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Old 10-18-2007, 10:39 AM   #91
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This was fantastic! Just like the taste and texture of pumpkin pie.

I did a double recipie. For the sugar I did 1/2 Davinci's plain flavor and 1/2 Davinci's cinnamon flavor. I thought I would have way too much liquid, but it cooked up very well and held together without falling apart...just like pumpkin pie.

The flavor was a little mild for me. Next time I will add more pumpkin spice and try 1/2 of the amount for cinnamon.
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Old 10-27-2007, 09:31 PM   #92
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Bump, I'm making this tomorrow morning!
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Old 10-29-2007, 10:33 AM   #93
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OH MY GOODNESS!!!! I made this yesterday morning, let it cool for several hours, oh and used Crickets idea for the crisp on the top, Lord this is so good. I made a Pork Roast yesterday and had this in place of whipped potatos. Felt like Thanksgiving at my house yesterday. Thank You So Much for a WONDERFUL Recipe. Keeper for the Holidays
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Old 10-29-2007, 03:44 PM   #94
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I am surprised that no one lists salt as an ingredient. When I make a double recipe I use 1 teaspoon salt. Maybe that is what the lack of flavor was instead of needing more sweetner?
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Old 10-29-2007, 07:40 PM   #95
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I made one of the versions listed here and it was delish, but did not freeze well imo.
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Old 10-31-2007, 06:35 PM   #96
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This is wonderful. I'm baking it in the oven right now. I even licked the spoon. Yum!
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Old 11-01-2007, 08:21 AM   #97
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Quote:
Originally Posted by kayecat View Post
I am surprised that no one lists salt as an ingredient. When I make a double recipe I use 1 teaspoon salt. Maybe that is what the lack of flavor was instead of needing more sweetner?
You know what, you may be right about that! I was wondering what it needed and I know salt brings out the sweetness. I didn't want to add more sweetner to this recipe either.

Thanks for bringing that up, I may try that too!

diana
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Old 11-01-2007, 08:50 AM   #98
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I think adding a bit of salt is a good idea. Also, adding more pumpkin pie spice is always a good idea, too, especially if you like a spicy pumpkin pie. Cloves, allspice, cinnamon, nutmeg as well as ginger all are good with pumpkin.
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Old 11-01-2007, 11:25 AM   #99
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I wouldn't have thought it necessary to add salt because cream cheese is very salty.
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Old 11-01-2007, 02:42 PM   #100
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But LindaSue, if we add salt to cheesecakes and pumpkin pie, wouldn't that be the same thing?

The last time I made this, I added another tsp of vanilla, but I don't know if that was the answer.

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Old 11-01-2007, 06:05 PM   #101
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I made another one of these this morning and I decided to give the salt a try. I tasted the batter before and after I added 1/2 teaspoon of salt and I really couldn't tell any difference in the flavor.

After it was baked and cooled I tried it again and I still couldn't tell any difference in the flavor.
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Old 11-02-2007, 04:55 AM   #102
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I think that 1/2 tsp is not enough with the cream cheese mix. The 1/2 tsp was in a regular pumpkin pie.
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Old 11-02-2007, 06:36 AM   #103
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Quote:
Originally Posted by Determinedtolose View Post
But LindaSue, if we add salt to cheesecakes and pumpkin pie, wouldn't that be the same thing?
I would never add salt to a cheesecake recipe because cheesecakes tend to be overly salty already. I would add a pinch to a pumpkin pie though because none of the ingredients are already salted.
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Old 11-02-2007, 09:11 AM   #104
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Hi LindaSue,
Oh that makes sense!
Well, maybe more spices will do the trick then.

The last time I made this, I didn't have enough granular Splenda, so I used the packets instead. That made the bake a little more sweeter and even tasted better.
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Old 11-02-2007, 09:21 AM   #105
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I used 8n oz of tofu because I didn't have any cream cheese in the house - it was deelish! I added more spice to mask any potentially "tofu-y" taste. Next time, I will use silken tofu as all I had was the regular stuff.
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Old 11-02-2007, 08:17 PM   #106
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I made this tonight, and added both vanilla and minced fresh ginger. This is getting served at Thanksgiving this year.
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Old 11-03-2007, 02:12 AM   #107
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This is getting served at Thanksgiving this year.
At my house, too!
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Old 11-03-2007, 06:57 PM   #108
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Thanks for this recipe.I made a batch inside of muffin tins,they are delish.
I hate the spleda aftertaste though.I used the granular kind in the giant bag.
I need to check out other sugar substitutes.
Next time I will make 1/2 of the recipe because I have already eaten too many....
They were best after I chilled them in the fridge for a few hours.
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Old 11-03-2007, 08:45 PM   #109
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[COLOR=Red]I would never have dreamed of putting salt in cheesecake!!! But then I rarely put much if any salt in hardly anything. But cheesecake???!

