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Old 11-22-2008, 09:40 PM   #31
Sweeteater
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wow. This looks delicious! You are a doll to share all your wonderful recipes and photography with us. Beautiful, Lauren.
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Old 11-23-2008, 07:47 AM   #32
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What size can of pumpkin did you use?
I had only one of those large cans and I think it was too much. It's not a cake at all, more of a pudding. It IS however, delicioso!!
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Old 11-23-2008, 08:17 AM   #33
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Bobo - Thank you! Glad you enjoy the website. Do you have any new photo tutorials in the works? I'm looking forward to it!

Sweeteater - It's my pleasure! Thank you so much.

SnowWhite -

Locarb4me - I used a 15 oz can (about 2 cups of pumpkin, packed). Does pumpkin come in larger cans? Whole Foods (where I shop) doesn't have much variety! With a 15 oz can of pumpkin it set up after cooking for 1 hour (but it wasn't "gooey" like Paula's, which is why I give the time range in the recipe).

Also, how much sweetener did you use and was it sweet enough? Just trying to get some feedback so if you make it for T-Day it's perfect.

Last edited by jacksmixedtape; 11-23-2008 at 08:22 AM..
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Old 11-23-2008, 08:39 AM   #34
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Hi Lauren,

Yes, I have many many ideas!!!

I just got my powdered sucralose and
can't wait to play around with it!

I have to wait a few more weeks though, because
right now I am on the HCG plan and only allowed
500 calories per day. Kinda sucks, but I have been
losing one pound per day since I started it a few weeks ago,
so I won't complain too much

Plus, I hit the big FIVE O today!!!!!!!!!!!!!!!! (50 pounds gone)

I did have a question for you though.......you never
actually rated the pie. What would YOU give it on a
scale of 1 to 10? What would you change if anything?
How do you like it compared to all of your other desserts?
How close is it to regular pumpkin pie, and is this definately
the best version of low carb pumpkin pie you have ever tried?

It looks super yummy and moist. I too look forward to
all of your new posts!

Btw, what are you going to school for, and which college?

Bobo
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Old 11-23-2008, 08:55 AM   #35
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Lauren

You did it again g/f...is this "gooey" like Paula's cake? I have everything here to make it...I tried to make a Chocolate Cake Roll last night and my cake was too dry...ever thought about trying one Lauren?


Happy Sunday all...HI Bobo!! Congrats on 50 lbs lost!! I'm sick but this looks SO good...


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Old 11-23-2008, 08:58 AM   #36
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It is gooey. I know because I have one in my fridge right now. The filling is really more like a custard than a cake, but the spongy nature of the "crust" (really a cake base) absorbs the moisture from the custard, so it's nice and wet, and it has that feeling of a caramel-soaked cake.
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Old 11-23-2008, 11:47 AM   #37
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Quote:
Originally Posted by jacksmixedtape View Post
Locarb4me - I used a 15 oz can (about 2 cups of pumpkin, packed). Does pumpkin come in larger cans? Whole Foods (where I shop) doesn't have much variety! With a 15 oz can of pumpkin it set up after cooking for 1 hour (but it wasn't "gooey" like Paula's, which is why I give the time range in the recipe).

Also, how much sweetener did you use and was it sweet enough? Just trying to get some feedback so if you make it for T-Day it's perfect.
Um.....29 oz. can here

Geez, no wonder mine doesn't resemble cake. It IS yummy though!

I used xylitol and stevia drops as my sweeteners, and it was a bit sweeter than I prefer, but DH who is a sugarholic thought it was just right.

I can't imagine how sweet it might have been with half the amount of pumpkin. So I'm going to taste the batter as I go and most likely use less xylitol. Which is ok with me because it's so darned expensive!
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Old 11-23-2008, 12:24 PM   #38
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Lauren - that looks sooooooooo good! If I hadn't just made the cranberry brownies I'd be heading to kitchen right now!!
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Old 11-23-2008, 03:18 PM   #39
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"and it has that feeling of a caramel-soaked cake"

well that just seals the deal right there! I've never had a 'gooey butter cake' before, but I think this week there will be one at my house.

