Jody's Pumpkin Bake

CarolynF · 08-26-2007, 05:49 AM

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

Alison Jean 71 · 08-26-2007, 08:38 AM

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

Kisal · 08-26-2007, 03:10 PM

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!

Jebber · 09-03-2007, 02:55 PM

Bumping this for fall. It looks great!

parrotchic · 09-04-2007, 12:34 PM

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.

Alison Jean 71 · 09-20-2007, 06:03 AM

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

8x8?

elizabeth3860 · 09-20-2007, 06:08 AM

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

parrotchic · 09-20-2007, 06:35 AM

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

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

LindaSue · 09-20-2007, 06:39 AM

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.

LindaSue · 09-20-2007, 06:49 AM

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

LindaSue · 09-20-2007, 11:21 AM

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.

TXLoser · 09-20-2007, 11:28 AM

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

TIA

LindaSue · 09-20-2007, 12:58 PM

Quote:

Originally Posted by TXLoser

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.

LindaSue · 09-20-2007, 01:01 PM

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:

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.

LindaSue · 09-20-2007, 01:02 PM

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.

LaRae · 09-20-2007, 01:30 PM

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

wifezilla · 09-20-2007, 01:36 PM

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

nikkic · 09-20-2007, 01:51 PM

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.

CarolynF · 09-20-2007, 01:51 PM

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..

Alison Jean 71 · 09-20-2007, 02:17 PM

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

LindaSue · 09-20-2007, 04:19 PM

Quote:

Originally Posted by nikkic

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.

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.

Tweaker Geek · 09-20-2007, 05:21 PM

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!

LindaSue · 09-20-2007, 05:39 PM

Quote:

Originally Posted by Tweaker Geek

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.

PalmTreeGal · 09-20-2007, 06:05 PM

Quote:

Originally Posted by elizabeth3860

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

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!

cgkane · 09-20-2007, 06:09 PM

Oh my! I love pumpkin pie

This will make a great substitute for it come Thanksgiving. Or maybe even sooner than that.

Thanks for posting this!

LindaSue · 09-20-2007, 06:15 PM

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.

momov2boys · 09-20-2007, 06:22 PM

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

I'll try it, soon!

lippi · 09-20-2007, 06:28 PM

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

shelby7851 · 09-21-2007, 05:09 AM

i cant wait to try this!

LindaSue · 09-21-2007, 06:08 AM

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.

08-26-2007, 05:49 AM	#1
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,806 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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

09-04-2007, 12:34 PM	#5
parrotchic Senior LCF Member Join Date: Oct 2003 Location: Wisconsin Posts: 626 Gallery: parrotchic	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. Last edited by parrotchic; 09-04-2007 at 12:36 PM..

09-20-2007, 01:02 PM	#15
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	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. Last edited by LindaSue; 09-20-2007 at 01:04 PM..

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08-26-2007, 08:38 AM	#2
Alison Jean 71 Major LCF Poster! Join Date: Feb 2004 Location: CA Posts: 2,442 Gallery: Alison Jean 71 Stats: 159/121/119 5'6" 40yrs WOE: Atkins Maintenance Start Date: January 3, 2004	That sounds great! I am going to keep this one for the upcoming holidays. Thanks.

08-26-2007, 03:10 PM	#3
Kisal Major LCF Poster! Join Date: Nov 2006 Location: Oregon Posts: 1,566 Gallery: Kisal WOE: Basic low carb Start Date: October 15, 2004	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!

09-03-2007, 02:55 PM	#4
Jebber Blabbermouth!!! Join Date: Aug 2002 Posts: 7,318 Gallery: Jebber Stats: 187/179.4/127 WOE: Atkins 72 Start Date: For good 03/25/12	Bumping this for fall. It looks great!

