pumpkin recipes?

[evereliz]

I've been doing great and am not craving much at all. I've cut my sugar way down and think that helps alot. What I do miss is pumpkin pie during this time of year. Does anyone have a low sugar pumpkin pie recipe? Thanks!

[justmarvi]

This is kind of what I'm planning for the holidays. If I use the crust, it will probably need to be an occasional treat since that's a lot of nuts. What do you think?

Easy SF Pumpkin Pie

2 small sugar free instant vanilla pudding
2 cup 1% or ff milk
1 cup canned pumpkin
1 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp cinnamon

Instructions:
Blend all ingredients in blender until smooth. Use plain canned pumpkin.
Do not use canned pumpkin pie mixture. Pour into pie shell and chill until
ready to serve.

SBD Pie Crust

Ingredients:
2-3 cups ground pecans
1/2 cup trans-fat-free margarine spread (Smart Balance, Fleishman's Olive Oil, Brummel & Brown)
Artificial sweetener to taste
Directions:
Preheat oven to 450°F. Mix ground pecans, margarine spread, and artificial sweetener until combined. Press mixture into a pie plate and bake for 10 minutes. Remove and let cool completely before adding filling.

[Shalbrihil]

That recipe sounds delish Marva. I think I'm going to make it without the crust and have it 1/2 cup pudding servings. I love pumpkin pie. I think that's why I eat so many swt. potatoes.

[justmarvi]

South Beach Pumpkin Pie
Serves 8-10
Phase 3

Crust

1 c. whole wheat flour
2 T splenda or sugar substitute
1 T cold unsalted butter, diced
3 T. Canola oil
3 - 4 T ice cold water
pinch of salt

Filling

2 large eggs, lightly beaten
1 can (15 oz) solid pack pumpkin
1/4 cup splenda or sugar substitute
1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1 can (12oz) nonfat evaporated milk

1. For Crust: In food processor fitted with metal blade, pulse flour, splenda and salt until bomvined. Add butter and oil, pulse until combined and crumbly. With motor running, add water 1 T at a time, until dough just comes together. Gather dough, form into a ball and press into a disk shape. Wrap in plastic and refrigerate for at least 1 hour.

2. Roll out dough between two sheets of wax paper to about 1/8th inch thickness, Fold dough in half and place in a 9-inch pie tin. Unfold, turn under and crimp the edge. Refrigerate.

For filling: Preheat oven to 425 deg. F. In large bowl, combine all filing ingredients except evaporated milk until well combined. Slowly fold in milk until blended. Pour filling into prepared pie shell.

4. Bake 15 minutes. Reduce oven temperature to 350 deg. F, bake 30 to 40 minutes, or until a knife inserted near the center comes out clean. Transfer to wire rack to cool. Refrigerate until serving time. Serve chilled. (Pie can be prepared a day ahead.)

Tip: Don't overcook the pie; the center should jiggle slightly when shaken. Small cracks will appear in the pie as it cools and sets. You can cover them with a dollop of nonfat whipped topping if desired.

Per serving, 218 calories, 7 g protein, 32 g carbohydrate, 4 g fiber, 8 g total fat, 2 g sat fat, 52 mg cholesterol, 6.3 mg sodium

From the South Beach Diet Newsletter

[Shalbrihil]

I love making pies but have been a little sheepish about trying whole wheat crusts. This one I am going to try! My kids are going to love the surprise of this one coming to the table Thanksgiving! Thank you for finding this one, Marva. You've made my day!

[justmarvi]

I'm wondering if that's enough splenda in the filling. I checked out the splenda site and they suggest more in theirs?

[justmarvi]

This is just a typical sugar free pie recipe that uses more art. sweetener.

Pastry for single-crust 9-inch pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
3 eggs
5-1/2 teaspoons Equal® for Recipes
?? or 18 packets Equal® sweetener
?? or 3/4 cup Equal® Spoonful™
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.

Directions:

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425?F oven 15 minutes; reduce heat to 350?F and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.
Yield: Makes 8 servings.

Calories 258
Calories from Fat 122 (47%)
Amount Per Serving %RDA
Total Fat 13.6g 20%
Saturated Fat 7.8g 39%
Polyunsat. Fat 0.7g
Monounsat. Fat 4.2g
Cholesterol 94mg 31%
Sodium 335mg 13%
Potassium 772mg 22%
Total Carbohydrate 21.5g 7%
Dietary Fiber 0.5g 2%
Protein 13.6g 27%

[PIR8LUVR]

I have another recipe for crust I will have to find and post. It calls for ground almonds and a low carb bake mix (not much) and some butter and splenda. I have used it for a low-carb keylime pie before. It is really good. Very close to a graham cracker crust.