where 2 get ready pumpkin pie paradax?

where i can buy best pumpkin pie paradox with
ground cinnamon , ground ginger , ground nutmeg
,cloves …….a good treat for my diabetes …please best one not rubish…IF NOT tell me easy way to make it …please
hey tell me easy way to make it or any super market in uk where i can walk in and buy it with out getting big hole in my pocket. come on

making a pumpkin pie how much pumpkin pie spice do I use?

Looking for a pumpkin pie recipe with pumpkin pie spice. Ideas?

Is there a “pumpkin” cake mix on the market as opposed to spice cake?

pumpkin cheesecake recipes?

What are some good pumpkin muffin recipes?

What are good Pumpkin Muffin recipes?

Can anyone tell me how vanilla is harvested and prepared before it is ready to sell?

Pumpkin cheesecake topping and decoration?

I’m looking for a recipe for a zucchini pie that is similar to pumpkin pie. Any suggestion?

how do you make your own pumpkin pie spice?

Does this sound good? I want to make something tasty for the kids for breakfast?

A recipe for pumpkin spice cake?

3 comments a “where 2 get ready pumpkin pie paradax?”

“a good treat for my diabetes” . . not really, too many carbs

Diet Guidelines

Blood Sugar Management

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

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

where 2 get ready pumpkin pie paradax?

3 comments a “where 2 get ready pumpkin pie paradax?”

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