09-20-2007, 06:03 AM	#6
Alison Jean 71 Major LCF Poster! Join Date: Feb 2004 Location: CA Posts: 2,442 Gallery: Alison Jean 71 Stats: 159/121/119 5'6" 40yrs WOE: Atkins Maintenance Start Date: January 3, 2004	I want to make this but what size baking dish?? 8x8?

09-20-2007, 06:08 AM	#7
elizabeth3860 Senior LCF Member Join Date: Sep 2007 Posts: 130 Gallery: elizabeth3860 Stats: 158/151.5/130 WOE: South Beach Diet Start Date: March 24 2008	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

09-20-2007, 06:35 AM	#8
parrotchic Senior LCF Member Join Date: Oct 2003 Location: Wisconsin Posts: 626 Gallery: parrotchic	Alison Jean, I used a glass pie pan when I made mine. elizabeth, I eat it because it's LC friendly and a fall comfort food.

09-20-2007, 06:39 AM	#9
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	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.

09-20-2007, 06:49 AM	#10
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	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

09-20-2007, 11:21 AM	#11
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	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.

09-20-2007, 11:28 AM	#12
TXLoser Way too much time on my hands! Join Date: Jul 2004 Posts: 16,159 Gallery: TXLoser WOE: WW/LC Start Date: January 2004	How long do you think I would bake this for muffins? TIA

09-20-2007, 01:01 PM	#14
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	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: 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.

09-20-2007, 01:30 PM	#16
LaRae Major LCF Poster! Join Date: Jun 2007 Location: OKlahoma Posts: 2,892 Gallery: LaRae Stats: 270/252.5/I'll know WOE: Low Carb Start Date: Restart 11/19/12	I made it a week or so ago, and we loved it! I plan to make it again soon!

09-20-2007, 01:36 PM	#17
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,654 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	Carolyn has been making pumpkin muffins. I think it is either this recipe or one based on it.

09-20-2007, 01:51 PM	#18
nikkic Senior LCF Member Join Date: Sep 2002 Location: Iowa Posts: 93 Gallery: nikkic Stats: 278/246.4/165 WOE: lc/IF	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.

09-20-2007, 02:17 PM	#20
Alison Jean 71 Major LCF Poster! Join Date: Feb 2004 Location: CA Posts: 2,442 Gallery: Alison Jean 71 Stats: 159/121/119 5'6" 40yrs WOE: Atkins Maintenance Start Date: January 3, 2004	Oh my goodness.... that looks awesome!!!!

09-20-2007, 05:21 PM	#22
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,696 Gallery: Tweaker Geek	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!

09-20-2007, 06:09 PM	#25
cgkane Senior LCF Member Join Date: May 2007 Posts: 170 Gallery: cgkane Stats: 257/200/155 WOE: restarting; this time with Aktins Start Date: 04/19/10	Oh my! I love pumpkin pie This will make a great substitute for it come Thanksgiving. Or maybe even sooner than that. Thanks for posting this!

09-20-2007, 06:15 PM	#26
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	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.

09-20-2007, 06:22 PM	#27
momov2boys Very Gabby LCF Member!!! Join Date: Apr 2006 Location: Washington Posts: 3,546 Gallery: momov2boys Stats: 2006-122/97 (unhealthy) 2013-138/130/120 healthy WOE: Low Carb :) Start Date: Original: March, 2006 Restart: April, 2013	Thanks for posting this recipe, Carolyn! (And for your details and pictures, LindaSue). I'll try it, soon!

09-20-2007, 06:28 PM	#28
lippi Blabbermouth!!! Join Date: Nov 2006 Posts: 5,258 Gallery: lippi	already printed this out and put it on the fridge. thank you!

09-21-2007, 05:09 AM	#29
shelby7851 Major LCF Poster! Join Date: Jul 2005 Location: St Louis Posts: 1,118 Gallery: shelby7851 Stats: 246/216/199(mini) WOE: Low carb Start Date: 04/11/11	i cant wait to try this!

09-21-2007, 06:08 AM	#30
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,437 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	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.