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Old 09-11-2009, 06:19 PM   #211
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I just brought this recipe back out from my files to make. I'm looking forward to making it soon.
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Old 09-12-2009, 05:14 AM   #212
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Originally Posted by Determinedtolose View Post
I just brought this recipe back out from my files to make. I'm looking forward to making it soon.
same here! I love this stuff!
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Old 09-12-2009, 07:04 AM   #213
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Dang it......Guess what I have to do today
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Old 09-12-2009, 04:18 PM   #214
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Very good - I used a scant tbsp pumpkin spice, 2 tsp cinnamon, 1 tsp dark honey, and 1 tsp vanilla for flavoring and augmented the Splenda Granular a bit to my taste with some powdered erythritol. My youngest son who loves pumpkin desserts thought this was great - and we're having it plain without any topping.
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Old 09-19-2009, 07:40 AM   #215
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bumping............because this is soooooooooo good!
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Old 09-20-2009, 07:43 AM   #216
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Anyone know if you can use eggbeaters in this or egg whites?
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Old 09-24-2009, 05:24 AM   #217
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Old 09-24-2009, 10:18 PM   #218
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Mommie early on in this thread someone did and I followed her advice 1 egg plus 1 cup egg beaters works great
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Old 10-13-2009, 06:28 PM   #219
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I just made this in custard cups (in a water bath)...great! I used only egg whites (I almost always use two egg whites per one egg called for since I'm sensitive to "eggy" tasting things)
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Old 10-13-2009, 06:37 PM   #220
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I was thinking earlier today I needed to find a pumpkin pie substitute for Thanksgiving. I love pumpkin pie. Thanks for sharing!
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Old 10-14-2009, 11:02 AM   #221
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Guess this is what I'm bringing to the work pot luck. I'm going to double and bake in a spring form then serve with homemade whip.

NOM NOM NOM
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Old 10-14-2009, 03:01 PM   #222
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please be honest...Does this taste eggy at all?? 5 eggs is a lot and so far I seem to dislike all the recipes that use 5 or more eggs - It ends up tasting eggy and spongy.

I really love pumpkin pie though and want to try this but don't want to waste a lot money and time
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Old 10-14-2009, 03:06 PM   #223
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honestly I do NOT find it eggy at all. The pumpkin and cream cheese really do kill the egg.
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Old 10-14-2009, 03:17 PM   #224
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I don't think it tastes eggy to me..It takes like pumpkin cheesecake/chiffon (sort of a cross between those two). The eggs give it volume and make it light. I guess if you wanted a denser dessert, you could cut down on the eggs and it would be more like a cheesecake..
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Old 10-14-2009, 05:43 PM   #225
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I just use egg whites. No eggy taste! Use two for each whole egg.
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Old 10-15-2009, 10:47 AM   #226
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I have become completely addicted to this! Like, bad. I'm going to make this right now again bc I had the last serving last night and I am going through withdrawal.

The first time, I accidentally used the really large cans of pumkin (30 oz?) but kept the rest of the recipe the same. It was not eggy at all and felt nice and dense and creamy, almost exactly like pumkin pie. The last time I just doubled the whole recipe but used 7 eggs. It was a TAD more fluffy and had that slight eggy feel. Still super yummy. I actually will make it like that again I think, but only to stretch it out more. It doesn't really last very long.


Oh yeah, I also put maple extract in it. I love that stuff.

Last edited by anipomoni; 10-15-2009 at 10:49 AM..
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Old 10-15-2009, 12:30 PM   #227
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I just use egg whites. No eggy taste! Use two for each whole egg.
Thanks ladies! I will try this (I'll try using egg beaters and see how it comes out)
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Old 10-18-2009, 02:27 PM   #228
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Old 10-21-2009, 01:17 PM   #229
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Okay so I am compiling recipes here and this sounds like One I will need for Thanksgiving with the family. Questions...Does anyone know the amt of carbs in a slice or the whole thing, Whatever? Splenda has carbs so I am thinking I cant eat the whole thing, right? lololol


Oh and does it matter if it is liquid Splenda or granules?
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Old 10-21-2009, 01:40 PM   #230
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Can't help you with the carb counts except to say it's a few pages back. But if you want to cut some carbs you can use the splenda quick packs. I use half a pack in this and it turns out great.
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Old 10-21-2009, 01:52 PM   #231
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Here's the Nutritional Informatino for a 1/6 slice of the single batch recipe:

Calories 220.0
Calories from Fat 162.0

Fat 18.0 g 28 %
Saturated Fat 0.0 g 0 %
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg 0 %
Sodium 0.0 mg 0 %
Potassium 0.0 mg 0 %
Carbohydrate 7.0 g 2 %
Dietary Fiber 3.0 g 12 %
Protein 9.0 g 18 %
Alcohol 0.0 g

Did I tell you guys I'm going to double this and make it in my springform for my work Halloween Party?
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Old 10-21-2009, 04:14 PM   #232
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Old 10-22-2009, 10:50 AM   #233
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JustJessie, there are 24 carbs in a cup of granular Splenda, and 0 carbs in sucralose liquid. So go for the liquid if you have it.
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Old 10-23-2009, 09:25 AM   #234
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i love this recipe, Carolyn I made it a few times using diff amounts of splenda quick pack/stevia mix and spices. Tasty treat and it smells delish cooking. Baking one right now in a loaf pan. I like to slice to eat.
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Old 10-25-2009, 12:32 PM   #235
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I'd like to make this tonight. I have both liquid Stevia and packets of Stevia. Which would you use and how much of it?
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Old 10-25-2009, 01:31 PM   #236
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I'm no stevia expert, but I would just taste and see how sweet it is..If you are afraid of the raw eggs, then taste it before you add the eggs..
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Old 10-25-2009, 03:12 PM   #237
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It's in the oven now. I almost forgot to put in a sweetner. I stirred in about 16 drops of liquid Stevia. I was totally guessing, so I might under or over. I also used half a cup of whipping cream and only 4 eggs. We shall see...
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Old 10-26-2009, 04:16 AM   #238
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This absolutely does not have an eggy taste. It tastes like a pumpkin, that's all you taste. It's just so good, I can't wait to make this, just need to make sure I have the eggs.
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Old 10-26-2009, 04:31 AM   #239
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Okay...it turned out good, but it needed more Stevia. I'm not sure how much to use to keep it from being over sweet. I also added salt - I won't do that next time. I will add more pumpkin pie spice and cinnamon.
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Old 10-29-2009, 03:48 PM   #240
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SERVED THIS AT WORK POTLUCK TODAY

I served this at work potluck today. Doubled the recipe and baked in Springform (took over 2 hours to bake) topped with homemade lightly sweetened Whipped Cream. It was a huge hit! I put a little sign by it that said Low-Carb Made with Splenda. Turns out there are three diabetics in our office (didn't know that) and they loved it as did everyone else that tried it.
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