Question for Bakers
Traditionally, I have always loved a fresh baked pumpkin pie. I *think* I have figured out a way to make one that I can still eat with my new dietary restrictions. However, I have some questions. How does it affect a recipe if I use skim milk instead of whole milk? What can I use to substitute for brown sugar? Will splenda work? I don't know about anywhere else since I grew up here, but in the south, we're taught to use the real deal when baking (real butter, whole milk, etc) as it makes the cake or pie or cookie (whatever you're baking). So, I'm new to substituting ingredients for healthier options. 
Help appreciated.  |
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| Oh my gosh, you are making my mouth water. I always make pumpkin cupcakes and chocolate/pumpkin cookies. So moist and delish. I LOVE the holidays!!!
Anyway, just wanted to say that I've never used whole milk for anything, only skim milk... |
| That's good to know, Jo. So, I should be okay with that one. I've been seeing some great recipes as I've searched, so I hope I can figure out how to modify some of them to make them edible for me.
The cranberry/pumpkin muffins sounded good as did the pecan pumpkin bread. *drooling* |
| Splenda makes a separate product for baking, for both white and brown sugar. The bag is labeled "for baking." I haven't tried it yet, but I think I will for cookies this year. |
| Oooohhhh....thanks, Chris. I haven't looked for it in the stores yet. I was just looking at the recipes. So, they do make one for brown sugar? That's terrific. I might get to eat a piece of pie. |
Quote: What can I use to substitute for brown sugar? Will splenda work?
I will say that I'm not sure the product will always turn out as good if you're using splenda for brown sugar when dealing with cookies! One of the secrets to chocolate chip cookies (for example) is the ratio of brown to white sugar. Not b/c of sweetness because one does one thing, and the other the other. Forgot what, but I remember seeing it in one of the baking tips. I would totally look for the splenda BROWN sugar substitute mentioned in the previous reply!! |
| I use 1% milk for baking , and it turns out just fine.
I haven't tried the Splenda for baking. I hope it works! I tried the regular Splenda in my iced tea and it gagged me! I must have a southern gene in me, because I love my sweet tea. But the Splenda was so nasty I would rather drink it unsweetened.
Also - back to pumpkin pie - I grow my own pumpkins, so we have a lot to use up. I really don't like crust, so I often make it as a custard. I make the pie filling, and pour it into loaf pans (or whatever pan/baking dish is handy.) It is really good. And by skipping the crust you save calories. |
got sheep wrote: And by skipping the crust you save calories.
Not when you rationalize eating more because you saved calories on the crust  |
Amanda P wrote: got sheep wrote: And by skipping the crust you save calories. Not when you rationalize eating more because you saved calories on the crust EXACTLY!! I am not a big fan of pumpkin pie (but i love everything else pumpkin), but who can eat pie w/o ice cream or whip cream!!! I know I'm not helping Beaureguard's mom think "skinny." |
| I guess I'm lucky - I really don't like ice cream or whipped cream. Just the pumpkin, everything else is just filler and a waste of stomach space! |
| It's important to remember that if you choose to use a sugar substitue in your baking it will absolutely effect the flavor. Especially when substituing for brown sugar. Consistency won't be effected, but brown sugar has molasses in it (depending on the way the sugar is made, either the natural molasses is retained in the sugar, or is first removed, and then added again later). So you will not have the same taste. Sure you may have fewer calories, but it won't taste the same. You have to make the call as to whether you're ok with the taste or not!
