Thanksgiving & Holiday planning

Hi everyone,

What strategies are you using to make it through the holiday season? My first challenge is Thanksgiving dinner at friends, I'm baking a sugar-free pumpkin pie so I can have a slice (minus the crust) with a cup of coffee for my dessert. I plan on having my regular breakfast and my midmorning snack so I won't be starving when we eat, which is what I've done in the past. This year I'm going to try to focus on the company and the conversation and steer clear of the white stuff.

Wishing everyone a wonderful Thanksgiving! Any tips would be inspiring! Best of luck to us all to make it through the biggest eating event of the year...

While its my favorite holiday period, TG creates some big problems for us dieters.

I also need to have some strategies too because my will power disolves before we even sit down!

Do you have a recipe for the sugar free pumpkin pie that you would be willing to share?

The Weight Watchers Pumpkin Pie - follow the recipe on the back of the Libby solid pack pumpkin can except - omit the crust - just spray the pie plate with pam - and replace the sugar with splenda, the eggs with eggbeaters, and fat free evaporated milk - it's wonderful - that's what I'm making

Here's a low-carb crust I came up with - it's a little chewy, but it's good!

(I used this recipe for one 10" sugar free pumpkin cheesecake, and it was YUMMY)

Substitute roasted oatmeal for 75% of the crumbs called for in your recipe, and
make the other 25% roasted pecans.

To roast, spread the raw oatmeal (don't use instant, it's processed!), and nuts on a cookie sheet, bake in a 450 degree oven for about 5 minutes or so. Watch closely so the nuts don't burn, shaking the pan to toss and flip the oatmeal and nuts. Put the roasted oatmeal and nuts in a food processor and process until finely ground.

Let cool, and then mix with whatever measure of "butter" the recipe calls for. Toss in 1 T of granulated Spenda that measures like sugar (the sugar-free type, not the 1/2 spenda 1/2 brown sugar stuff), a good dash of cinnamon.

Spray your pie plate with Pam, and then press the crust into the bottom. Bake for 5-7 minutes at 350 degrees, then cool before adding your filling.

You could use savory spices instead of Spenda and cinnamon for a quiche.

Wow! That sounds great! I won't be eating pie for a while - but I will try that!