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Old 10-27-2010, 06:21 PM   #301
TurnNBurn
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Quote:
Originally Posted by CarolynF View Post
Another email sent me this: It looks good..

Pumpkin bake

8oz cream cheese, softened
5 eggs
1/2 c. splenda
large can of pumpkin (15 ounceish)
1/2 Tb. pumpkin pie spice
1 t. cinnamon

Combine all ingredients. Pour batter into a glass baking dish that
has been sprayed with nonstick spray. Bake in a 350 oven until center
is done - it will look 'puffed', but will shrink down as it cools.
Makes 4 large servings w/ approx. 6 carbs per serving.

can also be put into individual muffin cups
I made this last week and will be making it again tomorrow!
I doubled the cream cheese (straight out of the fridge, softened by microwaving it 10 secs at a time)
Used 4 eggs but will use 5 next time. Added a bit of vanilla sf syrup and a splash of molassis.
I baked in an 11" glass baking dish.

No way, I thought, is this going to turn out good; but it was absolutely debomb! Skinny DH even liked it.
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Old 10-30-2010, 11:06 PM   #302
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I made it today with 1 1/2 cans of pumpkin, vanilla extract and 6 eggs. I also put extra spice in it. Put it in a 8x8 baking dish and got 9 very decent-sized pieces out of it. My guy was THRILLED as was I. Delicious!
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Last edited by katlj; 10-30-2010 at 11:07 PM..
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Old 11-01-2010, 06:58 AM   #303
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I made this recipe over the weekend using 1/4 c. truvia for the sweetener. Such a treat!! And adding some whipped cream was a bonus!
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Old 11-07-2010, 06:54 PM   #304
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I'm writing down everything I need, so I can get it the next time I go to Walmart.

Dumb question.. Is the can of pumpkin the one without the spices already added to it??

Last edited by lori121; 11-07-2010 at 06:56 PM..
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Old 11-07-2010, 07:37 PM   #305
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Quote:
Originally Posted by lori121 View Post
I'm writing down everything I need, so I can get it the next time I go to Walmart.

Dumb question.. Is the can of pumpkin the one without the spices already added to it??
Low carb recipes that use pumpkin don't use the pumpkin pie filling. Just plain pumpkin. The pie filling contains sugar
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Old 11-08-2010, 04:39 AM   #306
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Originally Posted by jlatislaw View Post
Low carb recipes that use pumpkin don't use the pumpkin pie filling. Just plain pumpkin. The pie filling contains sugar
Thank you.. I figured it was the one without, but it's been so long since I've bought a can of it, I wanted to make sure.
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Old 11-20-2010, 05:21 PM   #307
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Old 11-28-2010, 06:34 PM   #308
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I made this yesterday, and boy is it tasty. I used a round casserole dish and then inverted it on a plate once it cooled. I love how it looks like a pumpkin pie cheesecake! I made mine a little less sweet than the recipe specifies (I used 10 drops of EZ-Sweetz). This way, I can eat it for breakfast and not feel like I am eating dessert.
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Old 11-29-2010, 03:43 PM   #309
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I made this over Thanksgiving and I am going to make it as soon as I can again tommorow afternoon!!
This is GREAT for Breakfast!
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Old 12-11-2010, 12:29 PM   #310
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How much does this rise? I doubled this and put it in two deep-dish pie pans, and I'm afraid of it overflowing.
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Old 12-11-2010, 06:40 PM   #311
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I don't remember it rising much at all (if any). But it's been a while since I made it.
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Old 12-12-2010, 09:47 AM   #312
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I don't remember it rising much at all (if any). But it's been a while since I made it.
I agree. I think that it puffs up a little but then sinks as it cools.
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Old 12-12-2010, 03:58 PM   #313
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Quote:
Originally Posted by LindaSue View Post
I agree. I think that it puffs up a little but then sinks as it cools.
That's exactly what it did!

Report: 2 bakes baked. 1 went to a party with several diabetics and a lot of people who probably are but won't admit it. 3/4 was eaten, and my 6-year-old helped herself to about 1/2 of what was left for breakfast this morning. It was competing with 2 kinds of Christmas cookies, 2 kinds of cakes, 2 kinds of fudge, and brownies. It came in second.

The second one went to a Christmas party for extended family. There were also several diabetics there. It was the only low carb item of any kind.

One serving was eaten.

