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Old 09-25-2007, 06:56 PM   #61
Determinedtolose
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LindaSue,
Since I used the 8 x 8 pan and cut them in 16 pieces, how many carbs would that be? I said 20 servings earlier, that wasn't right.
I used granular splenda.
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Old 09-25-2007, 09:36 PM   #62
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Diana - 16 pcs. made with granular Splenda would be: 2.31 carbs each piece.
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Old 09-25-2007, 10:12 PM   #63
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Originally Posted by jlatislaw View Post
Diana - 16 pcs. made with granular Splenda would be: 2.31 carbs each piece.
Thank You!!!
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Old 09-26-2007, 10:40 PM   #64
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I made this one today in a pie plate too. It's really the closest thing for a holiday pie that i've tried so far. really good
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Old 09-27-2007, 11:21 AM   #65
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I made this yesterday. My DH misses crust (tastes just like pie), so the next one I make I am gonna put in a crust. I can live without that.

ETA: For the sweetener, I used 1/4 cup of Splenda and 1 tsp. of Fiberfit. I cut the pie into 9 pieces (I used an 8x8" pan); those slices were plenty big enough. 4 pieces woulda been way too big IMO.

Last edited by StacyW; 09-27-2007 at 11:29 AM..
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Old 09-29-2007, 01:58 PM   #66
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Old 09-29-2007, 05:21 PM   #67
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I also cut it into 9 pieces-only because I didn't want to be any more of a pig than I had to, although I could easily eat twice as much! This was very easy. I'm not sure I like it better than pumpkin pie, but it was certainly a cinch to whip up. And made with liquid Splenda, cut into 9 pieces, I estimate around 3 carbs per slice.
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Old 09-30-2007, 08:09 AM   #68
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I made this yesterday! OMG! It is fabulous! I got 6 servings out of mine.
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Old 09-30-2007, 02:43 PM   #69
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ohhh this sounds good. I have some fiber fit so I am going to try Jswalkers idea of 1/4 cup splenda and a tsp of fiberfit.
Question though...... What do you think it would turn out like if I used just fiberfit alone or a combo of fiberfit and a davinci flavor to lower the carb counts??

Last edited by Berrymuch; 09-30-2007 at 02:47 PM..
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Old 09-30-2007, 04:03 PM   #70
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How much davinci's are we talking about? I think the recipe could absorb some liquid, but I don't know how much.
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Old 10-01-2007, 04:38 PM   #71
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I made this the other night for my husband, he loves pumpkin. It was good ,but next time I think I'll add more spices and maybe mix sweetner's to make it sweeter. Another thing I thought about doing was making a nut crust for the bottom only. I think with these tweeks it could be a regular thing
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Old 10-03-2007, 09:56 AM   #72
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OMG! This look sooo fabulous! I am about as big of a pumpkin freak as you can get. I've GOT to try this. Making it tonight in fact. Someone mentioned making it in a pie plate which is what I plan to do. I think I'll add a nut crust to it but am wondering what nut crust would be preferable. I haven't made any of the nut crusts as yet. Any suggestions anyone?

Tks,

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Old 10-03-2007, 10:17 AM   #73
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Quote:
Originally Posted by H20Goddess View Post
OMG! This look sooo fabulous! I am about as big of a pumpkin freak as you can get. I've GOT to try this. Making it tonight in fact. Someone mentioned making it in a pie plate which is what I plan to do. I think I'll add a nut crust to it but am wondering what nut crust would be preferable. I haven't made any of the nut crusts as yet. Any suggestions anyone?

Tks,

H20
And it only gets better the longer it sits in the refrigerator too!

I would look at KevinPa's recipe link, or even Linda's Low Carb Menus & Recipes website.
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Old 10-03-2007, 12:08 PM   #74
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I've not made this particular recipe, but I do make my pumpkin pies with nut crusts. I like pecan, but almond, walnut, hazelnut, or macadamia would all work fine too.
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Old 10-04-2007, 12:47 PM   #75
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I made this in a pie plate and put a topping on it…I baked the filling until almost set then removed it from the oven and put the topping on it and browned the topping.

It gives you the taste of a crust…like an upside down pumpkin pie. I really liked it…I plan to make it this way for Thanksgiving. All the other times I’ve tried making pumpkin pie the crust would burn before the custard was set.

Topping:
1 cup almond flour
2 tablespoons VWG
1/3 cup Splenda
1/3-cup pecans, chopped
1 teaspoon cinnamon
4 tablespoons butter, melted

Combine topping ingredients; sprinkle over casserole. Return to oven for a few minutes to brown the topping.

