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Old 09-29-2009, 05:00 PM   #31
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I have a question on the 3/4 cup Carb Countdown milk/half and half
is that 3/4 cup of each?
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Old 09-29-2009, 08:20 PM   #32
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NO...3/4 cup of one kind of milk product
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Old 09-30-2009, 04:58 AM   #33
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Thank you for the information
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Old 10-01-2009, 05:21 PM   #34
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Carolyn: I tried this the other day and DH and I both thought it was great! I made half the recipe in an 8x8 pan and used 2 eggs. A keeper
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Old 10-01-2009, 08:21 PM   #35
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This looks great, thanks for posting!
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Old 10-01-2009, 08:51 PM   #36
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Glad you all liked it.. Now, if only the Great Pumpkin would make it back to Wallie World, we would be all set.
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Old 10-02-2009, 12:26 PM   #37
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Trying this Right NOW!

Our Wal-Mart finally got pumpkin back in stock and I loaded up! I should be set until Thanksgiving. This looked so yummy and I have been wanting to try it. Just made it and popped it in the oven. Now the waiting (cooling) . . .
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Old 10-02-2009, 12:36 PM   #38
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I finally have everything I need to make this! Can't wait!
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Old 10-02-2009, 01:38 PM   #39
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Oh WOW! This was one of the best recipes I've tried so far and I never post unless I really like something. I Love the board and this Pumpkin Pie Cake. 2-year old started saying 'pumpkin' to ask for more, 7-yr old, said it smells yummy, and hubbie (naturally thin and athletic) even gave it a thumbs up. I'm the only low-carber here, so I guess that's more fun me. Thank you for the recipe! This will make the holidays so much easier!
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Old 10-03-2009, 05:01 PM   #40
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I had to come looking for this recipe now that pumpkin is back in the stores. I bought 12 cans and the cashier asked if I left any for other people! Tried to smack him but my husband caught my arm.... j/k I thought I had hit the jackpot but the next store I went too had it too. But hey, it is back and I am going to try this recipe.
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Old 10-03-2009, 05:43 PM   #41
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Hey, maybe you were baking pies for charity..Let me know how you like it.
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Old 10-09-2009, 07:21 AM   #42
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This was super easy to make and was delicious. My husband loved it too. It is a keeper especially since it is so easy to throw together.
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Old 10-09-2009, 02:31 PM   #43
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Quote:
Originally Posted by cookie34 View Post
Has anyone figured out a carb count in this?
OK, I put this into MasterCook, using CarolynF's milk recipe for the Carb Countdown milk, and Diabetisweet as the brown sugar component in the topping. Assuming 9 servings, I come up with:

232 Calories; 15g Fat (54.4% calories from fat); 11g Protein; 18g Carbohydrate; 2g Dietary Fiber; 6g Sugar Alcohol (from isomalt); 91mg Cholesterol; 132mg Sodium

I use liquid Splenda, so with that change, I get:

224 Calories; 15g Fat (56.2% calories from fat); 11g Protein; 16g Carbohydrate; 2g Dietary Fiber; 6g Sugar Alcohol (from isomalt); 91mg Cholesterol; 132mg Sodium
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Old 10-10-2009, 06:30 AM   #44
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This is fantastic! I used about a tablespoon of Cake spice and a tablespoon of Cinnamon because I like pumpkin things spicy. I also used half almond flour and half CQ for the "cake" part. I was going to top it with whipped cream but since it's pretty sweet I ended up just topping it with a big spoonful of unsweetened yocheese and it was the perfect breakfast!

Now--I'm guessing this won't freeze very well.....probably get watery when it thaws out, but has anyone tried to freeze it?
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Old 10-15-2009, 12:52 PM   #45
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I made this cake today. It was very easy and very good. Thanks, Carolyn.
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Old 10-15-2009, 03:43 PM   #46
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about freezing...

Teresa 123...
freezing is probably not a good idea; by the second day of refrigeration with my leftover pieces, they were already weepy-bottomed.

I'm thinking when I make this again, I'll cut the amount of "milk" to a half-cup...and sub cream for richness.

Great dessert!
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Old 01-15-2010, 01:35 PM   #47
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Making this today..so I'm bumping it up.
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Old 01-15-2010, 01:58 PM   #48
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I am going to make this this weekend, thanks for the recipe.
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Old 10-21-2011, 03:17 AM   #49
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This one's a keeper for sure! Thanks, Carolyn. Made it last night, very moist and yummyish.

I didnt' follow directions (haha shocker for me) just put all in one bowl and mixed well but it came out really well.

Mmmm pumpkinpiecake
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Old 10-21-2011, 04:48 PM   #50
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Old 11-13-2011, 05:07 PM   #51
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bumping
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Old 11-14-2011, 03:47 PM   #52
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Just made it this afternoon for a luncheon tomorrow..Cool it on the counter, then refrigerate it overnight...Best served with whipped cream.
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Old 11-14-2011, 04:14 PM   #53
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Subbing.
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Old 11-14-2011, 04:32 PM   #54
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We need a picture!
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Old 11-15-2011, 08:14 AM   #55
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Can I add water to HWC instead of using Carbquik Milk or half and half?
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Old 11-15-2011, 08:15 AM   #56
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Or just use HWC or how about unsweetened Almond milk?
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Old 11-15-2011, 01:30 PM   #57
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I used half n half, not cream at all, EyeDoc. I rarely have heavy cream in my frig.
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Old 11-15-2011, 01:36 PM   #58
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I wonder if this could be baked in a loaf pan and sliced like a sweet bread?
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Old 11-16-2011, 05:55 PM   #59
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Quote:
Originally Posted by vli1127 View Post
I wonder if this could be baked in a loaf pan and sliced like a sweet bread?
No..its too "wet" for that, I believe.

However, I had another piece tonight..I served the dessert with a big spoon..
Put it in a custard cup and microwaved for 30 seconds..Warm pumpkin dessert is very nommie with whipped cream.
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Old 11-17-2011, 03:33 AM   #60
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Quote:
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I used half n half, not cream at all, EyeDoc. I rarely have heavy cream in my frig.
lol this comment was meant for the jennifer eloff pp candy recipe post, not this pumpkin pie/cake recipe. Thought EyeDoc was asking about using 1/2 n 1/2 instead of heavy cream. Sorry, Eyedoc.
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