Re: Diabetic Pumpkin PieRe

[Guest guest]

also perfect for my birthday on Nov. 21! I alwaays have pumpkin pie instead

of cake.

Diabetic Pumpkin PieRe

This was passed on to me today, I hope you enjoy.

.

one prepared pie crust

one 15 ounce can of pumpkin puree

3/4 cup Splenda sweetener

2 Tbs cornstarch

1/2 tsp ground cinnamon

1-1/2 tsp pumpkin pie spice

1/8 tsp salt

1/2 cup fat free half and half

1/2 cup egg substitute

3 Tbsp heavy cream

1 Tbsp vanilla extract

Preheat oven to 400 degrees F.

Blend pumpkin, Splenda, cornstarch, spices and salt in a medium-sized

mixing bowl.

Mix till well-blended.

Add remainder of ingredients, mix well and pour into the crust.

Bake for 35 to 40 minutes till set in the center and the crust is golden

brown.

8 servings.

Perfect for Halloween and Thanksgiving!

[Guest guest]

also perfect for my birthday on Nov. 21! I alwaays have pumpkin pie instead

of cake.

Diabetic Pumpkin PieRe

This was passed on to me today, I hope you enjoy.

.

one prepared pie crust

one 15 ounce can of pumpkin puree

3/4 cup Splenda sweetener

2 Tbs cornstarch

1/2 tsp ground cinnamon

1-1/2 tsp pumpkin pie spice

1/8 tsp salt

1/2 cup fat free half and half

1/2 cup egg substitute

3 Tbsp heavy cream

1 Tbsp vanilla extract

Preheat oven to 400 degrees F.

Blend pumpkin, Splenda, cornstarch, spices and salt in a medium-sized

mixing bowl.

Mix till well-blended.

Add remainder of ingredients, mix well and pour into the crust.

Bake for 35 to 40 minutes till set in the center and the crust is golden

brown.

8 servings.

Perfect for Halloween and Thanksgiving!

[Guest guest]

also perfect for my birthday on Nov. 21! I alwaays have pumpkin pie instead

of cake.

Diabetic Pumpkin PieRe

This was passed on to me today, I hope you enjoy.

.

one prepared pie crust

one 15 ounce can of pumpkin puree

3/4 cup Splenda sweetener

2 Tbs cornstarch

1/2 tsp ground cinnamon

1-1/2 tsp pumpkin pie spice

1/8 tsp salt

1/2 cup fat free half and half

1/2 cup egg substitute

3 Tbsp heavy cream

1 Tbsp vanilla extract

Preheat oven to 400 degrees F.

Blend pumpkin, Splenda, cornstarch, spices and salt in a medium-sized

mixing bowl.

Mix till well-blended.

Add remainder of ingredients, mix well and pour into the crust.

Bake for 35 to 40 minutes till set in the center and the crust is golden

brown.

8 servings.

Perfect for Halloween and Thanksgiving!

[Guest guest]

yes, thanks for shareing this recipe with us! BTW pat nov 22 is my anniversary!

so I'll eat this too on nov 22 *grin*

Regards,

Diabetic Pumpkin PieRe

This was passed on to me today, I hope you enjoy.

.

one prepared pie crust

one 15 ounce can of pumpkin puree

3/4 cup Splenda sweetener

2 Tbs cornstarch

1/2 tsp ground cinnamon

1-1/2 tsp pumpkin pie spice

1/8 tsp salt

1/2 cup fat free half and half

1/2 cup egg substitute

3 Tbsp heavy cream

1 Tbsp vanilla extract

Preheat oven to 400 degrees F.

Blend pumpkin, Splenda, cornstarch, spices and salt in a medium-sized

mixing bowl.

Mix till well-blended.

Add remainder of ingredients, mix well and pour into the crust.

Bake for 35 to 40 minutes till set in the center and the crust is golden

brown.

8 servings.

Perfect for Halloween and Thanksgiving!

[Guest guest]

yes, thanks for shareing this recipe with us! BTW pat nov 22 is my anniversary!

so I'll eat this too on nov 22 *grin*

Regards,

Diabetic Pumpkin PieRe

This was passed on to me today, I hope you enjoy.

.

one prepared pie crust

one 15 ounce can of pumpkin puree

3/4 cup Splenda sweetener

2 Tbs cornstarch

1/2 tsp ground cinnamon

1-1/2 tsp pumpkin pie spice

1/8 tsp salt

1/2 cup fat free half and half

1/2 cup egg substitute

3 Tbsp heavy cream

1 Tbsp vanilla extract

Preheat oven to 400 degrees F.

Blend pumpkin, Splenda, cornstarch, spices and salt in a medium-sized

mixing bowl.

Mix till well-blended.

Add remainder of ingredients, mix well and pour into the crust.

Bake for 35 to 40 minutes till set in the center and the crust is golden

brown.

8 servings.

Perfect for Halloween and Thanksgiving!

[Guest guest]

This seems the appropriate place to put the following message:

From Crystal...

Braums, a mid west ice cream and hamburger joint, does have an excellent

chocolate pecan ice cream. It has only 4 grams of the awful stuff per

half cup serving. It is highly recommended. You might want to check out

the rest of their low carb ice creams as they are good.

Crystal...

Re: Diabetic Pumpkin PieRe

yes, thanks for shareing this recipe with us! BTW pat nov 22 is my

anniversary! so I'll eat this too on nov 22 *grin*

Regards,

Diabetic Pumpkin PieRe

This was passed on to me today, I hope you enjoy.

