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Old 11-26-2011, 05:36 PM   #91
gello5440
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Mine is all gone
I loved it and so did all who tasted it.
I have written it down in two places so I'm sure to have the recipe.
Thanks again to the OP. It's wonderful.
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Old 11-26-2011, 06:11 PM   #92
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Mine was a flop, not because of the butter either. Leftovers went in the trash along with my LC stuffing, and LC faux sweet potato casserole. From now on, I am making the real food and eating dollops.
Sorry it did not work out, any idea why? I am still eating on mine and still really good. Glad I cooked the pumpkin down. The smell of cooking it down was unbelievably wonderful!!!! Ya know what I am doing with the leftovers? Put them into the toaster oven while I eat my huge lunch salad, cover them with sf chocolate chips. So when I am done eating the salad, the cake is warm and the chips are melted. ooooooooooooooo!!!!!!!!!!
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Old 11-27-2011, 03:42 PM   #93
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I don't know why it didn't taste good. I imagine it is the artificial sweetener. It gives me an aftertaste regardless of the type I use.
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Old 11-14-2012, 09:43 PM   #94
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Old 11-14-2012, 09:44 PM   #95
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Can anyone post your crust recipe? Do you prebake the crust?
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Old 11-15-2012, 12:33 PM   #96
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There is no bottom crust in this recipe..It is on the top..LOL..
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Old 11-16-2012, 08:29 AM   #97
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Can almond milk or heavy cream halved with water be used in place of the half 'n half/carb countdown milk?
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Old 11-16-2012, 08:45 AM   #98
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Quote:
Originally Posted by LaRae View Post
Can almond milk or heavy cream halved with water be used in place of the half 'n half/carb countdown milk?
Yes, I've done both (in other recipes) - the HWC/water is what I usually do because it's creamier, and some things that need to set up, the almond milk doesn't seem to work as well for whatever chemical reason!
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Old 11-16-2012, 09:25 AM   #99
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Thanks, Charski! I always have heavy cream on hand and use it halved with milk in almost everything. Good to know about the almond milk not setting up in some recipes.
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Old 11-16-2012, 10:34 AM   #100
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If I have the appropriate flavor, I use DaVinci syrup instead of water to cut the cream.
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Old 11-16-2012, 07:11 PM   #101
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Good idea - I do that too, when I remember!
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Old 11-17-2012, 09:55 PM   #102
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Instead of drizzling the melted butter on top of the cake part. I mixed it into the other ingredients with a fork along with 1/2t molasses, upped the finely chopped pecans to 1/2c and used 1cup of almond flour. Then crumbled the mixture over the top of the pie. It is divine. I used Swerve and a little Stevia extract powder in the pie and Swerve along with the molasses in the topping...I was going to try the cake topping, but the strusel topping is just too good.
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Old 11-18-2012, 08:42 PM   #103
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This recipe is wonderful!!! I made it today and served it to 8 non-low carb friends and they loved it. Has anyone tried it with just pecan meal and chopped pecans? I think the pecan meal would really be good. Also I used splenda and 1 teaspoon molassas in the struedel... wondering if a little more molassas would be good? AND I added a teaspoon of vanilla to the custare, which seemed to add flavor when I tasted it before I baked it.
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Old 11-19-2012, 03:24 PM   #104
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Carolyn

Pumpkin Pie Cake.

Thanks for the recipe. Mine is cooling. It smells so buttery/spicey!

When the 40 minutes were up, mine did not seem quite done.
I gave it another 8 minutes. Does it pull away from the sides?
Or is it the pumpkin pie test with no batter on end of tester.

It will be difficult to wait for this beauty to cool.
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Old 11-19-2012, 06:58 PM   #105
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Carolyn this is probably the best LC pumpkin dessert I ever made.
We love it. I would recommend this to make and take even for
non- low carbers.
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Old 11-19-2012, 07:44 PM   #106
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I roasted a pie pumpkin today in anticipation of making this tomorrow! Can't wait to try it!
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Old 11-20-2012, 05:28 PM   #107
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In the oven now, tweaked the topping. If it comes out well, I will let you know what I did. Busy licking the bowl right now!
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Old 11-21-2012, 07:47 PM   #108
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I made this to take to my sister's feast tomorrow. It's hard to wait! Love this recipe Carolyn.
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Old 11-22-2012, 04:22 AM   #109
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In the oven now, tweaked the topping. If it comes out well, I will let you know what I did. Busy licking the bowl right now!
Left out the flour on the topping, used toasted pecans, a bit of molassas, and the butter, pushed that all around the cake before baking. Was eating it out of the pan yesterday and had to call a halt to the "evening the sides". Will put the whipped cream on top today as others eat the non LC pie I made last night. (And will put it on a plate today!)

Happy Thanksgiving, to all of you!!!!!
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Old 11-22-2012, 07:55 AM   #110
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I am making this pumpkin pie cake this morning! Can't wait for dessert later!
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Old 11-22-2012, 11:50 AM   #111
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Made this and it's quite good! I was making a crumb topping for DH's cherry pie so I just used that, it has walnuts instead of pecans - next time I'll use the pecans, I think it will be even better!
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Old 09-27-2013, 06:36 AM   #112
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bumping...
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Old 09-27-2013, 02:56 PM   #113
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Definitely want to make this. Don't have any half and half. Can I use 3/4 cup HWC or do I water it down?
Thanks
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Old 09-27-2013, 03:54 PM   #114
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Many of us use 1/2 hwc and 1/2 water for whatever amount.
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Old 09-27-2013, 08:57 PM   #115
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I doubled this today for a 9 x 13, but changed up the recipe a bit:

2 cans of pumpkin
8 ounces of very softened cream cheese
1 Tbs. pumpkin pie spice
4 eggs, well blended
1/2 cup heavy whipping cream
sweetener to taste..

I didn't quite double the topping, maybe 1 1/4ed it..but used the same recipe.

It was a bit hit..and the pumpkin layer was firmish because of the cream cheese.
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Old 10-04-2013, 11:28 AM   #116
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Your additions sound tasty! I love this recipe. Made one this week using half almond milk and half 1/2 n 1/2
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Old 10-06-2013, 09:08 AM   #117
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old thread but i have to mark it-thanks for the recipe-i will try it soon
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Old 10-06-2013, 12:50 PM   #118
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Wow, this sounds wonderful....I'm printing it out to put in my cookbook folder. Thanks!!!
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Old 10-09-2015, 09:42 AM   #119
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bumping for graciejean
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Old 10-13-2015, 11:50 AM   #120
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