Guest guest Posted November 13, 2001 Report Share Posted November 13, 2001 I haven't tried this. But have some pumpkin and everything else --- including a ton of almond flour! Pumpkin Pie 3/4 cup Splenda 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves 2 large eggs 1 (15 ounce) can pure pumpkin 1 1/2 cups cream Mix the Splenda and spices together and set aside. Beat eggs in large bowl. Blend in pumpkin and Splenda mixture. Gradually stir in cream. Pour into sprayed pie plate (I use a deep dish pie plate) and bake at 375 degrees for about 45 minutes. To test, insert table knife in center. If it is clean when you pull it out, it is done. I let it cool for 15 minutes in the 'turned off' oven. Remove and cool. Serve with real whipped cream and a sprinkle of chopped nuts. For a rich taste, I have added 1 tsp. maple flavoring to the pumpkin before baking. For the crust, I just cut butter into almond flour until it was of a consistency to be patted up the sides of the pie plate. I used about 1-1/2 cups almond flour and 1/2 stick of butter, more or less. Maybe a tablespoon of water, too, I forget. ~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2001 Report Share Posted November 22, 2001 Pumpkin Pie > I haven't tried this. But have some pumpkin and everything else --- including a ton of almond flour! > > > Pumpkin Pie > > 3/4 cup Splenda > 1/2 tsp. salt > 1 tsp. ground cinnamon > 1/2 tsp. ground ginger > 1/4 tsp. ground cloves > 2 large eggs > 1 (15 ounce) can pure pumpkin > 1 1/2 cups cream > > Mix the Splenda and spices together and set aside. > Beat eggs in large bowl. > Blend in pumpkin and Splenda mixture. > Gradually stir in cream. > Pour into sprayed pie plate (I use a deep dish pie plate) and bake at 375 > degrees for about 45 minutes. > To test, insert table knife in center. > If it is clean when you pull it out, it is done. > I let it cool for 15 minutes in the 'turned off' oven. > Remove and cool. > Serve with real whipped cream and a sprinkle of chopped nuts. > > For a rich taste, I have added 1 tsp. maple flavoring to the pumpkin before > baking. > For the crust, I just cut butter into almond flour until it was of a > consistency to be patted up the sides of the pie plate. > I used about 1-1/2 cups almond flour and 1/2 stick of butter, more or less. > Maybe a tablespoon of water, too, I forget. > > ~~~~~~~~~~ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2001 Report Share Posted November 22, 2001 thanks marie and corky thats the one marie i ended up using the one on the can but its exactly the same as this one i just used splenda and cream instead of sugar and evap milk i have deviled eggs done stuffed celery done green beans in the oven pumpkin pie in the oven just need to make the mashed cauli its cooked and ready to put in the processor catherine Quote Link to comment Share on other sites More sharing options...
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