It was competing with 3 kinds of candy, 2 kinds of cake, 2 kinds of sweet cheeseball, 2 cherry dump cakes, and another cake, as well as 2 sugar-free but wheat-crusted pumpkin pies (of which one piece was eaten).
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Old 12-12-2010, 08:26 PM   #314
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Great recipe. I've seen other recipes for cheesecake with pumpkin added, but this seems much easier. Thanks.
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Old 12-13-2010, 12:21 PM   #315
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Tuscany.....How strange! Does the extended family know that you are on a low carb diet and that the dessert would be sugar free?
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Old 12-13-2010, 04:09 PM   #316
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Tuscany.....How strange! Does the extended family know that you are on a low carb diet and that the dessert would be sugar free?
If you are referring to the fact that the diabetics didn't eat her pumpkin bake rather than the high carb/sugared desserts, it isn't surprising to me. I've been to too many pot lucks etc where there were diabetics who chose the sugar laden desserts over SF/low carb ones. And yes they knew which was which. (I don't know about at Tuscany's "parties". SAD!
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Old 01-28-2011, 07:57 AM   #317
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I finally have this in the oven right now! Followed the recipe on the first post. I am sooooooooo excited!
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Old 01-29-2011, 06:40 PM   #318
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dollkey...you'll it!!!
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Old 01-29-2011, 08:26 PM   #319
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I do love it! It's halfway gone LOL But I am eating it in lieu of meals.
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Old 05-23-2011, 01:50 PM   #320
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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!
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Old 05-23-2011, 02:17 PM   #321
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This is our go to Holiday recipe for Thanksgiving and Christmas. We love it because it taste so light. I usually make a fairly rich and sweet cheesecake so this is the perfect second dessert for us. I don't make it during the year because I want it to taste special when we have it. I top it with nutmeg flavored whipped cream and a sprinkling of pecans on top.
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Old 05-23-2011, 04:33 PM   #322
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Try adding chocolate chips and caramel davincis. It is also fun to make them in the mini muffin pan.

This is perfect for breakfast! Easy and yummy.

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Attached Images
File Type: jpg Chocolate chip pumpkin bake.jpg (57.6 KB, 28 views)
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Old 05-25-2011, 11:50 AM   #323
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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 mean splenda
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Old 06-08-2011, 11:53 AM   #324
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Old 06-28-2011, 06:55 PM   #325
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Its delicious. I make it once a week.
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Old 06-28-2011, 06:59 PM   #326
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I finally have this in the oven right now! Followed the recipe on the first post. I am sooooooooo excited!
You will love it Dolkey. I have some in the oven right now too but I make it once a week. Satisfies my cravings for something sweet and I eat it for breakfast sometimes If I get tired of eggs.
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Old 07-25-2011, 12:27 PM   #327
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It was eggy to me, I made it in an 8x8 glass pan and it was a bit dry after cooking it as suggested, til knife comes out clean.

I will try it with one less egg.
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Old 07-26-2011, 01:30 PM   #328
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It was eggy to me, I made it in an 8x8 glass pan and it was a bit dry after cooking it as suggested, til knife comes out clean.

I will try it with one less egg.
That's very surprising because I've never had this come out even remotely dry. I've had heavy, dense, almost dry cheesecakes and this was nothing like those. Mine was more pudding-like if anything. I'm also not a fan of really eggy desserts and this didn't taste eggy to me at all. I enjoyed it even though I've never been a big fan of regular pumpkin pie.
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Old 08-30-2011, 02:13 PM   #329
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I made this today almost per the original recipe. For the sweetener I used 1/2 cup worth of sweetz-free, 1 T Truvia and 2T Walden Farms SF Caramel Syrup. This is the best pumpkin pie ever!!! I don't need a crust. Plus in an 8 by 8 pan with 8 servings cut it is 3 carbs per serving... if you only eat one!

I was worried it would taste too much like cheesecake. I love cheesecake, and pumpkin cheesecake, but just wanted plain pumpkin pie! I was absolutely divine.

Thanks so much for this recipe, have tried others without the cream cheese and mine end up watery, this did not! VERY CREAMY!!!

Last edited by Truffles; 08-30-2011 at 02:15 PM..
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Old 08-31-2011, 08:47 AM   #330
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I make this recipe every couple weeks or so. It's the only pumpkin pie like recipe I've ever much cared for beyond the pumpkin pie filling I've made for years. Basic difference between the bake recipe and mine is the bake dish is denser (probably due to the cream cheese). My recipe beats the egg whites stiff and they are folded into the pumpkin/egg yolk mixture, keeping the final product a bit fluffier and lighter. For holidays with a crust, I tend to do my pie filling. For the rest of the year, crustless, I tend to do Jody's because it's so easy.

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