And the thought of adding more spice turns me inside out. I can barely stand a little of those spices, and cannot tolerate nutmeg!!! I make a very bland pumpkin pie to most people, And even that is usually a little too much spice for me. For years I didn't like pumpkin pie at all. Finally figured out it was cause I didn't like it so strong in spices. Funny thing is, when I do make my "bland" pumpkin pie, I get lots of compliments on it from both pumpkin pie lovers and not so non lovers both.

I haven't tried this or pumpkin cheesecake either one yet. I like pumpkin pie OK (if it isn't too spicy), and love cheesecake, but I keep thinking that's just a waste of cheese cake. But I might decide to try it sometime. I might change my mind. ???

I'd definitely change to my spice blend tho. 1/2 Tbs pumpkin pie spice. Not me! Two each his own!
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Old 11-04-2007, 03:54 AM   #110
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Does it matter what size eggs you use?Thanks
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Old 11-04-2007, 06:03 AM   #111
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Does it matter what size eggs you use?Thanks
I used large eggs.
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Old 11-04-2007, 07:33 AM   #112
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Oh...thanks for posting this recipe. I have been making this for the last month and it has gotten me through some tough nights when my family was endulging in high carb treats.
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Old 11-04-2007, 07:35 AM   #113
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I was just thinking about making some kind of muffin with my extra block of cream cheese. I have a can of pumpkin, too. This recipe sounds delicious. I bought my first bottle of DaVinci's last week (vanilla) and I don't have any liquid Splenda. Actually I probably don't have any Splenda. How much DaVinci's should I use if that's the only sweetner?

I don't have any experience with Splenda-type products so I'm clueless....

Thanks!....Hopefully, these will be my breakfast for the week :- )
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Old 11-04-2007, 05:44 PM   #114
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Lil: The general rule is equal Davinci's..to equal Splenda..cup for cup..This works well with cheesecakes because they are very thick and can tolerate the liquid..And Abbott on post
91 on this thread seemed to think it worked fine.
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Old 11-05-2007, 06:02 AM   #115
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Thanks, Carolyn....I made them with the DaVincis and they came out great! They're not too sweet so they are perfect for breakfast. I put in 1.5 blocks of cream cheese because I wanted to use it up. It made 12 muffins and they cooked in about 35 minutes. Yum....I just ate two!
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Old 11-05-2007, 08:23 AM   #116
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Yep to each his own on the pumpkin.

I personally can't eat anything bland, I may as well eat paper.

My taste buds are used to well seasoned food because of how my mom always cooked. And my pumpkin pies need to have spices in it or it will taste like nothing. I may as well eat the pumpkin from the can.

I don't honestly see how a pumpkin pie can taste good without the essential ingredients or the full amount of the ingredients. Good thing sugar is added to it, then for sure it would taste like I'm eating it from a can!
People are way too nice to say something tastes bland or bad.

Sorry, just had to have my say too.

Last edited by Determinedtolose; 11-05-2007 at 08:35 AM..
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Old 11-10-2007, 09:35 AM   #117
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Mmmmmm, mine is in the oven. I cheated and nuked a couple of spoonfuls to see what I can expect.

My better natured half is a quasi-snacker (although he'll deny it) and I'm hoping that if I can have a variety of good, lower carb foods available, he'll steer towards these. I enjoy these recipe threads where people create real, comfort food that just has a few different ingredients. This one fits the bill. Too bad can't put the oven on "fast forward" and then cool it down "fast forward".
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Old 11-12-2007, 06:43 AM   #118
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Old 11-12-2007, 08:08 AM   #119
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Mine was great - 3/4 of it in past couple of days... I think I want to try with more spices and possibly the second brick of cream cheese and see how it turns out.

Thumbs up - will make this for when I visit family for Christmas because I KNOW I tend to graze there and this would be better to graze than cookies.
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Old 11-12-2007, 08:29 AM   #120
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I made my best batch yet. I used 2 bricks of cream cheese, 1/2 c sf English Toffee syrup, & Splenda quickpack & pumpkin pie spice to taste. Delicious-then I dropped it this morning and broke my casserole dish as well! At least hubby & I got a piece for lunch.
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