Jody's Pumpkin Bake
 

Another email sent me this: It looks good..

Pumpkin bake

8oz cream cheese, softened
5 eggs
1/2 c. splenda
large can of pumpkin (15 ounceish)
1/2 Tb. pumpkin pie spice
1 t. cinnamon

Combine all ingredients. Pour batter into a glass baking dish that
has been sprayed with nonstick spray. Bake in a 350 oven until center
is done - it will look 'puffed', but will shrink down as it cools.
Makes 4 large servings w/ approx. 6 carbs per serving.

can also be put into individual muffin cups

That sounds great! I am going to keep this one for the upcoming holidays. Thanks.

When I was a kid growing up, my grandmother used to make what she called "pumpkin pudding." It was just standard pumpkin pie filling baked in a casserole dish. I low-carbed it by using Calorie Countdown milk and Splenda. It's very good!

Bumping this for fall. It looks great!

CarolynF, I made the pumpkin bake and boy was it great! We are not pumpkin eaters here but this we loved . I think it's because of the cream cheese in it and not your regular run of the mill pumpkin pie kind of thing. I also lost weight eating it so this is going to be a keeper. Thanks for sharing.

I want to make this but what size baking dish??

8x8?

Hiya:hiya:

Bit of a newbie around here, and I have to ask. How come everyone eats pumpkin so much? Is there a benefit to it i'm not aware of? It is good for LC diets?

Thanks

Alison Jean, I used a glass pie pan when I made mine.:cool:

elizabeth, I eat it because it's LC friendly and a fall comfort food.:kicking:

The recipe doesn't say how long to bake it either. The crustless pumpkin pie that I make takes 45-55 minutes but it has a lot more liquid than this recipe. I think I'd start checking on it after 25-30 minutes.

A 15-ounce can of pumpkin isn't a large can. That's the standard size or at least I've never seen a smaller one. Since it says it makes just four servings, I'd say to use an 8x8" baking dish or smaller if you want thicker pieces.

Another thing that isn't mentioned in the recipe is that the author must have used liquid Splenda. Here are the counts that I got from MasterCook:

With granular Splenda
Per Serving: 342 Calories; 27g Fat; 14g Protein; 14g Carbohydrate; 5g Dietary Fiber; 9g Net Carbs

With liquid Splenda
Per Serving: 330 Calories; 27g Fat; 14g Protein; 11g Carbohydrate; 5g Dietary Fiber; 6g Net Carbs

I've got this in the oven right now and will post back in a little while to let you all know how it comes out. I wanted the pieces to be thicker than pumpkin pie so it may actually take as long as or maybe even longer than a pie even with less liquid. I tasted the "batter" and the flavor seems nice and it seemed sweet enough. It smells really good in here right now.

It may be a while before I can post the results because it will have to cool and chill before I can cut it.

How long do you think I would bake this for muffins?

TIA

I'm going to take a guess at maybe 20 minutes for muffins but you can always add more time if they need it. You'll get at least six unless you've got really huge muffin tins.

This was excellent and I've never been a big fan of pumpkin pie. I'm starting to like it a lot after tasting this. Here is the recipe as I made it along with my comments at the end:

http://www.genaw.com/lowcarb/food_ph...mpkin_bake.jpg

JODY'S PUMPKIN BAKE
8 ounces cream cheese, softened
5 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
15 ounce can pumpkin
1/2 tablespoon pumpkin pie spice
1 teaspoon cinnamon

Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.

Makes 4-6 servings

With granular Splenda:
Per 1/4 Recipe: 342 Calories; 27g Fat; 14g Protein; 14g Carbohydrate; 5g Dietary Fiber; 9g Net Carbs
Per 1/6 Recipe: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per 1/4 Recipe: 330 Calories; 27g Fat; 14g Protein; 11g Carbohydrate; 5g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

Jody said she gets four large servings out of this but I thought I'd save a few carbs and serve smaller pieces. This is very good and I think the spices and sweetness are just right. I tasted it while still warm and it was nice like that but it made the whipped cream melt. After trying it, I think that making this into just four servings is a bit over the top. Six servings is more realistic. I will probably make this again for Thanksgiving instead of a pumpkin pie although this tastes pretty much like pumpkin pie. Despite the cream cheese it is nothing like a cheesecake.

Am I the first one to try this or have you made it, Carolyn?

Edited to say never mind. I see that someone else has tried it.

I made it a week or so ago, and we loved it! I plan to make it again soon!

Carolyn has been making pumpkin muffins. I think it is either this recipe or one based on it.

LindaSue, did you use an 8x8 pan or a 6x8? I looked at your site and the picture of it in the pan, looked like an 8x8 pan, but that could have just been the angle of the shot.

Thanks, Darkwing..LOL

I DID make muffins out of this and they were very good. Put them in the fridge, wrapped, and they were like little pumpkin pies..:)

Oh my goodness.... that looks awesome!!!!

It must be the angle of the picture. I did use a 6x8" pan. I'm sure that 8x8' would work fine but it would come out a little thinner.

Linda Sue - is this firm? The squares in the picture look like it might be more firm than creamy - Whichever, it looks really good and I've been wanting something pumpkiny!

It's firm enough that I had no trouble getting a piece out of the pan while it was still very warm yet it's also very creamy. I'll post back tomorrow if the texture changes at all when it has fully chilled. So far I've only tasted it while it was still a bit warm.

Pumpkin is relatively LC. It's high in fiber and beta-carotene. It's also somewhat sweet naturally, and it makes a good substitute for winter squash and sweet potatoes, both of which are higher in carbs.

And it's yummy!

Oh my! I love pumpkin pie :heart: This will make a great substitute for it come Thanksgiving. Or maybe even sooner than that. ;)

Thanks for posting this!

Pumpkin is listed on Dr. Atkins' Acceptable Foods list for induction and you can have up to 1 cup of it per day depending on how much salad you've eaten that day.

Thanks for posting this recipe, Carolyn!
(And for your details and pictures, LindaSue).

I'll try it, soon!
:)

already printed this out and put it on the fridge. thank you!

i cant wait to try this!

I'm having a piece for breakfast right now. It is much firmer this morning than yesterday and not nearly as creamy. It's not dry by any means though and I think it's about like pumpkin pie usually is or maybe slightly firmer. Come to think of it, the texture seems a little like cheesecake but it's hard to think of cheesecake when it tastes like pumpkin pie.