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Old 09-04-2011, 04:10 PM   #331
SummerAnne
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Originally Posted by MissTan1 View Post
I just made this and it’s pretty good. I used granular sugar and felt like I needed more sweet. (I have a serious sweet tooth). My son, on the other hand loved it, so I know it was just me.

Recipe is a keeper!
I had the same problem. I had high hopes for this recipe, but it just wasn't sweet enough. I ended up making a spiced whipped cream topping for it, and then never made it again. I'm thinking about giving it another go combining granular splenda and some truvia.
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Old 09-04-2011, 04:33 PM   #332
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We love it. I use Splenda but I also add SF maple syrup to it so that sweetens it even more. I add a sweetened whipped cream topping. It was a big hit at our Thanksgiving Dinner last year. Everyone thought it was lighter than the traditional pie and just perfect for the end of a big dinner.
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Old 09-24-2011, 07:16 PM   #333
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bumping for the fall season love thisstuff have one in the oven/
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Old 10-03-2011, 01:06 PM   #334
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First time baking this..it's in the oven now. I'll report back later.
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Old 10-09-2011, 08:50 AM   #335
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Old 10-21-2011, 06:56 PM   #336
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I just had my first piece of this and really enjoyed it. I cut it into 6 pieces because I love to EAT when I eat something!

I used 4 extra large eggs and sweetened with just 1/4 cup erythritol and 6 pkts of Great Value truvia sub. With slightly sweet whipped cream it was just right, not too sweet, I wouldn't change a thing!
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Old 10-23-2011, 06:19 PM   #337
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Mine is in the oven and I used 1/4 cup erythritol and 1/4 cup splenda. We'll see how it turns out!
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Old 10-23-2011, 08:13 PM   #338
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I really enjoyed this recipe. It was kind of an egg-like/custard consistency. I am getting used to not having the dense flour texture in my desserts! I found that even 1/6 of the recipe was too large a piece. I divided mine into 8 and it was the perfect little dessert (and I could have TWO if I want!)
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Old 10-27-2011, 08:55 PM   #339
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This might be what I'm looking for this fall....
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Old 11-05-2011, 04:35 PM   #340
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I made this last night as a test run for Thanksgiving. I used 1/4 cup erythritol and 1/4 cup Torani brown sugar cinnamon to sweeten. Came out really good, although I think I may have overbaked it since it had some big cracks in it. Anyway, I now have my T-day dessert.
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Old 11-16-2011, 05:41 PM   #341
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Old 11-17-2011, 10:13 PM   #342
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I make this every year! LOVE it! Happy thanksgiving, all!
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Old 11-19-2011, 07:20 PM   #343
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I cooked mine too long, durn it!
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Old 11-20-2011, 08:26 PM   #344
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I use the Jody's Pumpkin bake as a side dish rather than a dessert. I liken it to sweet potato casserole (which was always a side dish, not a dessert for us). I only use the 1/2 cup sweetener equivalent.
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Old 11-25-2011, 07:17 PM   #345
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Old 09-30-2012, 05:48 PM   #346
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Bumping!

Happy Fall everyone!
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Old 10-01-2012, 08:39 AM   #347
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I'm off to the kitchen to mke this so we'll have a nice treat after supper for the next couple nights (three of us here, so 6 servings). I love pumpkin, and my son is a pumpkin pie fiend. The Thanksgiving when he was 4, he made the rounds of the adults after the meal was over and we were all chatting in various rooms. First, he hit up grandma for a piece of pumpkin pie. Then, he got grandpa while he was off alone in the garage, and got his second piece. Later, he cornered Jeff (my hubby,his dad) and got his third piece. And then he got me, while I was in the kitchen having a coffee. It was when he was halfway into this fourth slice that grandma came in and said "Danny, are you having another piece of pie already?" We all discovered how he'd finagled us, and he sat there happily finishing a fourth piece of pie. It was the year he had a slice for each year old he was, I guess. He'd love to still be able to do that, I'm sure, but he's 26 now! LOL

Anyway, I know he'll love this. I think I'll try the tip of adding a little maple extract, and will almost certainly add more spices, since I like a spicy pie. I like to add a touch of cardamom to mine, does anyone else here use that? I have never used premade spice blend for it, but use mace, cloves, Vietnamese cinnamon, ginger, a little cardamom, allspice, and a little black pepper. For sweetener, I have some Fiberfit, so will likely use that, but will have to taste as I go to get it the sweetness I want, because I'm terrible at measuring it out.

Last edited by lene; 10-01-2012 at 08:39 AM.. Reason: spelling gremlins
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Old 10-01-2012, 08:48 AM   #348
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Thanksgiving is on Monday, so it's time for me to make this again! My family asks for it every year. This recipe is a real keeper!
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Old 10-01-2012, 09:27 AM   #349
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I hope you have a joyful holiday, and much to be thankful for this year! Enjoy your celebration. <g> Ours is in November, and our family will actually have two of them. We'll be going to visit family about a week and half before the holiday, spending one day with his and one day with mine. I'll be "on plan" both days, and will be taking goodies I can enjoy. On our family holiday at home, I'll be on plan for everything but one thing -- on that day, I'll bake a "short batch" of Jeff's mom's yeast rolls, and have one with my meal. Same for Christmas, on plan all the way except for one thing on Christmas morning, then back to the lowcarb. Thank heavens I'm someone who does dearly love this kind of food, because for people who find fat or meat problematic, it must be tough. I don't have much of a sweet tooth, either -- I like it, but don't crave it or miss it much. A blessing, I think! LOL

Well, I popped these in the oven now. I'm using the burger bun pan I got from King Arthur Flour, so it will be 6 individual "pies" or bakes. I'm guessing for 6 in individual molds like that, probably about 1/2 hour? Will check them then...
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Old 12-06-2012, 12:51 PM   #350
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Old 01-08-2013, 01:36 PM   #351
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Old 09-13-2014, 12:24 PM   #352
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An oldie but a goodie! Bumping for fall. I can never wait till it is cooled. Yum!
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Old 10-28-2014, 05:00 AM   #353
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Made this into muffins this morning....forgot how much we love it!! Happy Fall, everyone!
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Old 11-25-2014, 11:32 AM   #354
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Making for Thanksgiving. So good.
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Old 12-21-2014, 01:35 PM   #355
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I just made this last week. Don't know why I waited so long! I must have had the recipe since it was first posted. I followed the recipe, but bumped up the pumpkin spice, I doubled it. I also had to bake it for about 75 minutes.

To me, this taste like the Cheesecake Factory's pumpkin cheesecake. I'll be making this again for our Christmas.
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Old 12-23-2014, 04:02 AM   #356
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I made this recently using the 1/2 cup of Splenda. I really like the flavor and texture but I would have liked it to be sweeter.
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Old 12-23-2014, 06:11 AM   #357
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Quote:
Originally Posted by carbonation View Post
I made this recently using the 1/2 cup of Splenda. I really like the flavor and texture but I would have liked it to be sweeter.
I always put in a cup's worth of sweetener when I make it.
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Old 12-24-2014, 06:36 AM   #358
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Duly noted LindaSue! Thank you.
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Old 01-10-2015, 08:08 AM   #359
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I haven't read the whole thread so I apologize if this has already been answered.....

Can this be baked in muffin tins like the cheesecake muffins? I know the timing would be less, but does it hold together well?
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Old 01-10-2015, 07:13 PM   #360
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It has been a long time since I made this, but best I can remember tho you could bake it in muffin cups, the texture is not like cheesecake, and will not be eatable like a finger foods.
It is soft, and would have to be eaten with a fork or spoon.
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