Re: Re: PUMPKIN PIE FILLING by

[Guest guest]

Hi Cindy

Just a suggestion: Call the airline now and explain what you plan to do and be

sure they will allow you to carry this food on with you. Not too long ago, they

wouldn't allow a bottle of water as a carry on, and who knows what restrictions

will be in place and security heightened for the holiday travellers. Maybe a

doctor's note would help?

Could you possibly make the filling at the place you are going to instead of

bringing it on the plane? Have family get you the bigger ingredients, like the

pumpkin, and bring the dry ingredients in the checked baggage?

Just a thought. I'd hate to see you turned away at the gate.

Have a great Thanksgiving and good luck.

Tracey, mom of Clay

mama2gandj <no_reply > wrote:

We're traveling across the country for Thanksgiving, so I'm planning

to make pumpkin pie filling for my daughter in small ramekins to

take with us on the plane in a cooler.

To anyone who's made these recipes in the Pumpkin section of the

files: which recipe would hold up the best through travel? I'd need

to make it on Monday to be eaten on Thursday.

Thanks so much!

Cindy

>

> PUMPKIN PIE FILLING by

> http://www.pecanbread.com/recipes.html

> 2 C cooked pumpkin or butternut squash

> 3/4 C. to 1 C. honey

> 1/4 C. melted butter ( or oil or coconut butter)

> 4 tsp cinnamon

> 1 tsp. nutmeg

> 1/2 tsp. cloves

> 2 egg yolks

> 4 egg whites

> 1. Puree the squash in the food processor.

> 2. Mix all ingredients EXCEPT egg whites.

> 3. Beat egg whites in a separate bowl until stiff.

> 4. Gently fold egg whites into pumpkin mix.

> 5. Bake in a pie dish at 350 for ~50 minutes.

>

> Under: Specific Carbohydrate Diet & Supplements on

http://www.scdiet.net/ SCD Recipe links, etc.

http://www.scdiet.net/scdfood.htm all on one website.

>

> On http://lists.scdiet.net/mailman/listinfo/list see list archives

click

> Then click on subject to see RECIPES for the WEEK

>

>

>

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