lower fat milk is an easier substitue, as is using low-fat margarines for butter. The only time you'll see a difference is shortening to butter to margarine is in the flakiness of a pie crust, or the relative softness of a cookie. People will even cut down on their amount of flour in a cookie by putting in whole oats. that's a great way to get some fiber and whole rgains in your sweets, and it tastes great! AS for pumpkin recipes, you could try making pumpkin soup, try e-curious.com for some good recipes. It should taste similar to winter squash soup, which is a great favorite of mine. |
| Here is a Recipe I give my pts in the fall as a substitue for Pumpkin pie:
2 cups canned pumpkin (NOT Pumpkin Pie filling) 1 tsp Honey 2 tsp cinnamon 2tsp grated lemon peel 1 cup part skim ricotta In a medium bowl combine pupkin honey cinnamon and lemon Mix well Fold in ricotta Chill at least one hour WIth low fat or fat free cool whip it's pretty good. And a pie recipe from my diabetic book: Pumpkin Pie (makes 12 servings) 1 16-ounce (480 g) can solid-packed pumpkin or 2 cups (480 g) cooked pumpkin 1/3 cup (8 g) spoonable brown sugar substitute 2 1/2 tablespoons (30 g) granulated sugar 1/2 cup (120 ml) liquid egg substitute 1 teaspoon (5 ml) ground cinnamon 1/2 teaspoon (2.5 ml) ground ginger 1/4 teaspoon (1.25 ml) ground nutmeg 12 ounces (358 ml) evaporated skim milk 1 9-inch (23 cm) unbaked pastry shell, prechilled as directed (see recipe below) baked pastry leaves, if desired (see recipe below) Preheat oven to 425°F (220°C). In a large bowl, whisk together pumpkin puree, brown sugar substitute, granulated sugar, egg substitute, cinnamon, ginger, and nutmeg. Gradually add evaporated skim milk, whisking thoroughly. Pour pumpkin mixture into pie shell. Bake for 15 minutes. Reduce oven heat to 350°F (180°C) and continue to bake for another 40 to 50 minutes, until a knife inserted in the center comes out clean. Let cool before serving. Garnish with baked pastry leaves, if desired. Per serving: 145 calories (32% calories from fat), 6 g protein, 5 g total fat (0.5 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 85 mg sodium Exchanges: 1 carbohydrate (1 bread/starch), 1 fat |
| And ONE more!
Crustless Pumpkin Pie (makes 8 servings) butter-flavored cooking spray 2 cups (400g) unsweetened canned pumpkin 1 1/2 cups (360 ml) skim milk 1/2 cup (285 g) one-to-one sugar substitute 1/2 cup (95 g) low-fat biscuit mix 2 1/2 tablespoons (37.5 g) margarine 2 1/2 teaspoons (7.5 ml) pumpkin pie spice 2 teaspoons (10 ml) vanilla extract 1/4 cup (120 ml) liquid egg substitute fat-free sugar-free frozen whipped topping, thawed Preheat oven to 350°F (180°C) Gas Mark 4. Coat a 9-inch (22.5 cm) baking dish, pie plate or quiche dish with cooking spray and set aside. In a large bowl, combine all ingredients except the whipped topping. Using an electric mixer or whisk, mix for about 1 minute. Pour into prepared baking dish, Bake for about 50 minutes until puffed and set. Cool and refrigerate until ready to serve. Cut into wedges and serve, topping each piece with a dollop of the whipped topping. Per serving: 122 calories (27% calories from fat), 4 g protein, 4 g total fat (0.8 g saturated fat), 21 g carbohydrates, 3 g dietary fiber, 1 mg cholesterol, 171 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1/2 fat |
| I know there are several recipes for Pumpkin Pie using tofu. Sounds weird and I've never had it, but the instructor in an exercise class I took a few years ago was giving out the recipe. A few people made it and tried it and said it was good. I didn't take the recipe, but I'm sure there are a lot floating around. |
| Is it the taste of the pumpkin, or is it the pumpkin spices and seasonings that you guyz are so wild for? |
| Thanks for the recipes, Ginny. I'll copy them both and try them.
I don't grow my own pumpkins, Dawn, but my parents do and I'll go raid their garden.
Karen, I'll let you know how the brown sugar substitute works. I haven't tried baking with splenda either, but I have eaten foods where it is used and they tasted okay. Although, I agree with Dawn about putting it in my tea. There really is no substitute for real sugar if you like sweet tea. So, now I just drink it unsweetened. It's not so bad after you get used to it. 
I'm with Amanda on the crust, I don't want to skip it. 
Actually, Jo, the fat free, sugar free whipped toppings aren't not too bad either. I even found an ice cream sweetened with Splenda that only has 3g of sugar per serving. I've really had to search, but I'm finding I can eat healthy and not have to give up all my old favorites. Yippee!!
Now, I'm getting excited about baking.  Thanks, y'all. |
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