Comments on: Recipe Repeat: Crustless Pumpkin Pie

By: Episode 72: Listener Q&A – Judgement of RDs, Monk Fruit, Noom, and More! - Nutrition Unmeasured

Tue, 08 Nov 2022 14:36:25 +0000

[…] Crustless Pumpkin Pie […]

By: Nicole Morrissey

Nicole Morrissey — Wed, 13 Nov 2019 13:34:36 +0000

Because the sugar is reduced by half already, I suspect poor results with replacing 1/2 of the remaining sugar with stevia. It *may* work, but a sugar alcohol may work okay – something with a granular texture. Just have to be sure there’s enough chemistry there with the ingredients to solidify, otherwise you end up with pumpkin pie soup 🙂

By: Nicole Morrissey

Nicole Morrissey — Wed, 13 Nov 2019 13:32:59 +0000

In reply to Patricia A Kelly. Hi Patricia! Yes, I used a bit of fat (2% or low-fat evap milk vs fat-free) as it's thicker and lower in carbohydrate. :)

By: Patricia A Kelly

Patricia A Kelly — Wed, 13 Nov 2019 10:34:44 +0000

In reply to Patricia A Kelly. I am also wondering if Stevia can be used instead of the sugar? Or maybe 1/2 the sugar? Thanks!

By: Patricia A Kelly

Patricia A Kelly — Wed, 13 Nov 2019 10:32:46 +0000

In reply to Nancy. I was confused by that too. But after rereading it a few times I believe she means she swapped out the nonfat evaporated milk for low fat evaporated milk. Just a guess!

By: Nancy

Nancy — Fri, 06 Nov 2015 19:45:57 +0000

I thought you said you swapped out the evaporated milk for 2%, but the recipe still calls for evaoprated milk? Looks like a good recipes to put on the hospital Thanksgiving menu for the consistent carb diets