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Old 11-27-2008, 05:38 PM   #91
Determinedtolose
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Quote:
Originally Posted by kitchenwitch2 View Post
LovelyForm, I am new too and learning how to best work with sweeteners , but a word about xylitol: It is highly toxic to dogs ( as is sorbitol). It takes such a small amount to be lethal, that I will not even bring it into my house ( having two 'scrappy' terriers).

Erythritol however, has been tested and is perfectly dog safe ( though I wouldn't feed it to them directly, it's just in case they get into of some unsecured sweets)

Just an fyi in case you have fur babies!!
I do have furbabies. I have not used the yxlitol yet, and may not, but I don't give my dogs anything that I make unless it's meat or bones. And if something drops on the ground, I pick it up right away. I don't like them getting used to eating scraps.
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Old 11-27-2008, 06:49 PM   #92
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i made mine in a 9 inch cake pan. i cut the recipe in half. i think i baked it a little too much as it wasnt really gooey persay, but more so like pumpkin pie. . . . still yummy but will have to retry next week. until then, i can enoy my yummy creation ala lauren
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Old 11-28-2008, 05:06 AM   #93
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The brown sugar splenda blend in the crust was a hit; the coconut flour not so much. The filling is a bit drier than I would want so I'm giving that a . Still very good tasting, but needs a nice cuppa coffee and lots of topping
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Old 11-30-2008, 09:32 AM   #94
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Just had a piece for breakfast, this really gets better the longer it sits. MMMM! I think I may have beaten my cream cheese too much for the pumpkin filling, or my 8X8" pan is shorter than most, because I had extra pumpkin filling. I baked it separate and it's been in the fridge for a few days. I whipped some cream and added some of the cooked filling and it was like pumpkin pie mousse, SO GOOD! I also think I may have baked my cake too long, the crust isn't really gooey, but the flavor is outstanding! I like this better than pumpkin pie! Thanks Lauren!
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Old 12-12-2008, 05:25 AM   #95
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I made this the other day and it is wonderful ! I used 6oz of cream cheese and only 1/2 stick of butter, then added 1 cup of Ztrim gel (which I whizzed up from the powder). I also used 1/2 cup Splenda (only sweetner I had )and about 1/8 tsp. pure stevia extract (this was all I had left).

This pie is so creamy and with just 1/2 stick of butter you still get the buttery feel and taste. I could have definatly used a tiny bit more sweetner, something equivilant to 1/4 cup. It absolutely ages very well and is best chilled over night!

PS I did not make the crust... next time
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Old 12-14-2008, 06:22 PM   #96
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Yummy, yummy! Made it this weekend and wish I hadn't waited so long, this is great and I would serve it to anyone. It really tastes like a high carb dessert and don't think anyone would know the difference.
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Old 12-15-2008, 06:30 AM   #97
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Lauren, what brand of sea salt do you use?
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Old 12-23-2008, 03:23 PM   #98
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Old 01-04-2009, 06:33 PM   #99
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Now that the holiday crazies have calmed down, I've been taking the time to go through my holiday recipes to see what worked and what did not. I've been tossing some and adding some.

Thanks to you Lauren, I now have the perfect replacement for my traditional Paula Deen's Pumpkin Gooey Butter Cake which I have made every Thanksgiving for the last 5 years instead of Pumpkin Pie. My family and I love the cake, but I had no idea AT ALL how to make our favorite Thanksgiving dessert low carb.

Thank you so much for your efforts, and for sharing the recipe and beautiful picture. I've printed two copies; one for my "Holiday" recipe notebook, and one for my "Low Carb" notebook. You will now be a part of our annual Thanksgiving menu!
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Old 01-05-2009, 08:03 PM   #100
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Quote:
Originally Posted by Adream View Post
Now that the holiday crazies have calmed down, I've been taking the time to go through my holiday recipes to see what worked and what did not. I've been tossing some and adding some.

Thanks to you Lauren, I now have the perfect replacement for my traditional Paula Deen's Pumpkin Gooey Butter Cake which I have made every Thanksgiving for the last 5 years instead of Pumpkin Pie. My family and I love the cake, but I had no idea AT ALL how to make our favorite Thanksgiving dessert low carb.

