totally tired. I wish I never had to look at a piece of meat ever again. Nothing looks or tastes good anymore, and that's sad.

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Response to doxydad (Original post)

Tue Apr 8, 2014, 12:04 PM

3. Good recipe, but you may not have to go crust-free...

just flour-free.

Try some recipes and techniques using almond flour or crushed walnuts for the crust. I don't have anything offhand-- it's been a while since I made some. With all the gluten hysterics lately, such recipes abound. And I'm assuming no nut allergies among the consumers on your end.

(Pecans in pumpkin pie? Too good for the kids.)

BTW, living in farm country, I tend to collect squashes of all sorts in the fall and freeze the meat for later use. Personally, I've found cheese pumpkins to be the best for pies so far. But, I've run out of last fall's supply and canned pumpkin is just fine in such an "emergency".


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