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Old 11-27-2012, 01:56 PM   #61
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Jennifer thank you SO MUCH for this recipe!! I took this to a potluck we had for thanksgiving and all I went home with was a sliver of a piece, and that was the only one i got but i'm super happy it was a hit and NO ONE knew it was low carb or sugar free my kids are bugging me to make it again so THANK YOU!!
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Old 12-01-2012, 11:55 AM   #62
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I made several low carb pumpking thingys and this ended up being the best.
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Old 12-01-2012, 12:11 PM   #63
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Cool. Thanks, Heather! Thanks, Babsy! Babsy - did you figure out why yours spilled over? What sweeteners did you use? Not DaVinci?
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Old 12-02-2012, 06:43 AM   #64
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Well, I used liquid sweetner and I think my pan was not deep enough.
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Old 12-02-2012, 11:10 AM   #65
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I was thinking the same thing earlier, Babsy. A regular 9-inch deep pie dish would be better.
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Old 12-07-2012, 11:43 AM   #66
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I made this and IT WAS FANTASTIC! I filled the pan waaaaay too much, but it didn't spill over and the two layers separated beautifully. My DH said this is a must have for the holidays.

Thank you for a great recipe!
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Old 12-07-2012, 03:12 PM   #67
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Yes, this really should specify a 9" deep dish pie pan. I usually use a regular 9" (Corningware actually) pie pan, and I always have some filling left that I put in a smaller dish & bake. This year I, knowing the pan was small, kept out some of the cream cheese mixture in the smaller dish too, and then poured what would fit of the pumpkin mix in the 9" pan & the rest in the smaller dish. (no crust on the smaller one, but that's OK. I've gotten used to crustless pies.) I do have 1 deep dish pan, but decided to do it this way instead of using the deep dish. Actually have more servings that way!! This is my favorite pumpkin pie! (Tho admittedly, I do make some tweaks to it, as I don't like near as much spices as a lot of people, and can not stand nutmeg!!! I do NOT use that!)
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Old 12-16-2012, 08:45 AM   #68
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Awesome, sofl! Thanks to you guys, I included this recipe in volume 3.

Billie, you crack me up!
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Old 11-14-2013, 05:26 PM   #69
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bump
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Old 11-17-2013, 06:53 PM   #70
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Wow. Thank you for this, can't wait to make it.
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Old 11-19-2013, 11:33 AM   #71
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Can this be frozen?
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Old 11-19-2013, 11:54 AM   #72
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Is there any reason why you couldn't use all heavy whipping cream instead of a half cup of cream and a half cup of half-and-half?
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Old 11-19-2013, 09:10 PM   #73
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And another question, I'm guessing it would be a good idea to make this the day before and then refrigerate it overnight?
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Old 11-21-2013, 07:22 AM   #74
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Dreamchaser....I would definitely make this pie a day before and refrigerate overnight. I don't have the answers to your other questions, but I can tell you that if you follow the recipe you will not be disappointed, I'm not a baker and this pie came out great!

I need some advise from the pros.....I am making this again this year and would like to add a top layer of "Pecan Pie" (my brothers favorite) and I'm not sure what mixture to use. Any ideas?

TIA
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Old 11-22-2013, 05:39 PM   #75
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Originally Posted by sofl View Post
Dreamchaser....I would definitely make this pie a day before and refrigerate overnight. I don't have the answers to your other questions, but I can tell you that if you follow the recipe you will not be disappointed, I'm not a baker and this pie came out great!
Thank you sofl!
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Old 11-23-2013, 05:08 AM   #76
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Thanks for bumping this. I think I will be making this for thanksgiving dinner!!
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Old 11-23-2013, 01:13 PM   #77
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Hi guys - this recipe seems timeless. Very cool. Thanks!

Dreamchaser...freezing it...probably okay, but did you know freezing canned pumpkin doesn't work well. However, since it's cooked and has eggs to stabilize it...I think it should be fine.

Yes, you can use all cream. I was just being mindful of calories.

Hi Brenda! Long time no "see". Hope you and your family like the dessert.

Sofl .... if you figure out something and it works, let us know. I've never heard of what you're describing.
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Old 11-23-2013, 03:50 PM   #78
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Jennifer,

There are some recipes on the web for Cheesecake Pumpkin Pecan Pies with photos that look delicious, that's where I got the idea, but things have changed..... mom went into the hospital Thursday with congestive heart failure, (3 times in 3 months) hopefully she'll be released Monday. Poor mom has a ton of health problems but she is a real trooper. She's on a low/no salt and no sugar diet. I need to come up with something that I know is low in sugar and now salt, and I don't think hwc would be too good for her either.

Do you think the crust in the original recipe has a lot of salt? The pumpkin and cream cheese should be okay. I'll make the original pie like I did last year if I have the energy. I'm so tired from being at the hospital and worry. It's amazing how much it can take out of you when someone you love is so sick. Bye, Mom needs me....
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Old 11-23-2013, 09:07 PM   #79
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Hi guys - this recipe seems timeless. Very cool. Thanks!

Dreamchaser...freezing it...probably okay, but did you know freezing canned pumpkin doesn't work well. However, since it's cooked and has eggs to stabilize it...I think it should be fine.

Yes, you can use all cream. I was just being mindful of calories.
Thanks Jennifer!
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Old 11-23-2013, 09:11 PM   #80
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sofl - Just wanted to say, sorry about your Mom and everything you are going through. I know how that is. I hope she is feeling better soon!
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Old 11-25-2013, 02:39 PM   #81
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Dreamchaser, thank you for your thoughts. The Doctors may agree to release her tomorrow, I just hope it's not too early. Today she's weak and still has some fluid on her lungs. She's resting now so I took a little break.

God willing, she'll be home for Thanksgiving and I've decided that I'm definitely making this pie, even if she's not home I'll bring it to the hospital. I can't find a 9" DEEP DISH pie plate anywhere, I found a 10" deep dish but I think that will make the layers to thin. Does anyone know where I might be able to find a 9" deep dish? I also want to make the revised crust recipe with the whey protein powder. I checked mine and it expired Dec 2012 do you think I would hurt to use it since it only calls for 2 tbsp?
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Old 11-25-2013, 04:07 PM   #82
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I am pretty sure the protein powder is fine. Sniff it for off odors. Mine is way older than that and still going strong! I don't know where to get a deep dish pie plate.
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Old 11-26-2013, 03:38 AM   #83
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I don't have a deep dish pie plate either. I am going to use my 10 inch.
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Old 11-29-2013, 06:46 AM   #84
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Made this for Thanksgiving and it was absolutely wonderful. I didn't have all the ingredients for Jennifer's crust recipe, so just used another almond meal crust recipe and it worked wonderfully. Yum, yum, yum. It's difficult to stop with only one slice.
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Old 11-29-2013, 05:46 PM   #85
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This was a wonderful pie. I am making it again for Christmas. I might double the cheese cake part next time.
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