Cooking Mommy: Pumpkin Pie (No sugar added)

Tuesday, November 10, 2009

Pumpkin Pie (No sugar added)

I made this last night for my Pastor and his family. My Pastor and one of his sons is diabetic, so I try to find good no sugar added recipes. Since Thanksgiving is coming up, and since my Pastor said he loves pumpkin pie, I set out to find a good no sugar added recipe. I found this on some random website message board. I could slightly taste the splenda but really not much at all, and it was a big hit with everyone!

Ingredients
-3/4 cup splenda
-1/2 tsp salt
-2 teaspoons of pumpkin spice OR 1 teaspoon ground cinnamon and 1/2 teaspoon ground ginger with a light dash of nutmeg
-1/4 teaspoon ground cloves
-2 large eggs
-15oz can pumpkin
-12oz can evaporated milk
-9" uncooked deep-dish pie shell

Directions
MIX splenda, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and splenda-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

If you like this, try one of my other no sugar added desserts (see label to the right).

If you want a regular pumpkin pie with sugar try Perfect Pumpkin Pie

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.