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  #16   ^
Old Fri, Jan-16-04, 08:24
Houdini68 Houdini68 is offline
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Posts: 38
 
Plan: No particular plan
Stats: 160/155/140 Female 69
BF:
Progress:
Location: New York
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This sounds like a delicious recipe, whether you're low-carbing or not! I will be trying it soon. Thanks for posting this!
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  #17   ^
Old Mon, Jan-19-04, 13:48
Tracey71 Tracey71 is offline
Senior Member
Posts: 338
 
Plan: Atkins
Stats: 210/204/140 Female 67 inches
BF:
Progress: 9%
Location: Canada
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Has anyone tried freezing the leftovers? I like the idea of making it in muffin size portions.
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  #18   ^
Old Mon, Jan-19-04, 22:47
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catinhat catinhat is offline
Senior Member
Posts: 1,739
 
Plan: THM
Stats: 272/216/137 Female 63"
BF:
Progress: 41%
Location: Colorado, USA
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I doubt it would freeze really well - I'd suggest you try it with just one, and see. It has a slightly looser texture than pumpkin pie filling, and I suspect that freezing might cause some separation. Let us know!

-Laura
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  #19   ^
Old Tue, Jan-20-04, 08:26
Tracey71 Tracey71 is offline
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Posts: 338
 
Plan: Atkins
Stats: 210/204/140 Female 67 inches
BF:
Progress: 9%
Location: Canada
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Thanks, I'll try it and let you know what happens.
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  #20   ^
Old Tue, Jan-20-04, 17:35
Michele-67's Avatar
Michele-67 Michele-67 is offline
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Posts: 83
 
Plan: Atkins
Stats: 301/230/160 Female 5'4"
BF:
Progress: 50%
Location: Thornhill, Ontario
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This sounds awesome! I'm always looking for new breakfast ideas. Thanks...

Michele
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  #21   ^
Old Wed, Jan-21-04, 19:22
bzeus bzeus is offline
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Posts: 69
 
Plan: Atkins - Induction!
Stats: 170/157/125 Female 5'4"
BF:
Progress: 29%
Location: Ontario, Canada
Smile Yummy!

I made this for dinner tonight at 1/2 the recipe and it was wonderful! I'm going to try the leftovers tomorrow for breakfast and see how it goes. I think it would be yummy cold.

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  #22   ^
Old Tue, Jan-27-04, 09:17
Tracey71 Tracey71 is offline
Senior Member
Posts: 338
 
Plan: Atkins
Stats: 210/204/140 Female 67 inches
BF:
Progress: 9%
Location: Canada
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I have been eating this for breakfast cold, topping it with a splash of lc maple syrop and some cream. It's amazing. What a great break from eggs.
I also modified the recipe a little, adding the full big can of pumpkin and using half the splenda. I get about 12 servings out of it.
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  #23   ^
Old Fri, Mar-05-04, 22:13
Paris Paris is offline
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Posts: 2,816
 
Plan: IF & Paleo
Stats: 270/254/150 Female 68 inches
BF:--- too much!
Progress: 13%
Location: Oregon
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I ran this through my new Fitday PC program's custom food builder and ended up with 6.333 carbs for a 6-serving casserole with 16 teaspoons (8 packets) Spenda instead of 1/2 cup.

I cannot wait to try this! Yummy...
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  #24   ^
Old Mon, Apr-05-04, 07:26
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MyJourney MyJourney is offline
Butter Tastes Better
Posts: 5,201
 
Plan: Atkins OWL / IF-23/1 /BFL
Stats: 100/100/100 Female 5'6"
BF:
Progress: 34%
Location: SF Bay Area
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This is in the oven now.

I HATE pumpkin, I mean I think its just nasty and I refuse to touch pumpkin pie, pumpkin bread pumpkin anything. I also hate sweet potatoes and carrots. I just dont do orange veggies well. So I decided I need to stop being childish and get used to the flavor.

