Does anyone know a SB friendly pumpkin pie recipie?
That is just something that I don't think that I could resist if the real one was put in front of me...
Pink, I'll move this into the other sub-forum. Folks don't usually check the recipe forum unless they are searching for a recipe. I'm sure there are pumpkin pie recipes somewhere on this site. If you do a search, some may pop up.
If you do come up with a recipe that works, try posting it in the Low Carb Holiday Side Dish section in the recipe forum. We started adding holiday recipes there.
I totally LOVE the fall!!!!!! For this reason too. And that whole "hide yourself under clothes" thing! I tried on some of my work pants from last fall and they literally "fall" off me. Pun intended!
So now I am screwed. Hopefully my auctions make some $ so I can buy 3 pairs of nice pants and 3 shirts that are acceptable for work. I have 1 suit (the other is large on me but will have to do since I don't wear suits that often) but that's not everyday wear.
Anyway, fall=good food to me. Pumpkin and turkey and squash. Yum!
How abt using a nut crust? I had heard of that... not sure how that factors into the 15 nuts per day limits, but it must be better than real pastry? I found a recipe somewhere at Williams-Sonoma for pumpkin cheesecake, and it was a huge huge hit. I'd search the site.
And Jenne, I agree- I adore the fall! Lots of warm food and big snuggly sweaters. =)
OK, so the nut crust thing started to intrigue me. I found this recipe on allrecipes.com. Replace the sugar with Splenda and it should be OP.
Pecan Nut Crust
2 1/2 cups ground pecans
1/4 teaspoon ground cinnamon
1/3 cup white sugar
4 tablespoons unsalted butter, melted
DIRECTIONS:
Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
I love the fall too.....not just because the leaves are changing and falling...but because I get to bring out all my warm clothes and get to bring out my scarves.....I love my scarves...lots of different ones
Fall for me is apples! Living in NY, we are smack in the middle of apple country. Yummm!
And I love the leaves...every year I collect more!
The nut crust sounds good! You could probably reduce the amount of nuts and add ground flax seed to it. Makes it more healthy and a bit more SBD friendly, though flax seed has a lot of calories.
I'm excited to see what you ladies come up with! My family recipe is a "Pumpkin Chiffon Pie" and it's made with marshmellows. Yup...that's not gonna happen!
Actually, we'll be in Amsterdam for Thanksgiving this year, so I don't even know if there will be any turkey, let alone pumpkin pie. I'll eat some cheese instead, maybe.
My recipe contains cooked pumpkin, eggs, milk, flour, raw sugar, treacle, cinnamon, ginger, nutmeg and salt. You could do the pumpkin, eggs, skim milk, spices, flour (cheat) or wheatgerm then splenda and make it crustless.
Since the fall is coming.....
