I already make a great pumpkin pie in fact, my family requests it every thanksgiving. This year I was diagnosed with type 2 diabetes and, I need to know how much sweetner it takes to replace for every cup of sugar that I would normally put in. can anyone help with this please? Also, can you tell me what else I could sweeten it with that would be okay for me to have.
2006-11-19 22:42:52 · 5 answers · asked by Geo 2 in Society & Culture ➔ Holidays ➔ Thanksgiving
Me too. I just made one this week to test it. I used the same amount of "Spenda" as called for regular sugar. It came out just fine.
P.S. I LOVE the Brown sugar "Splena" too. I use it everyday on my oatmeal and add cinnamon, nuts, raisens....it's like have gormet oatmeal every day. Also put it on carrots, squash and anything else to sweeten veggies.
Have a great holiday.
2006-11-19 23:02:05 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Hi Geo, My Mother is a Diabetic and I use Equal Spoonful in my Pumpkin Pie Recipe. You use the same amount as the recipe calls for. Comes out fine! (I DON'T like Splenda at all!)
Equal Spoonful has zero calories and measures spoon-for-spoon like sugar. Perfect for your recipes, cereal and drinks.
http://www.equal.com/products/product_detail/spoonful.html
OLGA's PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes. Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over edge. Reduce heat to 350 degrees and bake 40 minutes or until center is set.
2006-11-22 02:30:09 · answer #2 · answered by Swirly 7 · 0⤊ 0⤋
I think the rule is to cut amount in half depending on what type of sweetner you use. Most boxes have a conversion chart on the back. Unfortunately, I don't have the chart with me.
2006-11-20 02:01:30 · answer #3 · answered by Bamabrat 6 · 1⤊ 0⤋
Spenda has brown and white Spenda and you use the same amounts as sugar. This is one cup of Spenda for one cup of sugar.
2006-11-19 23:44:14 · answer #4 · answered by tina 3 · 0⤊ 0⤋
Go with the Splenda...it works great in almost everything!
2006-11-20 06:43:22 · answer #5 · answered by chuckles 1 · 0⤊ 0⤋