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Special Diet Recipes

RECIPE: Pumpkin Pie

19 years ago

My husband is diabetic and loves pumpkin pie. Has anybody ever made it using Splenda? A friend used it in another recipe and said it was terrible, so I'm half afraid to try it.

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Comments (4)

grainlady_ks
19 years ago
Here are a couple ideas that might work. An easy-to-make Pumpkin Pudding recipe that tastes just like pumpkin pie, and can be made with sugar-free INSTANT pudding mix (or regular INSTANT with sugar), and the Bisquick recipe for Impossible Pumpkin Pie. I substitute agave nectar (a natural, low-glycemic, honey-like sweetener that can be used by most diabetics. We're not diabetic, but we don't use sugar and use agave nectar instead. -Grainlady

PUMPKIN PUDDING
1 can (15 oz.) canned pumpkin
1/2 t. pumpkin pie spice
1-1/2 c. milk
3.5-oz. package instant sugar-free vanilla pudding

1. Mix pumpkin and pumpkin pie spice together in a bowl with a wooden spoon.

2. Slowly stir in milk. Mix well.

3. Add the instant pudding mix and stir slowly for about one minute until it thickens.

4. Chill the mixture. (Grainlady note: I put it in individual serving dishes and top it with Sprouted Grain Cereal, which is similar to Grape Nuts, or homemade granola. Don't miss the crust.)
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IMPOSSIBLE PUMPKIN PIE
(original recipe calls for 3/4 c. sugar)

1 can pumpkin
1 can evaporated milk
2 T. margarine or butter, softened
2 eggs
1/3 c. agave nectar (OR 3/4 c. sugar)
1/2 c. Bisquick baking mix (I use a wholegrain version I make at home)
2-1/2 t. pumpkin pie spice
2 t. vanilla

