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Old 09-21-2007, 09:45 AM   #31
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Mine tasted like more of a pumpkin cheesecake than actual pumpkin pie-very delicious.
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Old 09-21-2007, 10:33 AM   #32
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This looks like a great recipe.
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Old 09-21-2007, 03:39 PM   #33
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Quote:
Originally Posted by lisabinil View Post
Mine tasted like more of a pumpkin cheesecake than actual pumpkin pie-very delicious.
I've never eaten pumpkin cheesecake before but I'm thinking that I might try this recipe again and use double the cream cheese. I'd have to adjust some of the other ingredients as well but I'd like to make it even more like a cheesecake. I'm also thinking about adding a hint of blackstrap molasses to give it a bit of brown sugar flavor.
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Old 09-22-2007, 07:27 AM   #34
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Quote:
Originally Posted by LindaSue View Post
I've never eaten pumpkin cheesecake before but I'm thinking that I might try this recipe again and use double the cream cheese. I'd have to adjust some of the other ingredients as well but I'd like to make it even more like a cheesecake. I'm also thinking about adding a hint of blackstrap molasses to give it a bit of brown sugar flavor.
That sounds delicious. The molasses would give it a little more depth in flavor. My husband is a cheesecake hound and liked this but said he thought it was "light" cheesecake-not as dense as a true pumpkin cheesecake so more cream cheese should make it more cheesecake like. I had it hot out of the oven with a splash of cream-very good dessert and not too heavy on the stomach prepared the original way.
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Old 09-22-2007, 11:25 AM   #35
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This looks delicious Do you think I could use 1/2 of a Splenda quick-pack?
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Old 09-22-2007, 11:58 AM   #36
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I have one in the oven using 1/2 of the quick pack, walkingwoman. I tasted the batter before it went in. I am not sure how sweet it's suppose to be, but I thought it was ok. Not overly sweet, but sweet enough. Guess we'll see when it comes out. I think a touch of molasses as Linda said, would definitely help it out. Not that there is any thing wrong with it as it is now.
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Old 09-22-2007, 12:04 PM   #37
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Can I use a splenda quick pack and do you know if I can freeze this? Thanks in advance I can't weight to make it.
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Old 09-22-2007, 01:32 PM   #38
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Can I use a splenda quick pack and do you know if I can freeze this? Thanks in advance I can't weight to make it.
Yes, you can use a quick pack or 1/2 of one. I think that a whole pack might be too sweet. I don't know about freezing it since I haven't tried. However, whenever I've frozen Splenda-sweetened cheesecakes in the past they seem to lose sweetness somewhat. Also, the texture might change a bit. I think it would still be edible though.
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Old 09-22-2007, 03:44 PM   #39
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Thanks Linda I am going to make them right now.
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Old 09-22-2007, 03:56 PM   #40
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I made it and it is good. I did try to lower the fat some just for my own preference. I used

8 oz 1/3 less fat Kraft Cream Cheese
1 egg + 1 cup pasturized egg product (1/4 cup = 1 egg)
1 15 oz can of pumpkin
4 packets of splenda plus liquid vanilla cream stevia
1/2 tsp pumpkin pie spice
1 tsp cinnamon

Baked for 40 min in an 8x8 pan. Chilled and cut into 9 squares. It is pretty darn good. Even DD like it. Tastes like pumpkin pie to me and prior to LC I never liked pie crust so this one is definitely a keeper.
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Old 09-22-2007, 04:49 PM   #41
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Just out of curiosity, would any of you who have tried this recipe have been able to eat 1/4 of the batch as a serving? I cut mine into six pieces and even those were very big.
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Old 09-22-2007, 04:57 PM   #42
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LindaSue: I haven't made this yet but I really want to. How do you think it would do with a crust? I'm thinking if I made it like a pie - I could get at least 8 pieces out of it.
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Old 09-22-2007, 05:05 PM   #43
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Quote:
Originally Posted by LindaSue View Post
Just out of curiosity, would any of you who have tried this recipe have been able to eat 1/4 of the batch as a serving? I cut mine into six pieces and even those were very big.
[COLOR="DarkGreen"]I made this today and cut it into 9 slices, although I also used an 8x8 pan as that was all I had.

DH liked this as well..and he isn't always crazy about my lc stuff.

Thanks all for sharing recipe, ideas and tips..

waits patiently for the cheesecake info

I made mine using Fiberfit[/COLOR]
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Old 09-22-2007, 06:39 PM   #44
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This sounds so good. All I have is packets of splenda or Davinci's Vanilla flavor. Will either of these work??
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Old 09-22-2007, 09:36 PM   #45
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Quote:
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This sounds so good. All I have is packets of splenda or Davinci's Vanilla flavor. Will either of these work??
That is why I just used the packets I had with the stevia. Add the splenda and use as little of the Davinci's as you can because of the liquid. You may have to bake it longer.

LindaSue- I agree 4 servings is way too few. It makes a nice size dessert. I would be sick if I ate 1/4 of it.
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Old 09-23-2007, 04:33 PM   #46
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Michaels had these little mini-loaf sized microwave/oven safe dishes on sale for $1 and I bought several. I think I am going to try making it in those.
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Old 09-25-2007, 06:41 AM   #47
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This recipe is great, I'm in pumpkin heaven! I stuck to the recipe except I used 1/3 the fat cream cheese. I also made 12 muffins instead of the 8x8 pan. One muffin is a good size serving although two muffins is quite satisfying.
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Old 09-25-2007, 10:55 AM   #48
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I made JPB and was it good!! I made one for my parents and they totally loved it too.
I'm being careful with mine. I made mine in an 8x8 glass square pan and I cut it into small squares, about 20 pieces. If I'm really good with some carbs to spare I'll have 2 pieces.
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Old 09-25-2007, 11:27 AM   #49
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I made this, and the husband quite liked it. I was able to cut it into 8 servings, which I thought were just fine, and I have a big appetite.

