Doug Freyburger wrote:
Jean B. wrote:
Of course, you know that. Now I do have a related problem, or I
WILL have a problem when Thanksgiving rolls around. My pumpkin
chiffon pie is served in a graham cracker crust. It is an
essential component. Has anyone here ever been able to come up
with an acceptable LC crust that simulates that?

One year I tried a pumpkin pie crustless. My idea that the crust was an
essential component went out the window at that point.

I get that pumpkin chiffon pie is not the same thing as regular pumpkin
pie that's a cross between a puree and a custard, but once I started
considering the crust an optional component for one type of pie I tried
it for other types of pies. I never have gotten around to trying it for
a sugar free all fruit but not all that low carb blueberry pie. ;^)

Me too on the ground nut suggestions.

If it were just me, I wouldn't care. I am thinking my daughter
would be bummed out. She doesn't LIKE change and looks forward to
this pie all year. Heck, maybe I should just make two versions of
the pie. It freezes well, and she could have the normal one and
see whether she likes mine for future reference. I think even for
mine, I would try a nut-based crust, if only to ascertain whether
she would be willing to switch to that in the future.

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