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Old 10-04-2007, 12:48 PM   #76
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Great idea!!! Thank you!!
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Old 10-05-2007, 12:12 PM   #77
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Cricket, What an AWESOME idea. I was thinking along the same of wanting a crust, but I like the looks of yours better. I will use Steele Cut Oats w/the Almonds, love "crunch". Oh can't wait to make it.
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Old 10-08-2007, 07:00 PM   #78
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[COLOR="RoyalBlue"]Oh, this looks wonderful (thanks for the photo, LindaSue). I'm going on a 10k "pie walk" next month with our walking club: everyone brings a pie to share after the walk. I was going to pass on the pie, but now I'm going to take this.[/COLOR]
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Old 10-08-2007, 10:11 PM   #79
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I have this in the oven right now; smells yummers!

I used 1 TBLS. stevia, 1 TBLS. Da Vinci SF vanilla, & 1/2 teas. molasses as sweeteners. Used 1/4 teas. ginger, 1 teas. each nutmeg & cinnamon for the spices.

Will let everyone know how it tastes tomorrow.
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Old 10-08-2007, 10:16 PM   #80
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made this today ~ delicious! love the idea of the upside down crust too, will try it for thanksgiving. this is definitely a recipe thats getting written down with pen! i cut mine into 6 pieces, and theyre pretty large servings.

Last edited by lippi; 10-08-2007 at 10:21 PM..
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Old 10-09-2007, 04:38 AM   #81
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I doubled the recipe and made it in a 9 x 13 glass pan and tried it in one of those aluminum disposalable pans and it came out really good. I left it in the oven for about 45 minutes. I also added a touch more Splenda to it, but maybe should try Da Vinci's vanilla, that was mentioned earlier.

Family wants it for Thanksgiving, they don't even miss the crust!

Last edited by Determinedtolose; 10-09-2007 at 04:39 AM..
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Old 10-09-2007, 08:10 AM   #82
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I added about 2/3 cup of Designer Whey vanilla protein powder to this recipe, and also used a combination of Davinci syrup (praline) and Fiberfit for the sweetener. Turned out great!
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Old 10-09-2007, 03:31 PM   #83
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just popping in to say i liked it even better after it was in the fridge overnite. the texture was a little thicker ~ almost just like punkin pie, but not quite IYKWIM.
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Old 10-09-2007, 04:12 PM   #84
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Quote:
Originally Posted by lippi View Post
just popping in to say i liked it even better after it was in the fridge overnite. the texture was a little thicker ~ almost just like punkin pie, but not quite IYKWIM.
Me too. I took a piece out and let it sit for about 15 minutes before eating just to take the chill off.

This is da bomb! I actually think it's a little *too* sweet. Imagine that! I only used a TBLS of stevia & Da Vinci. I may try cutting back just a little on one of them next time around.
And it's a little spicy. But I have always liked my pumpkin pies spicy. I will probably play around with the measurements some more. Yum!
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Old 10-12-2007, 08:48 AM   #85
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oooh the top crust looks wonderful
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Old 10-15-2007, 06:23 AM   #86
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I made the lower fat version over the weekend and added a squeeze of Amber Agave Nectar. It was delicious! I topped it with Greek Yogurt flavored with Davinci SF Pumpkin Pie Spice. Definitely a keeper! THANKS!
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Old 10-15-2007, 10:16 AM   #87
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Thanks!
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Old 10-15-2007, 10:22 AM   #88
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I made this on Saturday and it is really good! Like Linda, I cut it into smaller sections. I also used half as much splenda and added a bit of Davinci's. I was out of vanilla so I used carmel flavor. It is really good. I am not sharing with the family - they would scarf it down fast. Today I had a slice for breakfast and it was perfect! Spicey, filling and oh so yummy!
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Old 10-17-2007, 11:07 AM   #89
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Must keep this bumped up, don't won't it lost in outer space with the Holidays around the corner
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Old 10-17-2007, 02:14 PM   #90
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OMG the pumpkin bake, that's a low carb classic lol. I have been eating this for years, I lost so much weight on it.

Today we low carbers are spoiled with carbquick and carbalose and xanthan gum and polydextrose etc but back in the day all you had was cream cheese, nuts (ground) and various squashes. AND WE WALKED UP HILL WITH NO SHOES.

I mean it's a shock to see this recipe like it's new, when most of the time new recipes are total food porn, that look and taste exactly like death food.
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