Author Topic: Pumpkin Pie Question  (Read 5588 times)

MommaB

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Pumpkin Pie Question
« on: December 17, 2012, 10:09:25 PM »
Hey Umpa!

I always make Doug's crustless pumpkin pie (http://www.fattoskinny.net/index.php?topic=1216.15) during the holidays and I'm wondering if I can use Zero instead of xylitol!?! If so, is it 24 drops = 1/2 cup?

Thanks for the help! Looking forward to enjoying pumpkin pie without the sugar alcohol side effects! lol  :o




shawn116

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Re: Pumpkin Pie Question
« Reply #1 on: December 17, 2012, 10:28:02 PM »
Hi MommaB

My bottle of FTS zero lists 24 drops = 1/2 cup

For Thanksgiving I made some crustless pumpkin pie using the zero.   It came out absolutly wonderful  ;D  I like mine a bit sweeter than this calls for though.  If it were me I would taste for sweetness before you bake to be sure  ;) 

umpa

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Re: Pumpkin Pie Question
« Reply #2 on: December 18, 2012, 09:27:04 AM »
yes mommaB  :) I like to use the pumpkin pie recipe for tarts too and I either use the goldenflax for the crust or walnuts  :)
But are you making fudge? ;D

MommaB

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Re: Pumpkin Pie Question
« Reply #3 on: December 18, 2012, 09:57:12 AM »
I have to choose the sweets that I make, because it's soooo easy for me to go overboard!! Really working hard not to do that because that's what gets me in trouble every time!! lol  With that said, I would love to make fudge, but in a small quantity! Any ideas!?!



umpa

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Re: Pumpkin Pie Question
« Reply #4 on: December 20, 2012, 07:49:21 AM »
Cut the recipe in half or in quarters and make a small pan. I make alot of cookies and cheesecakes so I can keep them in the freezer.That way when I want something I just take it out of the freezer.The thaw time slows me down! ;)

Andrea

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Re: Pumpkin Pie Question
« Reply #5 on: December 20, 2012, 08:22:47 AM »
And then again, some of them are better frozen.

MommaB

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Re: Pumpkin Pie Question
« Reply #6 on: December 20, 2012, 11:14:03 PM »
Oooooo, good idea!!! Didn't think of that, I will cut it down and/or freeze them!!! Of course, zero will not give me the sugar alcohol issues either!! <grin>



romarc

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Re: Pumpkin Pie Question
« Reply #7 on: December 21, 2012, 11:53:50 AM »
I also used the same recipe and used Zero - delish!  I baked my pumpkin pie in muffin tins - tasted just as good and cut the carbs due to portion control - seems like I had 16 - 18 pies versus 8 slices.  :D 

shawn116

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Re: Pumpkin Pie Question
« Reply #8 on: December 21, 2012, 11:46:31 PM »
Hey that is a great idea Romarc!!  Thanks for sharing that  :)  I never thought of using a muffin tin...haha  I'm going to give that one a shot for Christmas day!  

morgan

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Re: Pumpkin Pie Question
« Reply #9 on: December 22, 2012, 01:07:57 AM »
I use a muffin tray to make Doug's berrydelicious cheesecake in.  Easier to serve and of course portion control.  Get 12 individual cheesecakes versus approx 8-10 slices  :D



MommaB

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Re: Pumpkin Pie Question
« Reply #10 on: December 22, 2012, 12:51:35 PM »
So, do you use paper liners so you can store them in the fridge!?! Pretty dumb question, I'm sure, but just making sure I do it right!! lol   :D



shawn116

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Re: Pumpkin Pie Question
« Reply #11 on: December 22, 2012, 11:44:02 PM »
I was wondering the same thing MommaB  :)

morgan

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Re: Pumpkin Pie Question
« Reply #12 on: December 23, 2012, 02:40:03 AM »
I don't know about the pumpkin pies, but I do for the cheesecakes.



umpa

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Re: Pumpkin Pie Question
« Reply #13 on: December 23, 2012, 09:21:41 AM »
Great idea RoMarc! ;)

romarc

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Re: Pumpkin Pie Question
« Reply #14 on: December 23, 2012, 01:28:11 PM »
I didn't use liners - just sprayed the muffin tin. 

I also made some in silicone muffin cups (sprayed the silicone) and they were fancier with the ridges on the side.  We put Walden's caramel on top of the little pies, added chopped pecans and whipped cream - yum!  Tried chocolate syrup/whipped topping - wasn't crazy about this combo...

Have some mini pies baking in the oven right now!! :D  Hmmm, Wonder how they would turn out in those electric mini muffin makers that alot of purchased last year?...