Sugar-Free Recipes and Dumping

Happy Almost-Thanksgiving, everyone.
I am confused about something, and thought maybe someone here could enlighten me.

I dump, not heavily now, compared to when I was newly post-op, but still I have to be conservative about high sugar foods - eating them only if I already have something in my stomach, and only in very small portions, etc.  
One of my relatives that will be at our family Thanksgiving dinner is diabetic, so I volunteered to make a sugar-free pie, knowing that it was something both of us could enjoy, and certainly a few others would try as well. I had already seen that there are many recipes online, and decided I would do the SF Pecan Pie recipe I saw on the Splenda site. 
Today I printed it out, to go grocery shopping, and saw that it takes a cup of corn syrup in addition to the Splenda. I looked at a couple of other SF recipes, and they also call for large amounts of corn syrup. One of those recipes is from a website specifically for diabetics.
I thought corn-syrup would surely be just as dump-inducing for me as sugar, and definitely would have thought it was a no-go for diabetics.
What's up with this? Is there something about corn syrup that I don't know, that would make it easier for my system to handle than regular old sugar? Or are they just being careless?

 

I can generally handle sugar in small quantities, but corn syrup is the worst thing for me to dump on!   It's why I try not to eat processed foods.     I have the dubious distinction of being both an RNY'er and diabetic and would NOT eat anything with corn syrup as an ingredient ...

Ok, so that's what I thought!
I don't get it, though.
Why would a website for diabetics have a "sugar-free" recipe listed that would be just as harmful to a diabetic as the regular one?
The Splenda website I can understand, even if I don't agree with their logic; they're trying to move their product. But the other one is downright dangerous, telling diabetics this is a pie they can eat.

I get sent a lot of recipes and diet sheets from American Diabetes Association etc and am often shocked by what they advocate.   I know I am super picky because it isn't just a case of controlling my blood sugar level but making sure I don't dump too but anyway ...

I have really worked hard at making sure I am as super healthy and under control as I can be, to preserve my pancreatic function for as long as I can so I don't have to go on insulin - and I would suggest that anyone else who has diabetes - even those in remission following RNY, attempt to do the same!  

Good catch for both you and your diabetic relative!!!

very strange...corn syrup is definitely an evil sugar....maybe you could substitute it with sugar free maple syrup?  I've done that in some recipes and they turned out just fine.

Hi Koko!

Happy Thanksgiving.

I have not tried this recipe but here is one that might work.

Ingredients

• Crust
• 1 (15-oz.) box Pillsbury® Refrigerated Pie Crusts
• Filling
• 5 teaspoons sugar substitute for baking
• 1 cup sugar free breakfast syrup
• 1 teaspoons vanilla
• 3 eggs
• 1 cups pecan halves
• 1/3 cup butter, melted

Directions

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. In large bowl, mix eggs with the sugar substitute. Stir in syrup and melted butter. Stir in pecans. Pour into pie crust.
3. Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.

Thanks so much everyone for the feedback - and the recipe! That's a bonus, alright.  
I think this is a good chance to do some experimenting. I still have three days, I'm going to try to make this recipe, and also try the other recipe, substituting the corn syrup for Splenda simple syrup, and see which one is better. I have a neighbor who is also diabetic, so she'll be happy to be my guinea pig, too.

I'll post back here and let you know what I discover