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Old 10-03-2008, 12:09 PM   #1
CarolynF
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Pumpkin Torte

Crust:

3/4 cup almond flour
1/4 cup flaxseed meal (I use golden)
1/4 cup Splenda
1/2 tsp. cinnamon
3 Tbs. melted butter

Mix this in a bowl with a fork until it is well incorporated. Then pat into an 8 x 8 pan or 9 x 9 pan that has been Pammed.

Layer One:

8 ounces cream cheese, softened
2 eggs
3/4 cup Splenda

In a medium bowl, mix the above ingredients until smooth. Then pour on top of unbaked crust. Place in a 350 degree oven for 20 minutes. Let cool.

Layer Two:

15 ounces of pumpkin, canned
3 egg yolks
1/2 cup half/half or LC milk
1/2 cup Splenda
1/2 tsp. salt
2 tsp. cinnnamon
1 tsp. pumpkin pie spice

1 envelope plain gelatin
1/4 cup cold water

Place pumpkin in a medium sauce pan. Then mix yolks, cream or milk, Splenda, salt, and spices in a blender/Magic Bullet or a bowl and mix well.

Place the water in a small cup and sprinkle gelatin over it and mix well.

On medium heat pumpkin and the "blender" mixture until it is thickened, stirring constantly. This could take about 8 minutes. Then remove from stove and mix in dissolved gelatin. Let cool.

After the crust and pumpkin have cooled to room temperature, pour pumpkin mixture over crust and refrigerate several hours until firm. Serve with whipped cream.

For a 9 x 13 pan, I would double everything. Great for the fall holidays..
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Old 10-03-2008, 03:22 PM   #2
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This sounds so good, I will be making it this weekend. Thank you
I am already collecting recipes for the holidays.
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Old 10-05-2008, 12:12 PM   #3
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Carolyn: Thanks for reminding us about this great dessert! My whole family loved it and I'd forgotten about it. Geesh. DH never likes to say he really likes something because he says he'll never see it again Memory isn't what it used to be!!
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Old 10-05-2008, 02:46 PM   #4
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Those sound really good, Carolyn! Does it taste like a pumpkin cheesecake?
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Old 10-05-2008, 03:22 PM   #5
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Honestly, this dessert is absolutely fabulous!!! It cuts beautifully as the "gelatin" really
firms up the pumpkin without making it too gelatiny..

It is layered....crust, cheesecake layer, pumpkin layer..and whipped cream..
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Old 10-11-2008, 08:26 AM   #6
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I made this last night. I think I did something wrong. The pumpkin never firmed up and it was not sweet enough for me but I think it was because I used the gv brand splenda-Altern.?
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Old 10-11-2008, 10:34 AM   #7
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Golly, Sarah..I'm sorry that the pumpkin didn't firm up. This recipe is a little trickier than
Jody's Pumpkin Bake because of cooking the egg yolks and the gelatin part. Maybe you didn't cook the mixture long enough for the yolks to thicken or maybe the gelatin didn't
totally dissolve in the cold water. Sweetness is so individual, too. I always taste the recipes before I finish them because each recipe..I add enough Splenda for my taste..

I don't think it was the GV brand..do you?
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Old 10-11-2008, 10:59 AM   #8
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I think it was the great value brand. sometimes cheaper is not always better. plus i have never used the knox gelatin before so maybe i did some thing wrong there. i am going to make it again today with splenda and a friend that knows about using gelatin. usually i can make anything so i am sure it will be better this time. thanks for the recipe. i will let you know how it comes out!
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Old 10-11-2008, 11:06 AM   #9
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Thanks, Sarah. And, I'm glad you are trying it again. Another thing is if your pumpkin is too wet, you might want to drain it a bit. If you want to guarantee a firm pumpkin layer, then add 2 packages of the gelatin to the cold water. You have to let it sit for about 5 minutes or so..
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Old 10-12-2008, 02:46 PM   #10
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Ok my second attempt came out perfectly-used splenda and was sweet enough and let the gelatin develop and then mixed it in the pumpkin and then chilled for 24 hours and just ate a piece and it was terrfic! Thanks Carolyn!
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Old 10-13-2008, 08:12 AM   #11
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Quote:
Originally Posted by texasangel View Post
I think it was the great value brand. sometimes cheaper is not always better. plus i have never used the knox gelatin before so maybe i did some thing wrong there. i am going to make it again today with splenda and a friend that knows about using gelatin. usually i can make anything so i am sure it will be better this time. thanks for the recipe. i will let you know how it comes out!
I use Altern all the time and have never noticed any difference. Must be a YMMV kind of thing.
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Old 10-13-2008, 02:05 PM   #12
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Sarah...I'm so glad that it came out so well...
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Old 10-13-2008, 05:03 PM   #13
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Quote:
Originally Posted by CarolynF View Post
Honestly, this dessert is absolutely fabulous!!! It cuts beautifully as the "gelatin" really
firms up the pumpkin without making it too gelatiny..