Lauren, I must say thank you for your beautiful blog, and your experiments/recipes. I have Celiac, and have enjoyed quite a few of your creations.
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Old 11-23-2008, 03:34 PM   #40
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Got mine in the oven.
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Old 11-23-2008, 06:24 PM   #41
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^^Ooh I'm excited you made it, Diana! Please share how it goes.

MrsMunro - Thanks! Celiac has to be tough. Glad you could get some enjoyment out of these gluten-free yummies. Do you find its pretty compatible with LC? Switching to gf for me wasn't bad at all after doing Atkins.

Quote:
Originally Posted by Locarb4me View Post
Um.....29 oz. can here

Geez, no wonder mine doesn't resemble cake. It IS yummy though!

I used xylitol and stevia drops as my sweeteners, and it was a bit sweeter than I prefer, but DH who is a sugarholic thought it was just right.

I can't imagine how sweet it might have been with half the amount of pumpkin. So I'm going to taste the batter as I go and most likely use less xylitol. Which is ok with me because it's so darned expensive!
Can you tell me which sweetener amount you used this time around (for the stevia and the E)? I had a bit of trouble figuring that since I made a couple of half batches with different amounts. Did you use the first one or the second one? It doesn't seem to affect the texture of the cake at all, just the sweetness.

Last edited by jacksmixedtape; 11-23-2008 at 06:27 PM..
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Old 11-23-2008, 06:28 PM   #42
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I'm just poking my head in this thread to inform you that my husband and I are nursing our colds with a cup of hot tea and a slice of this deliciousness.

Dinner may be postponed until tomorrow.
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Old 11-23-2008, 06:58 PM   #43
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Lauren,

actually switching to completely gluten free wasn't bad for me at all! I didn't realize I had a 'problem' until I was moving up the Atkins rungs and just could not tolerate ANY grains. So after all the testing,it just confirmed what I had suspected for quite some time. For me Atkins is the reason I am so healthy now. I will never eat any other way but LowCarb and Gluten Free.
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Old 11-23-2008, 07:00 PM   #44
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You know what I did, lol, I got greedy and made a triple batch of this and made a 9x13, a 11x7 and then ran out of the crust so I made a pie crust and used a 8in spring form pan and poured the remaining mixture in that and baked it for 30 min. The 9x13 I baked for about an hour or so, the other size was ready at about 50 minutes or so.

I did tasted a little bit of it by putting the filling in a custard cup and microwaved it. It has a really good creamy, sweet flavor. I really like it, but I bet it's going to be even better cold!!

Thanks Lauren, I've been waiting for this!!
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Old 11-23-2008, 08:04 PM   #45
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Quote:
Originally Posted by jacksmixedtape View Post
Can you tell me which sweetener amount you used this time around (for the stevia and the E)? I had a bit of trouble figuring that since I made a couple of half batches with different amounts. Did you use the first one or the second one? It doesn't seem to affect the texture of the cake at all, just the sweetness.
I used the second posting. 1/2 cup xylitol for crust, 1 cup for filling. And whatever amounts of stevia (1/4 tsp was it?) I will cut it way back for my next try.
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Old 11-23-2008, 08:11 PM   #46
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KB, you rock. Dessert for dinner, eh? Sounds good!

Determined, I didn't wait to taste it either, LOL. That's the worst part about baking.

Quote:
Originally Posted by Locarb4me View Post
I used the second posting. 1/2 cup xylitol for crust, 1 cup for filling. And whatever amounts of stevia (1/4 tsp was it?) I will cut it way back for my next try.
Okay, then use amounts in the original posting! That's the amount I used for my personal stash of bars.

**PLEASE CHECK THE BLOG FOR THE FINALIZED RECIPE, EVERYONE.**

Last edited by jacksmixedtape; 11-23-2008 at 08:14 PM..
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Old 11-24-2008, 03:03 PM   #47
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Oh. My. Goodness.