I used a full can of pumpkin and used a combination of mascarpone and cream cheese and added some vanilla, egg and since I didnt have pumpkin pie spice, I used cinnamon, nutmeg, cloves, orange peel and ginger.

I tasted the batter and it wasnt horrible. I think it might actually be good. Mine is probably more desert-like than it should be. I used liquid splenda, so not sure how sweet its supposed to be, I just kinda did it to taste. I hope its good, since I would really like to add some pumpkin to my diet.

I will let you know how it goes.
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  #25   ^
Old Mon, Apr-05-04, 08:52
MyJourney's Avatar
MyJourney MyJourney is offline
Butter Tastes Better
Posts: 5,201
 
Plan: Atkins OWL / IF-23/1 /BFL
Stats: 100/100/100 Female 5'6"
BF:
Progress: 34%
Location: SF Bay Area
Default

I tried it and it was pretty good.

I still tasted a lot of pumpkin but I think I can get used to it.

I managed to make 15 smallish pieces out of it. It had a bit of a cheesecake feel. Everyone else who tasted it thought it was amazing and kept picking at it.

This is a definite keeper recipe.
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  #26   ^
Old Mon, Aug-09-04, 08:26
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Kristine Kristine is offline
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Posts: 20,680
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
Default

Outstanding.

The first time I made it, it seemed a tad too cream-cheesey, so this time, I used a large can of pumpkin (not sure how that measures) and 5 large eggs. I also used triple the pumpkin pie spice. I like spicy pumpkin pie. It was perfect!
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  #27   ^
Old Fri, Aug-27-04, 10:12
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BabyPhat BabyPhat is offline
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Posts: 1,052
 
Plan: Whatever Works :-)
Stats: 242/234/175 Female 5'7
BF:
Progress: 12%
Location: Texas
Default died and gone to heaven!

I found this thread reading itsthewooo's journal... and the recipe, I just had to try it.... made it last night for dessert.... me and my husband fell in love with it. I added just a dap of vanilla flavoring and a bit more spice and cinnamon that recommended, I also added about 1/2 cup of oat bran flour so that it would not be so gummy. It tastes like a cross between sweet potatoe pie and pumpkin pie... it is so good.. I had some for breakfast this morning with turkey bacon...


great
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  #28   ^
Old Mon, Aug-30-04, 19:43
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LadyBelle LadyBelle is offline
Resident Loud Mouth
Posts: 8,495
 
Plan: Retrying
Stats: 239.2/150.6/120 Female 5'2"
BF:
Progress: 74%
Location: Wyoming
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I love this recipe Of course I am usually to tired and lazy to cook, so I make an unbaked type without the eggs and just pumpkin, cream cheese and spices. I think tonight I may try pumpkin and marscapone unbaked.
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  #29   ^
Old Wed, Mar-05-08, 16:04
EMKAY 53's Avatar
EMKAY 53 EMKAY 53 is offline
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Posts: 755
 
Plan: ATKINS
Stats: 192/138/125 Female 5 FEET 3 INCHES
BF:I/Don't/Know
Progress: 81%
Location: Calgary, Alberta
Default

I just made this again. It is soooo good and a nice change as a breakfast idea. I used davinci dulse de leche syrup (0 carbs). I added 2 more eggs and 2 more oz. of cream cheese and 3/4 cup more pumpkin. It makes a 9 X 13 glass dish. If the dish is divided into 6 portions, it works out to 6 net carbs per serving, and 8 portions it works out to 4 net carbs. It also makes my kitchen smell amazing.
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  #30   ^
Old Mon, Mar-24-08, 13:20
letsgo1 letsgo1 is offline
Registered Member
Posts: 54
 
Plan: atkins
Stats: 194/180.5/145 Female 63 inches
BF:
Progress: 28%
Default Fabulous

I just made this this past weekend. I added 2 scoops of Designer Whey Vanilla mix. I felt like this added a nice consistency. I also added a little of the Benefiber.

Next time, I will put it into a different container to bake. I used a 9x13 pirex. I think smaller or trying the muffin pans as stated earlier.

Lisa
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