Thank you so much for your efforts, and for sharing the recipe and beautiful picture. I've printed two copies; one for my "Holiday" recipe notebook, and one for my "Low Carb" notebook. You will now be a part of our annual Thanksgiving menu!
Adream, so glad you have a good LC replacement for pumpkin pie! You are very welcome. I enjoy eating these LC "sweets," and sharing them even more! That recipe notebook sounds like a great idea.
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Old 01-08-2009, 11:18 AM   #101
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has anyone made this with just splenda? i want to make this asap
but have no erythrithol or xyliltol
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Old 01-08-2009, 12:21 PM   #102
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has anyone made this with just splenda? i want to make this asap
but have no erythrithol or xyliltol
I've made it with a mixture of Splenda and isomalt (Diabetisweet). I have found the Diabetisweet at Wal-Mart, in the diabetic supplies section. It works very well.
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Old 10-13-2009, 08:58 AM   #103
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I made the cake this weekend, and it was a big hit. I will make it again with a few tweaks. I can't believe I am saying this, but I would like it a little less sweet. I am also thinking of halving the crust and doubling the filling. I'm not sure, because we love it just the way it is. It tastes best to me at room temperature.
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Old 10-13-2009, 10:33 AM   #104
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I never got around to making this last year but you bet its on the top of my list for Turkey Day this year! I always make the Paula Deen recipe for Thanksgiving and my family loves it. Im sure they will love this one too!
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Old 10-13-2009, 01:16 PM   #105
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I just fed a piece to a lowcarb friend, and she said, "Change nothing!" I've never tried the high carb version so I don't know how it compares, but this one is certainly delicious.
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Old 10-13-2009, 01:35 PM   #106
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Quote:
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I never got around to making this last year but you bet its on the top of my list for Turkey Day this year! I always make the Paula Deen recipe for Thanksgiving and my family loves it. Im sure they will love this one too!
You won't regret it!! DS 19 used to hate the LC stuff I'd make with Splenda, but he loves everything from Lauren!
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Old 10-13-2009, 04:03 PM   #107
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Has anyone tried making this without the crust?
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Old 10-13-2009, 07:40 PM   #108
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This looks and sounds so good. Am printing it out for Thanksgiving. Thanks for the wonderful recipes!!!
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Old 10-14-2009, 03:26 PM   #109
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Has anyone tried making this without the crust?
i have made this without the crust...after its baked i put it in individual small bowls and freeze them...when i have a hankering for some pumpkin pie i grab a bowl, slowly defrost in microwave and add a little scoop of lc ice cream...delish...laurens crust looks delicious and gooey, mine never comes out like that, which is why i just eliminated the crust to begin with...hth
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Old 10-14-2009, 03:30 PM   #110
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This has become one of my absolute favorite desserts, thanks Lauren!

I've been making it with out the crust and it's just as delicious.
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Old 10-15-2009, 02:19 PM   #111
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Jaysma, just make sure it's fully cooled down before serving if you'd like to make it crustless.

Josie, and I go glad you're enjoying it!

Quote:
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i have made this without the crust...after its baked i put it in individual small bowls and freeze them...when i have a hankering for some pumpkin pie i grab a bowl, slowly defrost in microwave and add a little scoop of lc ice cream...delish...laurens crust looks delicious and gooey, mine never comes out like that, which is why i just eliminated the crust to begin with...hth
To be honest, I added way too much butter the first time around, and that was the result! It was so greasy. If you want it to look like that, add another 1/4 cup butter to the crust.
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Old 10-15-2009, 03:12 PM   #112
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Hi Lauren
I am new here and have been looking at all the recipes and trying to figure out what
"special ingredients to order -someone told me to look for a few recipes i wanted to try and start there -I saw this pumkin recipe and was wondering what the carb count is without the crust ?? I also saw the coconut mini cupcakes on your
site they look like a must have treat for now and then -
I still need a really great thin crust pizza crust -
I also put the ingredients you recommended on your blog on my starter pantry list any other must haves you can think of ?
thank-you for sharing all your great recipes !

Last edited by laura-k; 10-15-2009 at 03:14 PM..
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Old 10-22-2009, 05:23 PM   #113
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I made this today and it was really good! I made it without the crust and used 1/4 cup Splenda for the sweetener.

Not including the minimal carbs in eggs & spices, my count came out at-

Splenda: 12
pumpkin: 28 (net)
total: 40 net / 8 servings =5 net carbs per serving

I understand that I had 12 extra carbs than the original because of the use of Splenda, but since I didn't make a crust & use almond flour (24 net carbs) I was thinking that my carb count should have been lower
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Old 10-22-2009, 05:37 PM   #114
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I think it's your pumpkin---what size can did you use? I'm pretty sure when I made this I used a 15 oz can and I just looked at a can (Libby's) and it's 14 net carbs per can.
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Old 10-22-2009, 05:56 PM   #115
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Mine is a 15 oz can from Aldi's & the only ingredient is pumpkin. It's 8 net carbs (11 total - 3 fiber) per serving. 3.5 servings per can. 8 x 3.5 = 28 net carbs for the can. I'm going to have to get Libby's from now on!
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Old 10-22-2009, 06:07 PM   #116
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That looks yum! I can't wait to try it.
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Old 10-22-2009, 06:22 PM   #117
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Oh my, this sounds absolutely wonderful!!!! I'm definitely going to have to try it.
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Old 10-23-2009, 12:21 PM   #118
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thanks for reminding us of this wonderful recipe! It looks very yummy!
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Old 10-24-2009, 04:50 AM   #119
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Wow! Amazing! Thank you!!!
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Old 10-26-2009, 02:57 AM   #120
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I just made this yesterday. I used Splenda quickpacks, and it was wonderful! I think I overbaked mine, as well, but it was still very delish.
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