Comments on: where 2 get ready pumpkin pie paradax? http://naturaldiabetescures.net/where-2-get-ready-pumpkin-pie-paradax.htm Natural Cures for Diabetes, Diabetes Information, Natural Diabetes Diet Thu, 09 Sep 2010 23:33:53 +0000 http://wordpress.org/?v=2.7 hourly 1 By: femmegoddess http://naturaldiabetescures.net/where-2-get-ready-pumpkin-pie-paradax.htm/comment-page-1#comment-12068 femmegoddess Fri, 22 Jan 2010 02:39:46 +0000 http://naturaldiabetescures.net/where-2-get-ready-pumpkin-pie-paradax.htm#comment-12068 using equal ( artifical sweetner) ngredients Pastry for single-crust 9-inch pie 1 can (16 ounces) pumpkin 1 can (12 ounces) evaporated fat-free milk 3 eggs 3/4 cup Equal® Spoonful* 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon salt Light whipped topping (optional) * May substitute 18 packets Equal sweetener Preparation Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Beat pumpkin, evaporated milk and eggs in mixing bowl on medium speed of mixer until well combined. Blend in remaining ingredients. Pour over pastry shell. Bake in preheated 400°F oven 35 to 40 minutes or until knife inserted into center comes out clean. Cool on wire rack. Serve warm or at room temperature. Garnish with light whipped topping, if desired. Makes 8 servings using splenda(sugar subsitute) 1 (.25 ounce) envelope unflavored gelatin 1/2 cup cold water 1 (15 ounce) can pumpkin 1 cup whipping cream, divided 1/2 cup SPLENDA® No Calorie Sweetener, Granular 1/4 cup brown sugar 1 1/2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 3 large eggs, lightly beaten 1 teaspoon vanilla extract 1 (6 ounce) reduced fat graham cracker crust Directions Sprinkle gelatin over water in a medium saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in pumpkin, 1/4 cup whipping cream and next 6 ingredients. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens and reaches 170 degrees. Pour pumpkin mixture into a heat resistant bowl. Stir in vanilla. Chill 40 minutes or until cool. Beat remaining 3/4 cup whipping cream until soft peaks form; fold into pumpkin mixture. Pour pumpkin mixture into graham cracker crust. Chill 3 hours or until firm. Exchanges per Serving: 2 Starches, 3 Fats eat and enjoy using equal ( artifical sweetner)
ngredients
Pastry for single-crust 9-inch pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated fat-free milk
3 eggs
3/4 cup Equal® Spoonful*
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Light whipped topping (optional)

* May substitute 18 packets Equal sweetener

Preparation
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in mixing bowl on medium speed of mixer until well combined. Blend in remaining ingredients. Pour over pastry shell.
Bake in preheated 400°F oven 35 to 40 minutes or until knife inserted into center comes out clean. Cool on wire rack. Serve warm or at room temperature. Garnish with light whipped topping, if desired.

Makes 8 servings

using splenda(sugar subsitute)
1 (.25 ounce) envelope unflavored gelatin
1/2 cup cold water
1 (15 ounce) can pumpkin
1 cup whipping cream, divided
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/4 cup brown sugar
1 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 (6 ounce) reduced fat graham cracker crust

Directions Sprinkle gelatin over water in a medium saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in pumpkin, 1/4 cup whipping cream and next 6 ingredients.
Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens and reaches 170 degrees. Pour pumpkin mixture into a heat resistant bowl. Stir in vanilla. Chill 40 minutes or until cool.
Beat remaining 3/4 cup whipping cream until soft peaks form; fold into pumpkin mixture. Pour pumpkin mixture into graham cracker crust.
Chill 3 hours or until firm.
Exchanges per Serving: 2 Starches, 3 Fats

eat and enjoy

]]> By: gy650 http://naturaldiabetescures.net/where-2-get-ready-pumpkin-pie-paradax.htm/comment-page-1#comment-12069 gy650 Fri, 22 Jan 2010 02:39:46 +0000 http://naturaldiabetescures.net/where-2-get-ready-pumpkin-pie-paradax.htm#comment-12069 "a good treat for my diabetes" . . not really, too many carbs http://www.carbs-information.com/carbs-in-pies.htm Diet Guidelines http://www.diabetes911.net/readit/chapter10.shtml Blood Sugar Management http://www.dlife.com/dLife/do/ShowContent/blood_sugar_management/ "a good treat for my diabetes" . . not really, too many carbs
http://www.carbs-information.com/carbs-in-pies.htm

Diet Guidelines
http://www.diabetes911.net/readit/chapter10.shtml

Blood Sugar Management
http://www.dlife.com/dLife/do/ShowContent/blood_sugar_management/

]]> By: r g http://naturaldiabetescures.net/where-2-get-ready-pumpkin-pie-paradax.htm/comment-page-1#comment-12070 r g Fri, 22 Jan 2010 02:39:46 +0000 http://naturaldiabetescures.net/where-2-get-ready-pumpkin-pie-paradax.htm#comment-12070 i have an easy pumpkin pie but you know the crust isn't good for diabetes so i just make a pumpkin custard and eat it in a bowl instead less calories and better for you. if you want a pie just buy a pie shell and pour this into it after mixing it up: pumpkin custard: 1 can pumpkin 1 cup of skim milk 1/2 c.sugar to taste i use splenda brown sugar 1 egg can use egg substitute if you want 1 tsp. cinnamon 1 tsp pumpkin pie spice mix all together and put in a Pyrex casserole dish or pour into an unbaked pie shell and put into a 375 degree oven until i knife inserted comes out clean . i serve mine with sugar free cool whip. i am on a diet and this makes a good low cal dessert i have an easy pumpkin pie but you know the crust isn’t good for diabetes so i just make a pumpkin custard and eat it in a bowl instead less calories and better for you. if you want a pie just buy a pie shell and pour this into it after mixing it up:
pumpkin custard:
1 can pumpkin
1 cup of skim milk
1/2 c.sugar to taste i use splenda brown sugar
1 egg can use egg substitute if you want
1 tsp. cinnamon
1 tsp pumpkin pie spice
mix all together and put in a Pyrex casserole dish or pour into an unbaked pie shell and put into a 375 degree oven until i knife inserted comes out clean . i serve mine with sugar free cool whip. i am on a diet and this makes a good low cal dessert

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