Thread: Laughing?? Would you share your Pumpkin Pie recipe??

Quote: Originally Posted by laughingW Anything is PP allowable if one has a small enough slice, LOL lol

Anything is PP allowable if one has a small enough slice, LOL Ok I will. It's from my grandmother's old New England recipe and it's on the dry and spicy side as opposed to the creamy pudding-y side. Great with whipped cream I think. I have to get the little card from home.

Hi....I'm new to these forums....I know Cleochatra well, she and I belong to another discussion forum and she's a good friend of mine (although I navigated here on my own steam and was pleased to see she posts here also....) Just wanted to say that I've made a much lower low-carb version of pumpkin pie (or mousse) by simply using an equivalent amount of spaghetti squash that I've processed to a puree in my food processor,...

Hi....I'm new to these forums....I know Cleochatra well, she and I belong to another discussion forum and she's a good friend of mine (although I navigated here on my own steam and was pleased to see she posts here also....) Just wanted to say that I've made a much lower low-carb version of pumpkin pie (or mousse) by simply using an equivalent amount of spaghetti squash that I've processed to a puree in my food processor,...

This is my best pumpkin pie filling ever. I have tried many lc pumpkin pies and this filling is the best. I use Kevin's pie crust or I put this in 8 buttered ramkins and bake in a water bath and less time. 16 oz can pumpkin 1 cup half&half 1/2 cup water 1/4 cup davinci spiceblend 1 Tbsp cinnamon 1 Tbsp pumpkin pie spice 2 Tbsp brown Diabetisweet 1/2 tsp salt 1 splenda quik pack or liquid splenda 3 eggs Bake at 350 for 30 minutes...

I found a recipe for crust in my wife's inherited cookbook the "American Home All Purpose Cookbook": Quote: Nut Brown Crust 1 1/2 Cup ground almonds, walnuts, brazil nuts or pecans 3 TBL Sugar (sugar substitute) 2 TBL soft butter Blend nuts, butter and sugar (substitute) with fingers. Press frimly on bottom and sides of lightly buttered 9-inch pie plate. Bake at 400°F for 6 - 8 minutes. Cool before filling. I tried a...

I also eat pumpkin, cream cheese and cinnamon/splenda without baking it. I just put a 30z cube of cream cheese on top of 1/2 can pumpkin and heat it a few seconds then sprinkle cinnamon/splenda and mix together! I heard about it on www.sugarfreesheila.com .

I also eat pumpkin, cream cheese and cinnamon/splenda without baking it. I just put a 30z cube of cream cheese on top of 1/2 can pumpkin and heat it a few seconds then sprinkle cinnamon/splenda and mix together! I heard about it on www.sugarfreesheila.com .