This was wonderful! I may have baked it a little too long, my oven tends to run hot, but only on certain days, it is very tempermental. But wow! Lauren you are a genius.
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Old 11-24-2008, 09:50 PM   #48
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ok, my mouth is watering! wow, that looks delicious! anybody know the carb count? yum!
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Old 11-25-2008, 02:58 AM   #49
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I had my sister and mom taste this, but without the whipped cream. They said it was very good! Glad I made the one in a bigger pan!!

I haven't tasted it yet, I'm waiting for Thursday,

Thanks again Lauren!!

Last edited by Determinedtolose; 11-25-2008 at 03:00 AM..
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Old 11-25-2008, 06:41 AM   #50
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Oh my - this looks absolutely FANTASTIC!!! Thanks for sharing
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Old 11-25-2008, 08:47 AM   #51
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Quote:
Originally Posted by jacksmixedtape View Post

**PLEASE CHECK THE BLOG FOR THE FINALIZED RECIPE, EVERYONE.**
Paula Deen's recipe goes in a 9 x 13 pan. The blog recipe calls for 8 x 8 pan. Is this right?
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Old 11-25-2008, 08:48 AM   #52
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Paula Deen's recipe goes in a 9 x 13 pan. The blog recipe calls for 8 x 8 pan. Is this right?
I made mine in a 9" pie plate and it worked out great.
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Old 11-25-2008, 09:14 AM   #53
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^^It didn't overflow, KB? Good to know!

Mrsmunro - So glad you enjoyed the cake! Gf baking just takes a bit of creativity, heh.

Determined - You have so much self control! I am in awe.

Quote:
Originally Posted by Panda120 View Post
Paula Deen's recipe goes in a 9 x 13 pan. The blog recipe calls for 8 x 8 pan. Is this right?
Yes, I like the pieces THICK (see photo).

Her whole box of white cake mix takes up more room in the pan than the almond flour based crust for the LC version.

Last edited by jacksmixedtape; 11-25-2008 at 09:17 AM..
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Old 11-25-2008, 10:11 AM   #54
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Mine is quite thick too, the one in the 9x13 pan. Oh can't wait to slather homemade whipped cream on it!!
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Old 11-25-2008, 10:44 AM   #55
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Me either!! Mine is in the oven now!

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Old 11-25-2008, 10:48 AM   #56
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Lauren, the healthy indulgences pusher.
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Old 11-25-2008, 11:42 AM   #57
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Quote:
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Lauren, the healthy indulgences pusher.
For sure!!! hey Mr. Tamborine man. . . . in my jingle, jangle morning I'll come following you.

Last edited by Determinedtolose; 11-25-2008 at 11:44 AM..
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Old 11-25-2008, 03:17 PM   #58
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sounds great !

Can't wait to try this. I just got back from eating at Paula Dean's restaurant in Savannah, Ga. and her gooey Butter Cake was delicious.
I have a great pumpkin pie recipe using the new Baking Blend from NuNaturals & also very tasty, plus gave me the opportunity to add fiber, NOT sugar to the recipe.

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Old 11-25-2008, 04:00 PM   #59
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Quote:
Originally Posted by jacksmixedtape View Post
^^It didn't overflow, KB? Good to know!

Mrsmunro - So glad you enjoyed the cake! Gf baking just takes a bit of creativity, heh.

Determined - You have so much self control! I am in awe.



Yes, I like the pieces THICK (see photo).

Her whole box of white cake mix takes up more room in the pan than the almond flour based crust for the LC version.
Thanks, Lauren. I'll give the 8 x 8 a try. It does sound good.
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Old 11-25-2008, 04:02 PM   #60
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I made this today in a 8 x 8 inch glass pan...It looks and smells great...will wait and try Thursday along with Kevin's LC Chocolate Pie...

Thanks Lauren!
Happy Thanksgiving!!
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