Holy crap!
I'm baking (Canadian Thanksgiving) two succulent pumpkin pies, and I just noticed something interesting.
I've always known pies and such are high in carbs (usually 40-60 carbs per slice); also I know that sugar is 2 carbs per 2 tablespoons. But somehow I never thought that flour would be where the rest of the carbs come from (I knew it contributes--but not how much).
23 carbs for 2 tablespoons!!! Holy crap!! It has more carbs than four sugar tablets!!
I'm using Robin hood best for cakes and pastries mix. I plan to calculate exactly what each slice of pie will be worth after I'm done, should be around the expected 40-60 carbs a slice.
I've always known pies and such are high in carbs (usually 40-60 carbs per slice); also I know that sugar is 2 carbs per 2 tablespoons. But somehow I never thought that flour would be where the rest of the carbs come from (I knew it contributes--but not how much).
23 carbs for 2 tablespoons!!! Holy crap!! It has more carbs than four sugar tablets!!
I'm using Robin hood best for cakes and pastries mix. I plan to calculate exactly what each slice of pie will be worth after I'm done, should be around the expected 40-60 carbs a slice.
Replies to This Discussion
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Permalink Reply by BadMoonT2 on -
In my experience flour is even harder on my blood glucose than sugar. Neither is very friendly though.
Happy Thanksgiving
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Permalink Reply by onelildustbunni on -
I totally agree with having a treat for thanksgiving :-)
Haha, so true about flour hitting harder than sugar sometimes! And I noted that brown sugar has 4 carbs per teaspoon. I thought of artificial splenda after I started baking, I recall seeing a brown sugar variant (very important to pumpkin pie). Maybe next time...I thought of it after I'd mixed everything in, lol. Oh well...I'm making a carbs list for the pie and dividing it by portion so me and mum will know exactly what to give ourselves.
Happy thanksgiving to everyone else! =D I joked to mum as we carted the groceries home in our buggy that we nowadays 'go harvest the grocery store' during this time of the year. I mentioned it when she was pulling it up the steps and she yelled "NO! Don't make me laugh now, I won't get it up the stairs!" XD
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Permalink Reply by BadMoonT2 on
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My daughter made some low carb cheese cake once with ground almonds for the crust. It was quite good. If you sub splenda for the sugar it might be a treat you could live with.
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Permalink Reply by Gerri on -
Here's a low carb pumpkin pie recipe.
Pumpkin Pie--6 servings, 9.8 carbs per serving (if you subtract fiber there's 5 grams fiber, so 4.8 net carbs per slice)
Filling
1 cup canned pumpkin
1 cup heavy cream
1 egg
2 tsp vanilla extract
1/4 tsp maple extract
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
zero carb sweetener to taste (I use stevia & Fiberfit liquid Splenda. Granular Splenda has carbs.)
Crust
2 cups pecans
4 TBS melted butter
Put pecans in blender or food processor & pulse until it looks like meal. Mix nuts with melted butter & press into pie pan.
Preheat oven to 350.
Combine all filling ingredients & mix well. Add more spices, if needed. Some people like pumpkin pie kind of spicy.
Pour into crust & bake 35-40 minutes, until set in the center.
Great topped with whipped cream.
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Permalink Reply by Carly on -
Gerri,
You are using a pre-made crust right?
Happy Thanksgiving Everyone!
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Permalink Reply by Gerri on
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Nope. The crust (pecan meal) is included in the recipe above. Tons of carbs in packaged crust. Total carbs listed includes the crust.
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Permalink Reply by bikette on
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Hey Gerri - hope you don't mind if I stole your pumpkin pie recipe! Hubby likes pie (and I don't) so I was going to make him a Happy Birthday Pie (as in ZAP! yer a pie) for His Day next month. Maybe I can get him to like stuff that is better for him than potato chips and cherry pie!
Thanks again....and ... um... is there anything you don't know?
Please start a list :-))))))
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