Dennis & Benedicta share the Perfect, Diabetes-Friendly, Holiday Treat
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Here's a holiday treat that tastes fantastic and raises blood sugar only minimally.
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To Make the Pie Shell:
Pie Crust Ingredients:
3/4 cup ground almonds (1 1/2 cups before grinding)
4 packets sugar substitute (or 2 Tbsp)
5 Tablespoons unsalted butter
Preheat oven to 350 degrees F.
Grind the almonds in a food chopper. Mix sugar substitute with ground almonds; set aside. Melt butter in microwave or stovetop, then add to nut mixture and stir until evenly distributed. Spray 9" pie plate with cooking spray. Pat nut mixture into pie plate or pan, using a spoon or fingers, to cover bottom and sides. Bake for 9-10 minutes. Cool on a wire rack for about an hour.
To Make the Pie Filling:
Pie Filling Ingredients:
3/4 cup Stevia or sugar substitute of your choice
1/2 teaspoon salt
1 3/4 teaspoon pumpkin pie spice
2 large eggs
1 can (15 oz.) of Pure Pumpkin
12 fl. oz.Heavy Whipping Cream
Whipped cream (optional)
MIX the entire 15 ounce can of pumpkin, heavy whipping cream, sugar substitute, pumpkin pie spice, salt in mixing bowl. Beat eggs in a small bowl and add to the larger mixture. Stir thoroughly.
POUR into almond pie shell. BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 45 more minutes. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving if you like (and I like!).
Cameron Long
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I bet your idea to use cream cheese in place of the heavy whipping cream would take care of the texture issue you mentioned.
I went to the doctor this week my a1c is 5.0 but 8 months it was 5.8 but b4 that it was 4.8 my a1c went 8′ months cause I ate a lot of ice cream I had Figure out why it went up then i Correct what I was doing wrong but I been living with diabetic for almost 12 years
Peanuts are a bad idea. They’re legumes. They have more carbs than tree nuts. I would stick to tree nuts. It’s about 2g of carbs more per 100g.
I wonder if you could use almond flour instead of fresh almonds.
The pie looks tasty
Thank you for sharing.
Oh, I’m gonna have this for the holidays, you can bet. I loved the video on pumpkin pudding, with the nuts and whip cream of course. Aftrerward, no spike.
Bob’s Red Mill makes a course and fine almond flour. I use the fine for almond waffles which I prefer over regular waffles.
Yes !! This is exactly how I do it, but I use chopped salted peanuts for my crust. Mike says Yeah ! This is off topic, but I read that a little piece of chocolate each day was good for you. So, I bought a 92% cacao chocolate bar & it had 3 grams of carbs & 3 grams of fiber per square. I ate one. My sugar shot up 38 points !!! Mike said nope, so I put the rest of that bar into my circular file.
Nice work guys! 💖
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Radiant Benedicta wearing a lovely autumnal top! Clever pumpkin pie techniques, Dennis! It looks quite tasty. A puddingny texture sounds delish!
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I have heard of a recipe with about equal parts cream cheese and canned pumpkin (NOT pumpkin pie mix). I’m going to try the cream cheese.