It is layered....crust, cheesecake layer, pumpkin layer..and whipped cream..
and THAT my Dear..is where you sold me on the idea!

WOW! Someone make me some, please
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Old 10-13-2008, 07:29 PM   #14
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Snow: You can do it, my dear..
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Old 10-14-2008, 03:15 PM   #15
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I just might! I'll have some hungry football boys here after their Homecoming game on Friday
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Old 10-19-2008, 05:35 PM   #16
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I made this today to take to my in-laws. It is really really wonderful. FIL is diabetic, so it was perfect for all of us. I actuallly had to add a bit of milk to the pumpkin layer as I was cooking it...it started out very thick. It turned out perfectly, and the gelatin really did firm it up when chilled. MIL asked me to make it for Thanksgiving, so I think it's a winner. :-)
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Old 10-20-2008, 02:20 PM   #17
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Glad you liked it Annette. You know each can of pumpkin is different on the consistency, I think. I find that Best Choice is firmer than Libby's..
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Old 10-20-2008, 02:33 PM   #18
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I use the Aldi's brand almost exclusively...it's very delish, and only 79 cents a can this year (last year it was 69...I buy it by the case).
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Old 10-20-2008, 02:43 PM   #19
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Hey...I'm going by an Aldi's Wednesday night..Will pick up a bunch, thanks!!!!!!!!!!!
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Old 10-22-2008, 08:34 AM   #20
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Carb count on this ladies? I am making it today for DM.
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Old 10-25-2008, 11:17 AM   #21
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I don't know the precise carb count, but it's very low. Using a splenda quick-pack or stevia would lower it even more (I used a quick-pack).

I looked at the atkins website, and I think a serving would be induction-friendly...
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Old 10-25-2008, 02:48 PM   #22
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Does anyone know if this can be frozen? I have a big can of pumpkin I need to use up (I've been making Bobo's pumpkin shakes, YUM!) and this dessert looks fabulous. DH doesn't like pumpkin so I'd need to freeze most of it.
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Old 10-26-2008, 09:10 AM   #23
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Quote:
Originally Posted by CopperAnnette View Post
I don't know the precise carb count, but it's very low. Using a splenda quick-pack or stevia would lower it even more (I used a quick-pack).

I looked at the atkins website, and I think a serving would be induction-friendly...
Is the quick packs equal to a cup of sugar? I just bought these at Big Lots. How do you use when the amount is asking for something else (say 1/4/cup splenda)? I want to make this and am heading to the grocery store for almond flour now so I will check when I get back. Thanks.
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Old 10-26-2008, 10:33 AM   #24
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Thanks Bobo for the reply. I will have plenty of time for trial and error before turkey Day to operfect this. You are awesome!!!
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Old 10-26-2008, 11:19 AM   #25
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Quick pack is about a teaspoon of powder, so 1/4t is equal to 1/4c. That's what I did, and it worked very well.

I think Kevin empties all of his into a container and just measures it out as needed.
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Old 10-26-2008, 11:29 AM   #26
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After the herion wings get out of the oven I will let the oven air and make this. I am so excited!!! thanks copperannette for answering. I am new!
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Old 10-26-2008, 03:25 PM   #27
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carb count?
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Old 10-26-2008, 03:50 PM   #28
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Finished and in the fridge. I put mine in a cheese cake pan. I do not think we can wait until tomorrow to try it.
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Old 10-27-2008, 07:09 PM   #29
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So me and my DBF had this last night. I was not sure he would try or even like it but I told him I was experimenting before turkey day so I could perfect it. I did not tell him what was in it or that it was made with splenda. He is against "fake" sugar. I put whip cream on top. He thought it was amazing but hated the whip cream on top and scrapped it off. I told him what the crust was and that I used splenda. He said it was wonderful and my mom will enjoy it seeing how she is diabetic. What a hit. I want to make it a little thicker. I made it in a cheesecase pan. Seroiusly great recipe. Thanks.
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Old 10-28-2008, 02:29 PM   #30
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Good deal..Glad he liked it..Whipped cream is the bestest part though!!!!!!!
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