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Old 03-16-2004, 08:03 AM   #1
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pumpkin pie ?

I want to make the crustless pumpkin pie, can I substitute davincis instead of splenda? i dont want it to turn out soggy
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Old 03-16-2004, 10:39 AM   #2
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I think it would ruin the texture. If you use it in a cake or something, you can just increase the dry ingredients to make up for it, but in pumpkin pie, there's hardly any dry ingredients to begin with. I don't know if it would rise or not without the Splenda. Maybe you could reduce the cream by the amount of syrup you use? The only way to know for sure is to try.
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Old 03-16-2004, 11:08 AM   #3
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I make it with davincis all the time, and it works fine. Do reduce the cream, however. Pumpkin pie is very forgiving, unlike most baked goods. I don't like stuff too sweet, so I usually use:
1 can pumpkin (unsweetened, of course)
1 cup cream
2 eggs
1/2 cup davincis
1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger
Mix well, bake in a waterbath at 350 until barely set in the middle (don't overbake; it will keep cooking after you take it from the oven. The waterbath protects the eggs from the heat, as a crust would too. Without a crust, eggs in quiches, custards, and cheesecakes tend to curdle.
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Old 03-16-2004, 11:23 AM   #4
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Yum. Thank you thank you thank you Cant wait to make it tonite!
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Old 03-16-2004, 03:15 PM   #5
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help...how long do i bake it for?????
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Old 03-17-2004, 01:03 AM   #6
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about 40 minutes.

Stick a knife in.. when it comes out clean.. take itout
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