Karen wrote:

> I'm a diabetic, and I've made many pumpkin pies without the
> carbohydrate-laden crust. I just spritz a pie pan with nonstick spray, and
> bake as the recipe directs. Cool and slice as you would a regular pie - the
> slices will lift easily from the pie pan.
>
> This method also works beautifully for crustless quiche dishes, too.

I am not diabetic, so I have to ask about this carb thing and diabetes. How do
the carbs in the crust compare with all the sugar in the pie? There is a cup of
brown sugar in a pumpkin pie.