LC pumpkin pie

Does anyone have a recipe for a low carb pumpkin pie recipe? I've seen
one listed before, but lost the sight.

Many Thanks,

In article ,
(Brenda) wrote:

Does anyone have a recipe for a low carb pumpkin pie recipe? I've seen
one listed before, but lost the sight.

Many Thanks,

Buy a 15 oz can of pure pumpkin (not pumpkin pie filling). Follow the
recipe on the can with the following changes:

1) use a nut crust if you have to have a crust
2) sub Splenda for sugar
3) sub heavy cream for condensed milk

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

Brenda wrote:
Does anyone have a recipe for a low carb pumpkin pie recipe? I've seen
one listed before, but lost the sight.

Use the recipe on the back of Libby's canned pumpkin.
Substitute Splenda for the sugar. (If you have packets instead of
granular, 18 packets == 3/4 cup sugar).
Substitute heavy cream for the evaporated milk.

You can either bake in a pie shell (for others) and not eat the crust,
or use a nut crust, or just bake it in a greased casserole without any
crust, and eat it as a custard.

Nut Crust

1 cup nut meal (I use sliced almonds or pecans, well crushed in a
freezer ziplock with a rolling pin, or the almonds
can be ground in a small electric coffee grinder)
1/4 tsp cinnamon
1/4 tsp nutmeg
2 to 4 Tbsp Splenda (3 to 6 packets)
4 Tbsp butter, melted

(some of the largest Pyrex pie pans might need 1 1/4 cups nut meal
and 5 Tbsp butter).

Mix all ingredients, pat on bottom and up sides of pie pan. Chill a
few minutes in the refrigerator to set the butter, before adding filling.

--
jamie )

"There's a seeker born every minute."