.

one prepared pie crust

one 15 ounce can of pumpkin puree

3/4 cup Splenda sweetener

2 Tbs cornstarch

1/2 tsp ground cinnamon

1-1/2 tsp pumpkin pie spice

1/8 tsp salt

1/2 cup fat free half and half

1/2 cup egg substitute

3 Tbsp heavy cream

1 Tbsp vanilla extract

Preheat oven to 400 degrees F.

Blend pumpkin, Splenda, cornstarch, spices and salt in a medium-sized

mixing bowl.

Mix till well-blended.

Add remainder of ingredients, mix well and pour into the crust.

Bake for 35 to 40 minutes till set in the center and the crust is

golden

brown.

8 servings.

Perfect for Halloween and Thanksgiving!

[Guest guest]

This seems the appropriate place to put the following message:

From Crystal...

Braums, a mid west ice cream and hamburger joint, does have an excellent

chocolate pecan ice cream. It has only 4 grams of the awful stuff per

half cup serving. It is highly recommended. You might want to check out

the rest of their low carb ice creams as they are good.

Crystal...

Re: Diabetic Pumpkin PieRe

yes, thanks for shareing this recipe with us! BTW pat nov 22 is my

anniversary! so I'll eat this too on nov 22 *grin*

Regards,

Diabetic Pumpkin PieRe

This was passed on to me today, I hope you enjoy.

.

one prepared pie crust

one 15 ounce can of pumpkin puree

3/4 cup Splenda sweetener

2 Tbs cornstarch

1/2 tsp ground cinnamon

1-1/2 tsp pumpkin pie spice

1/8 tsp salt

1/2 cup fat free half and half

1/2 cup egg substitute

3 Tbsp heavy cream

1 Tbsp vanilla extract

Preheat oven to 400 degrees F.

Blend pumpkin, Splenda, cornstarch, spices and salt in a medium-sized

mixing bowl.

Mix till well-blended.

Add remainder of ingredients, mix well and pour into the crust.

Bake for 35 to 40 minutes till set in the center and the crust is

golden

brown.

8 servings.

Perfect for Halloween and Thanksgiving!

[Guest guest]

This seems the appropriate place to put the following message:

From Crystal...

Braums, a mid west ice cream and hamburger joint, does have an excellent

chocolate pecan ice cream. It has only 4 grams of the awful stuff per

half cup serving. It is highly recommended. You might want to check out

the rest of their low carb ice creams as they are good.

Crystal...

Re: Diabetic Pumpkin PieRe

yes, thanks for shareing this recipe with us! BTW pat nov 22 is my

anniversary! so I'll eat this too on nov 22 *grin*

Regards,

Diabetic Pumpkin PieRe

This was passed on to me today, I hope you enjoy.

.

one prepared pie crust

one 15 ounce can of pumpkin puree

3/4 cup Splenda sweetener

2 Tbs cornstarch

1/2 tsp ground cinnamon

1-1/2 tsp pumpkin pie spice

1/8 tsp salt

1/2 cup fat free half and half

1/2 cup egg substitute

3 Tbsp heavy cream

1 Tbsp vanilla extract

Preheat oven to 400 degrees F.

Blend pumpkin, Splenda, cornstarch, spices and salt in a medium-sized

mixing bowl.

Mix till well-blended.

Add remainder of ingredients, mix well and pour into the crust.

Bake for 35 to 40 minutes till set in the center and the crust is

golden

brown.

8 servings.

Perfect for Halloween and Thanksgiving!

[Guest guest]

ah, thanks for shareing!

Regards,

Diabetic Pumpkin PieRe

>

>

>

> This was passed on to me today, I hope you enjoy.

>

> .

>

> one prepared pie crust

>

> one 15 ounce can of pumpkin puree

>

> 3/4 cup Splenda sweetener

>

> 2 Tbs cornstarch

>

> 1/2 tsp ground cinnamon

>

> 1-1/2 tsp pumpkin pie spice

>

> 1/8 tsp salt

>

> 1/2 cup fat free half and half

>

> 1/2 cup egg substitute

>

> 3 Tbsp heavy cream

>

> 1 Tbsp vanilla extract

>

> Preheat oven to 400 degrees F.

>

> Blend pumpkin, Splenda, cornstarch, spices and salt in a medium-sized

> mixing bowl.

>

> Mix till well-blended.

>

> Add remainder of ingredients, mix well and pour into the crust.

>

> Bake for 35 to 40 minutes till set in the center and the crust is

> golden

> brown.

>

> 8 servings.

>

> Perfect for Halloween and Thanksgiving!

>

>

>

>

>

>

>

[Guest guest]

ah, thanks for shareing!

Regards,

Diabetic Pumpkin PieRe

>

>

>

> This was passed on to me today, I hope you enjoy.

>

> .

>

> one prepared pie crust

>

> one 15 ounce can of pumpkin puree

>

> 3/4 cup Splenda sweetener

>

> 2 Tbs cornstarch

>

> 1/2 tsp ground cinnamon

>

> 1-1/2 tsp pumpkin pie spice

>

> 1/8 tsp salt

>

> 1/2 cup fat free half and half

>

> 1/2 cup egg substitute

>

> 3 Tbsp heavy cream

>

> 1 Tbsp vanilla extract

>

> Preheat oven to 400 degrees F.

>

> Blend pumpkin, Splenda, cornstarch, spices and salt in a medium-sized

> mixing bowl.

>

> Mix till well-blended.

>

> Add remainder of ingredients, mix well and pour into the crust.

>

> Bake for 35 to 40 minutes till set in the center and the crust is

> golden

> brown.

>

> 8 servings.

>

> Perfect for Halloween and Thanksgiving!

>

>

>

>

>

>

>