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Old 11-17-2012, 04:42 PM   #1
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Help! Pumpkin Dessert "finger food" ?

Mom has asked that I bring a pumpkin dessert to Thanksgiving Dinner (which will be at my brother & SIL house, yea!) Mom has gone blind in the past few years and said it would be nice if I would make a pumpkin dessert that's a single serve, finger food type dessert so she can just pick up and eat. She's also diabetic and I like to make sure there is a sugar free dessert option for the both of us.

Long story short.....I was thinking of Jody's Pumpkin Bake (which I love) and slicing into small pieces, but I think the sides of the pieces will be too soft to pick up. I have tart/mini cupcake pans that I could use for something. If anyone has any ideas, I would love to hear them.

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Old 11-17-2012, 07:54 PM   #2
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I'd make the dough for Barbo's cranberry pecan tassies, then make the filling for pumpkin pie, using cream in place of canned milk and whatever sweetener you like, fill the little tassie shells and bake til the filling is set.

OR how about a nice pumpkin bread? I have a good recipe for that - you could slice it into "fingers" instead of a full slice and ice them with cream cheese.

Oh, this one is really good too!

http://www.lowcarbfriends.com/bbs/lo...arb-style.html

Or maybe these, yummy!!

http://www.lowcarbfriends.com/bbs/lo...-beignets.html
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Last edited by Charski; 11-17-2012 at 07:56 PM..
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Old 11-17-2012, 08:36 PM   #3
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What great ideas Charski. I'll check out these recipes and post my Q's, because I'm sure I'll have some. Thank you soooooo much.
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Old 11-18-2012, 08:49 AM   #4
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I often serve Paula Deen's Pumpkin Bars to company. They are terrific.
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Old 11-18-2012, 01:26 PM   #5
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I'm going to do a trial run of Barbo's Tassies - made pumpkin pie- and Paula Deen's pumpkin bars. (I was thinking the pumpkin bars were the Paula Deen pumpkin gooey cake thing, which I total messed up)

Now to be a real pain.....I've never made pumpkin pie....filling recipe??
I have canned pumpkin, splenda, splenda quick pack, erythritol, HWC and lots of spices.

TIA
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Old 11-18-2012, 03:52 PM   #6
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I'd make Jody's Pumpkin Bake from Linda's LC site and put it in whatever crust you use (little tarts?). It's closer to a pumpkin cheesecake consistency than a pie consistency.
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Old 11-18-2012, 04:38 PM   #7
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There's a pumpkin "dip" you can make. I had it at a potluck. You can probably google it.
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Old 11-18-2012, 06:59 PM   #8
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I make pumpkin muffins in a mini-muffin tin. They're awesome!

Here's how I make them (and of course, you can sub whatever sweetener you like):

Pumpkin Muffins

2 cups almond flour

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

14 1/2 ounces pumpkin (this makes them very moist, almost pie-like...can use only 1 cup if you like it drier, but still yummy)

3 large eggs

1/2 cup oil

2 teaspoons vanilla extract

20 drops liquid splenda

1/4 cup erythritol

Mix dry into wet and pour into greased muffin tin, or make the recipe in an 8X8 pan and slice. Bake at 350 for 20 minutes.
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Old 11-19-2012, 01:37 PM   #9
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OMG I am the worlds worst baker! I made mini Pumpkin Pies using Barbo's crust recipe and what a mess. I used a hand blender to mix the crust (I don't think I was suppose to) it came out more like a frosting than any type of pie crust. It was almost impossible to press into the mini tins. Then I thought maybe if I precook the crust a few minutes I would help. NOT. As the crust started to cook it expanded in the tins, so I took them out and added the pumpkin pie filling and cooked for 30 min or so. I ended up with very thick uncooked crusts and pie filling plopped on top. In the trash they went.

Okay, now I will try Paula Deen's Pumpkin Bars

theredhead,

If I attempt your pumpkin muffins, I don't have any liquid splenda, how much granulated sugar sub should I use for the 20 drops?



I sure do envy you great bakers!
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Old 11-19-2012, 01:58 PM   #10
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I'm not theredhead but,
It depends on the liquid splenda being used. 3/4 to 1.5 cups I would start with 3/4 cup and taste the batter. It should be slightly sweeter than you want because LC baked goods tend to lose sweetness in the heating process for some reason.

For the pie, use the recipe on the can but use heavy cream for the cond. milk and splenda for the sugar. Crust?? buy one and don't eat it. You can work on a LC crust for a pie for Christmas.

Last edited by drjlocarb; 11-19-2012 at 02:03 PM..
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Old 11-19-2012, 02:45 PM   #11
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Yes, drjlocarb has the right idea about tasting for sweetness. I use Sweetzfree, so 20 drops is almost a cup of sweetness.
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Old 11-19-2012, 03:54 PM   #12
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theredhesad, I made your muffins and put the streusel topping from Carolyn F.'s Pumpkin Pie Cake. They are spectacular. I'm going to feed them to my high carb guests if DH leaves any around. Next time I will use cupcake liners, because the muffin is too fragile to hold the heavy streusel. Also I may try to use 1/2 cup more almond flour next time. I'm not sure. They took a lot longer to bake than the 20 minutes recommended, so I don't know how much the streusel affected the outcome. But these were so good, I am afraid to mess with them. I am putting the recipe in my files for a regular holiday appearance. Thanks so much for the recipe.
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Old 11-20-2012, 08:28 AM   #13
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Aw, Soobee, thanks! The streusel topping sounds delish! I wish I could remember whose original recipe that was so I could give credit. It's been a really big hit with my family. I love that I can make them for my wheat-free granddaughter to enjoy. They freeze really well, too.
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Old 11-20-2012, 04:11 PM   #14
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Good idea. That may be the only way to save them for company. DH ate them for lunch and dinner yesterday!
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Old 10-04-2013, 10:15 PM   #15
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Quote:
Originally Posted by theredhead View Post
I make pumpkin muffins in a mini-muffin tin. They're awesome!

Here's how I make them (and of course, you can sub whatever sweetener you like):

Pumpkin Muffins

2 cups almond flour

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

14 1/2 ounces pumpkin (this makes them very moist, almost pie-like...can use only 1 cup if you like it drier, but still yummy)

3 large eggs

1/2 cup oil

2 teaspoons vanilla extract

20 drops liquid splenda

1/4 cup erythritol

Mix dry into wet and pour into greased muffin tin, or make the recipe in an 8X8 pan and slice. Bake at 350 for 20 minutes.
I'm gonna give these a try with the streusel topping I used with Carolyn's Pumpkin Pie Cake...for smaller bites of heaven!
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