Author: Sorting Last Post on Top ↓ Message:
MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
7/11/09 7:58 P

My SparkPage
Send Private Message
Reply
You are probably right. Also eggs, seem to vary a little sometimes in calories and fat. lol



 current weight: 185.0 
 
252
214.5
177
139.5
102
SARAHINFL's Photo SARAHINFL Posts: 1,457
7/11/09 5:52 P

My SparkPage
Send Private Message
Reply
I just thought of the pie crust because the fat grams jumped up.

I have to try this pie, I just never think to put that type of crusts on my grocery list.

Edited by: SARAHINFL at: 7/11/2009 (17:52)
Catch Ya Later
Sarah
clwaterv2@aol.com
MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
7/11/09 5:48 P

My SparkPage
Send Private Message
Reply
Could be the piecrust, could be the pumpkin....I noticed a little difference in nutrition on the canned pumpkin once in a while. Very little, but still different. Same with these pies, it's really only about 10 calorie difference so who knows.

My other theory is.......splenda in one could of been counted as nothing and in the other it was counted? Cause believe it or not Splenda does have calories, and carbs, not much, but it does have them. I believe something like 48 calories a 1/2 cup.....and like 6 carbs or something......dramatically less then sugar, or even a whole lot less then Splenda blend...but still it does have some, so I don't know if sometimes she counted it and sometimes not or not. As, legally and according to the ADA the calories and carbs are so few in Splenda it is usually not counted.

Too bad she died, or we could ask her.



 current weight: 185.0 
 
252
214.5
177
139.5
102
SARAHINFL's Photo SARAHINFL Posts: 1,457
7/11/09 1:51 P

My SparkPage
Send Private Message
Reply
The recipes are exactly the same I wonder why the nutritional info is different? Maybe the pie crust information has changed over the years. That's the only thing I can think of.

Catch Ya Later
Sarah
clwaterv2@aol.com
MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
7/11/09 11:44 A

My SparkPage
Send Private Message
Reply
Ok funny, this is also the same exact recipe as Thanksgiving Pumpkin Pie in Cooking Healthy Across America.

The only thing is, the nutritional information is different. But, the ingredients and cooking instructions are exactly the same.

Here's what the CHAA says for nutrition-
HE: 1/2 Skim Milk, 1/2 Bread, 1/2 Vegetable, 1/4 Protein (limited), 3/4 Slider, 16 Optional Calories
****************************************
******
209 Calories, 9gm Fat, 7gm Protein, 25gm Carbohydrate, 180mg Sodium, 162mg Calcium, 2gm Fiber
****************************************
******
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Skim Milk



 current weight: 185.0 
 
252
214.5
177
139.5
102
MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
2/27/09 1:40 P

My SparkPage
Send Private Message
Reply
I made this, and this is wonderful!

No one could tell it was sugar free. This is he best more traditional pumpkin pie I've ever made.

I will be making it many more times.



 current weight: 185.0 
 
252
214.5
177
139.5
102
MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
6/26/08 4:31 P

My SparkPage
Send Private Message
Reply
Now this is one I've always wanted to try, has any one tried it?



 current weight: 185.0 
 
252
214.5
177
139.5
102
SKYBOYSMOM Posts: 1,152
6/8/08 4:22 P

My SparkPage
Send Private Message
Reply
Pilgrim's Pumpkin Pie

Healthy Exchanges Newsletter, November 2001, pg 11

1 Pillsbury refrigerated unbaked 9 inch pie crust
1 1/3 cups Carnation Nonfat Dry Milk Powder
1 1/2 cups water
2 cups (one 15 oz can) pumpkin
2 eggs, beaten, or equivalent in egg substitute
1/2 cup granular Splenda
1 1/2 teaspoons JO's Pumpkin Pie Spice
1 cup Cool Whip Lite

Preheat over to 450 degrees. Place pie crust in a 9 inch pie plate and flute edges. In a small bowl, combine dry milk powder and water. In a large bowl, combine pumpkin, eggs and milk mixture. Stir in Splenda and JO's Pumpkin Pie Spice. Pour mixture into prepared pie crust. Bake for 10 minutes. Lower oven temperature to 350 degrees and continue to bake for 50 to 60 minutes or until a knife inserted near center comes up clean. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings. when serving, top each piece with 2 tablespoons Cool Whip Lite.

Serves 8 - Each serving equals
HE: 1 Br, 1/2 AM, 1/2 Fa, 1/2 Ve, 1/4 Pr, 1/4 Sl, 6 OC
196 Calories, 8 gm Fa, 5 gm Pr, 26 gm Ca, 16 mg So, 171 mg Cl, 2 gm Fi
Diabetic: 1 St, 1 Fa, 1/2 SM

HINT: Substitute any reputable brand for JO's Pumpkin Pie Spice.

Page: 1 of (1)  

Report Innappropriate Post

Other Healthy Exchanges Recipes Posts

Topics: Last Post:
SALADS 7/20/2013 9:34:53 PM
SOUPS AND CHOWDER 10/30/2013 8:57:28 PM
DESSERTS 7/20/2013 10:34:53 PM
SIDE DISHES 3/12/2014 2:46:22 PM
SWEET SALADS 11/19/2013 10:32:24 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=1925x14777x15627681

Review our Community Guidelines