Heat oven to 350Â°F. Grease pie plate, 9x1-1/4 or 10x1-1/2 inches (Grainlady note: I have also doubled the recipe and baked it in a 9x13-inch cake pan for square servings when you have to feed a lot of people). Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50-55 minutes; cool.
blueheron
Original Author
19 years ago
Thanks for your response. However, I use fresh pumpkin puree for my pies. Hmmmmm Looks like no pie this Thanksgiving. sniff...
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I found these recipes in "The Complete Food Allergy Cookbook" by Marilyn Gioannini. It calls for soy milk, but would probably work with almond or rice milk just as well. I haven't tried them, so can't vouch for them. I would also suggest doing a search on - Vegan Thanksgiving Recipes. I'm sure you will find a lot of recipes you can use. -Grainlady Pumpkin Pie 1 pie crust of your choice 2 c. pumpkin puree 1-1/2 c. soy milk or other alternate milk 1/2 c. honey 2 eggs 1-1/2 t. cinnamon 1/2 t. salt (optional) 1/2 t. ground ginger 1/4 t. nutmeg 1/4 t. ground cloves [Grainlady note: you could also substitute Pumpkin Pie Spice for the combined spice amount.] Prepare pie crust. Bake at 350-degrees for 5 minutes so it will remain flaky. Combine pumpkin, milk alternative, honey, eggs, and spices in a large bowl. Mix well with a whisk to combine all of the ingredients. Pour into pie pan and bake until done, about one hour. Cover the exposed crust with aluminum foil strips after it has browned, to keep it from getting overdone, if necessary. Mock Whipped Cream 1/2 (10.5 oz.) package silken tofu 1/3 c. raw cashews 1 T. maple syrup 1 T. vegetable oil Remove tofu from package and cut into slices. Put unused portion in a plastic container, cover with water, and use within 3 or 4 days. Place portion to be used in steamer basket in saucepan and steam 5 minutes. Drain in a kitchen towel for at least 10-minutes. After tofu is drained, put cashews, maple syrup, oil, and 1/2 c. water into blender container. Blend on medium-high several minutes until very smooth. Add steamed tofu to blender and blend well. Chill well before serving. Mixture becomes thicker when chilled. Variations: For additional flavor, add 1/4 t. cinnamon or 1/8 t. nutmeg. If tolerated, add 1/2 t. vanilla. Pecan Pie 3 eggs beaten 1 c. rice syrup 1/4 c. honey or maple syrup 1/4 c. melted margarine (use a dairy\-free substitute) 1\-1/4 c. pecans 1 pie shell Beat eggs in a medium mixing bowl. Add rice syrup, honey, and melted margarine and mix. Add pecans and mix again. Pour into an 8\-inch unbaked pie shell and bake at 350\-degrees F. for about 50\-minutes.
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I'm not grainlady, but my DD used the recipe on the Libby's can and just substituted the agave nectar for the sugar using the recommended amount on the bottle of agave for the sugar exchange. It was very good. I just called her. She said she thinks that she used 1/4 c. agave nectar instead of the 3/4 c sugar. And to use a little less pumpkin than called for because the agave is liquid and the pumpkin makes it liquidy, too. If you don't it doesn't set up right. tami
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It's the morning after, and I am thankful for all you good people who took the time to post and get me through a bad moment. I learned from your posts, and I laughed with your posts. Most importantly, I found out that even on a cooking forum, not everyone makes the perfect, flaky, homemade pie crust. Thank you for telling me that I am not alone. I am through with pies and pie crusts. This year will have been the 20th year of trying, and it was the worst yet. It is time to move on. I am a market gardener, and I grow wonderful organic strawberries, blueberries, raspberries, and rhubarb. When I bake with the fruit, I do a crisp, a cobbler, or a tart. DS has a love of pumpkin pie, and I think my efforts are emotionally entwined with being the "good mother", but I am going to find a good bakery next year. You are all right- there is more than one way to skin a cat (that is a horrible saying isn't it?) I hope everyone had a good Thanksgiving. You all helped make mine a good one. :)
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The reason I use the Impossible Pumpkin Pie recipe is because that's the recipe I made for years before going gluten-free. Our family preferred the crustless version of pumpkin pie and no one knew or cared if it was gluten-free because it's just like the regular version we enjoyed for eons. I could also double the recipe and bake it in a 9x13" cake pan (or single recipe in an 8x8" or 9x9" pan) and serve the pie in squares, instead of wedges from a round pie dish/plate. When space is a premium in the refrigerator, square/rectangle pans take up less room than rounds. I've found most gluten-free pastry substitutes are either difficult to make, poor quality substitutes, and when they include rice flour, tend to be gritty. Nut pastry can burn easily, but I just plain don't care for any of the g-f pastry recipes I've tried - and they usually mean either increased high-glycemic carbs or a lot of additional fat. Substitutes for Bisquick/Baking Mix. I try to avoid rice flour as much as possible due to the potential for arsenic from rice; and rice flour is found in most gluten-free mixes (as well as commercial g-f products), so I prefer making my own. For one cup baking mix: 1/2 c. almond flour 1/2 c. high-maize resistant starch (available from King Arthur, and larger amounts from Honeyville Grain - you could also use any brand of gluten-free all-purpose flour) 1-1/2 t. baking powder 1/4 t. salt 1 T. coconut oil (softened, not liquid) Thoroughly mix all ingredients until the coconut oil is mixed in. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Baking Mix using Pamela's (Gluten-Free) Baking & Pancake Mix 2-1/2 c. Pamela's Baking & Pancake Mix 3/4 c. solid fat of choice (butter, shortening, coconut oil) Cut fat into flour mix. [Grainlady helpful tip... An easy way to cut fat into any kind of flour mixture is with a hand-held electric mixer.]
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grainlady_ks
19 years ago
Perhaps you didn't realize cooked fresh pureed pumpkin can be used instead of canned pumpkin, in most cases. After all, canned pumpkin is nothing more than 100% cooked pumpkin. Perhaps if you do some experimentation for yourself and adapt the recipes I've posted to your personal needs, you could share your results for others who may also need "diabetic" pumpkin pie using fresh pumpkin puree.

-Grainlady

INGREDIENTS
1 medium sugar pumpkin

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Cut pumpkin into small manageable pieces and cut off pith and seeds.
Place cut pumpkin skin side up in a large roasting pan. Add 1/4 water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
Vickey__MN
19 years ago
For a diabetic, one of the worse parts of a pie is the crust, that is where most of the carbs are. WIth Pumpkin you add a double whammy as pumpkin itself is a starchy vegetable thus carbs. So last year we had to figure out wht to do....So I made Pumpkin custard. 1 carb choice per serving (add creamy cool whip for a treat, still one carb choice!!!) Where as a piece of Pumpkin pie was soo much more, even made with splenda (don't use sugar in the crust, so no substitution, and as stated before, most of the carbs are in the crust.

15 ounce can pumpkin
1/2 cup granulated Splenda or equivalent liquid Splenda
1 tablespoon Brown Sugar Twin, optional
2 eggs (I used Egg white Egg beaters)
1/2 cup heavy cream (I used 1 cup skim milk)
1/2 cup water (I skipped the water since I used skim milk)
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger

Combine in a large bowl in order given; beat well. Pour into a large, buttered pie plate. Bake 350Âº, 45-55 minutes until a knife inserted in the center comes out clean. Chill before serving. Serve with whipped cream, if desired.

With granular Splenda:
Per Serving: 97 Calories; 7g Fat; 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 91 Calories; 7g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Compare this to a sugarles Pumpkin pie has about 20.5 grams of carbs.

Vickey-MN

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