#MEwx Mild 'n muggy temps with pumpkin pecan crumble pie

Good Morning Augusta

This morning we have areas of dense fog until 9 A.M. and cloudy with a 50 percent chance for showers. Highs around 70. South winds around 10 mph°f.

Tonight we'll have mostly cloudy conditions with a 50 percent chance for rain showers. Patchy fog after midnight. Lows in the lower 60s, winds are south around 10 mph during evening hours, becoming light and variable.

The readings from my weather instruments are: 

Our outdoor temperature is 65.8°F, the Humidity is 97%, the Dew Point is 65.7°F with a wind chill of  65.8°F.

The wind direction is Northwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 29.92, the Absolute pressure is 29.72 and steady with a weather graphic indicating clouds and rain.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is lousy outside, it's rainy, overcast and foggy, said fog supposed to last until 9 A.M.

The UV rating is  0 out of 16, The moon is 89.4% illuminated, the moon phase is waxing gibbous, Sunrise is 6:33 am↑ 92° East, Sunset is 6:24 pm↑ 267° West, Moonrise is 5:33 pm↑ 111° Southeast, Moonset is 2:55 am↑ 246° West and we'll have 11 hours 50 minutes of daylight today.  

We didn't receive any rain here  over the past 24 hours.

This pie recipe is slightly different from "regular" pumpkin pie recipes. "Try it, you'll like it."

PUMPKIN PECAN CRUMBLE PIE

Serves 8

2/3 cup nonfat dry milk powder

¾ cup water

1 (15 oz.) can solid-packed pumpkin

½ cup + 2 tbsp Splenda granular

2 tsp pumpkin pie spice

2 egg equivalents

1 (6 oz) Keebler graham cracker piecrust

6 tbsp purchased graham cracker crumbs or 6 (2 ½") graham cracker squares made into crumbs

¼ chopped pecans

 

Preheat oven to 375 degrees.  In a large bowl, combined dry milk powder and water.  Add pumpkin, ½ cup Splenda, pumpkin pie spice, and eggs.  Mix well to combine.  Spread mixture into piecrust.  Bake for 30 minutes.  In a small bowl, combine graham cracker crumbs, pecans, and remaining 2 tbsp Splenda.   Evenly sprinkle mixture over top of pie.  Continue baking for 20 to 25 minutes or until a knife inserted near the center comes out clean.  Place pie plate on a wire rack and cool completely.  Cut into 8 servings.

 

Diabetic Exchanges: 1 ½ starch/carbohydrate   -   1 fat   193 calories   -   9 gm fat    -   5 gm protein   -   23 gm carbohydrate   -   185 mg sodium   -   93 mg calcium      -   2 gm fiber