I liked this recipe, but I didn't love it. The texture was lovely but it lacked a depth of flavor for me. I don't know how else to explain it. Either I wanted it to taste more like cheesecake or more like pumpkin pie.

I think Linda Sue may be on to something with the idea about molasses. Or maybe it needs more spices. What do you think?
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Old 09-25-2007, 11:32 AM   #50
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I don't know what molasses taste like so I wouldn't know the difference. LOL!!
I think it may need more spices too, or even some vanilla. I actually don't like using pumpkin pie spice, I'd rather put in each spice individually.
For someone reason to me it tastes different.
Just me though.
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Old 09-25-2007, 12:19 PM   #51
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I made it with 1/2 of a splenda quick pack. It was sweet enough, but really does lack something. Like stephdray, I'd rather it tastes like pie or a cheesecake. Really, I'd prefer pie myself. I was thinking to add maybe more spices and possibly, davinci's vanilla to it. Even though it was sweet enough, I think it needed a touch more sweetner.
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Old 09-25-2007, 01:05 PM   #52
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Well Hello Nicik!

Yeah I was thinking the same thing. You know what I did in a pinch, I added the Splenda Packets to it. I didn't have enough of the granular for the double batch I made for my parents. My sister tasted both and she said the dbl btch tasted sweeter and better. I'm sure the carb count is the same though, a 1 c per tsp.

I've also made a pumpkin cheesecake before and it was really good, to me this is a cross between the two.

Last edited by Determinedtolose; 09-25-2007 at 01:07 PM..
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Old 09-25-2007, 02:04 PM   #53
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Quote:
Originally Posted by Determinedtolose View Post
I don't know what molasses taste like so I wouldn't know the difference. LOL!!
I think it may need more spices too, or even some vanilla. I actually don't like using pumpkin pie spice, I'd rather put in each spice individually.
For someone reason to me it tastes different.
Just me though.
I didn't actually use commercial pumpkin pie spice in mine. I used this mixture from America's Test Kitchen plus the extra teaspoon of cinnamon the recipe called for. I didn't put in the whole batch, just the amount that was called for in the recipe.

PUMPKIN PIE SPICE
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Blend all ingredients and store in an airtight jar.

Makes 2 1/4 teaspoons

Per 1/4 Teaspoon: 7 Calories; trace Fat; trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb

I think that one reason I did like this is because it wasn't quite the same as pumpkin pie which I'm not wild about. It was fluffier than pumpkin pie so it may be more of a texture thing than a flavor thing for me. Another thing I was thinking is that this could use is a pinch of salt. I didn't add any because I thought the cream cheese would be salty enough but I do think it could use a little pinch. That might perk up the flavor a little. However, if I do add a second package of cream cheese, I wouldn't add any salt. I also thought of adding some vanilla like Determinedtolose mentioned but decided to follow the recipe the first time I tried it. Also, none of the regular pumpkin pie recipes that I have call for vanilla so I wasn't sure if it would need it. Now I think it might be a nice touch. I was satisfied with the amount of spice in it but that's just my opinion based on my taste buds.

Last edited by LindaSue; 09-25-2007 at 02:05 PM..
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Old 09-25-2007, 02:29 PM   #54
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I'm going to copy this spice recipe too and make this to keep on hand.

I don't know too much about what ingredients go with what. I just thought the vanilla might add something to it. I didn't think mine was sweet enough.

What would the molasses do in this recipe? What does it taste like. Never tasted it.
Salt wise, I thought it was okay, but doesn't salt bring out the sweet flavor?
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Old 09-25-2007, 03:12 PM   #55
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Can anyone tell me where you find liquid Splenda? I have looked everywhere - even on Netrition and can't find it.

Kaye
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Old 09-25-2007, 04:04 PM   #56
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The brand I use is called Sweetsfree. You can goggle it.
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Old 09-25-2007, 04:44 PM   #57
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I had read that Fiberfit is also called liquid Splenda. I ordered mine from Netrition, and I really like it. It also has 1 carb and 1 g. fiber for 0 net carbs. Love that!
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Old 09-25-2007, 05:10 PM   #58
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Quote:
Originally Posted by Determinedtolose View Post
What would the molasses do in this recipe? What does it taste like. Never tasted it.
Most traditional pumpkin pie recipes call for brown sugar. The Libby's recipe calls for 3/4 cup. It gives the pie a deeper, richer sort of caramel-like flavor that is missing with just Splenda. Adding a little blackstrap molasses mimics the brown sugar flavor. Since blackstrap molasses has such a strong flavor, only a tiny bit is usually needed to boost the flavor of low carb desserts. I wouldn't add more than a teaspoon of it which would add just over 4 carbs to the whole recipe. I'd have to experiment to see if that is enough to make a difference or not. It would be nice if only 1/2 teaspoon would work but I think that might not be enough to be noticeable.

I forgot to add that molasses is what makes brown sugar brown.
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Old 09-25-2007, 05:40 PM   #59
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So i dont have liquid splenda, but a huuuge bag of powdered, do you use the same amount of powder?
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Old 09-25-2007, 05:47 PM   #60
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So i dont have liquid splenda, but a huuuge bag of powdered, do you use the same amount of powder?
You'd use 1/2 cup of powdered/granular Splenda. Here are the counts for the whole batch with granular Splenda:

Per Batch: 1367 Calories; 106g Fat; 56g Protein; 56g Carbohydrate; 19g Dietary Fiber; 37g Net Carbs
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