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  #31   ^
Old Tue, Apr-01-08, 06:32
Clevergirl's Avatar
Clevergirl Clevergirl is offline
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Posts: 11
 
Plan: General Low Carb
Stats: 199/190/155 Female 5'10"
BF:
Progress: 20%
Location: Halifax, Nova Scotia
Default Hmmm...mixed results

I tried this last night and had really high expectations, but my results were sort of so-so. It was quite cream-cheesy and eggy. However, I LOVE pumpkin pie - - so I won't give up that easily. I think next time I may just skip the cream cheese and see how it turns out.
Anyone tried it that way?
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  #32   ^
Old Tue, Apr-01-08, 08:27
bike2work bike2work is offline
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Posts: 4,536
 
Plan: Fung-inspired fasting
Stats: 336/000/160 Female 5' 9"
BF:
Progress: 191%
Location: Seattle metro area
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  #33   ^
Old Sun, Apr-20-08, 12:00
livesimply livesimply is offline
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Posts: 4,401
 
Plan: Intuitive + some Ray Peat
Stats: 185/167.5/150 Female 5' 1/2"
BF:
Progress: 50%
Location: Delaware
Default

I made this using the suggestion from EMKAY 53, but added 1/4 flaxseed meal for a little body (added 1 more NC). Turned out pretty tasty, I'll make this again!

Last edited by livesimply : Sun, Apr-20-08 at 13:01.
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  #34   ^
Old Sun, Apr-20-08, 12:59
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Luzyanna Luzyanna is offline
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Plan: Atkins
Stats: 162/137/135 Female 5'4
BF:
Progress: 93%
Location: Louisiana
Default

Try cutting out one of the eggs or adding more pumpkin. I've always had good results with my pumpkin bake. There's a recipe somewhere for maple walnut pumpkin bars - those are really good. (In the Sweet Treats forum)

Last edited by Luzyanna : Mon, Apr-21-08 at 08:06.
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  #35   ^
Old Sun, Apr-20-08, 21:21
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Iowagirl Iowagirl is offline
empress of fashion
Posts: 16,339
 
Plan: Atkins
Stats: 178/161.5/145 Female 5'3"
BF:
Progress: 50%
Location: Iowa
Default

I can't find pumpkin this time of year!
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  #36   ^
Old Sun, Apr-20-08, 21:23
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CarolynC CarolynC is offline
Getting Healthy!
Posts: 1,749
 
Plan: General LC
Stats: 213/165/166 Female 5' 8.5"
BF:
Progress: 102%
Location: Tuscaloosa, AL, USA
Default

This is one of my favorite recipes. I make it about once a month.
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  #37   ^
Old Mon, Apr-21-08, 02:58
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mel4576 mel4576 is offline
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Plan: Somersize
Stats: 280/225/200 Female 5'9"
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Progress: 69%
Location: South Florida
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Mmmmm .... sounds yummy might have to try that!
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  #38   ^
Old Tue, Oct-14-08, 04:32
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Ptrcmcc6 Ptrcmcc6 is offline
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Plan: Eating healthier
Stats: 185/178/150 Female 5 feet 3 inches
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Location: Jersey Shore
Default

I made it tonight and couldn't wait to taste it. It is delicious!! I added a little more pumpkin and a dash of vanilla to it and used the recommended 4 large eggs and a little less then 1/2 cup of splenda. I also sprinkled cinnamon on top before baking just because I love the taste of cinnamon..... . I baked it in a 8" x 8 1/2" casserole dish for about 30 minutes. Thirty minutes might be a little too long though because the top cracked on me. Maybe next time I'll use a water bath and cook it a little less time because I'm sure it will gel up a bit once it's chilled. I'm also thinking about making a pecan crust for it next time also because there definitely will be a next time..... .
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  #39   ^
Old Mon, Jun-29-09, 09:27
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Clownfish Clownfish is offline
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Posts: 61
 
Plan: South Beach Diet
Stats: 145/140/135 Female 5'7"
BF:
Progress: 50%
Default

This was delicious. I made it with a big can of pumpkin and 5 eggs. I hope it's induction friendly, because I'll have leftovers for a long time.
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  #40   ^
Old Tue, Feb-02-10, 13:05
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Iowagirl Iowagirl is offline
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Posts: 16,339
 
Plan: Atkins
Stats: 178/161.5/145 Female 5'3"
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Location: Iowa
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Yum! Had to make this again. Didn't have pumpkin pie spice so I used apple pie spice. Not sure there is a difference. I will definately have to get some pecans - good idea Ptrcmcc!
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  #41   ^
Old Sat, Mar-27-10, 13:07
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ImOnMyWay ImOnMyWay is offline
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Plan: OWL
Stats: 177/148.6/135 Female 5'2"
BF:50.5/39/25
Progress: 68%
Location: Oregon, Los Angeles
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Quote:
Originally Posted by catinhat
Pumpkin bake

8oz cream cheese, softened (Philly Light)
4 eggs
1/2 c. splenda
1 1/4 c. canned pumpkin
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. Note that I used 4 extremely large eggs - one of my hens lays elliptical tennis balls (practically), so if your eggs are small or medium, you could probably even use 5. This recipe only has about 13-14 g. protein per serving, so have it with a whey protein drink or some meat or something.

Catinhat


recipe modified as follows:

8oz regular cream cheese, softened
4 eggs
1/4 c. xylitol
6 pkts of "truvia" brand sweetener
A good splash of DaVinci Gingerbread SF syrup
One 15 oz. can pumpkin
1/2 Tb. cloves + 1/2 Tb allspice (ground in a mortar)
1 t. cinnamon

Blend well. Pour in a 8X8 pan greased with butter. Bake at 350F for 50 minutes.

Sweetener substitutions were made because I didn't have any Splenda.
Same with the spices, didn't have "pumpkin pie" spice.

This was DEE-LISH!! Oh oh oh, so glad I tried this recipe!

And I finally got a chance to use some of that Gingerbread syrup!
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  #42   ^
Old Mon, May-02-11, 02:22
pj100 pj100 is offline
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Plan: Ketoslim
Stats: 216/210/170 Female 5'6"
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This sounds exactly what I need. Love the variations from everyone.
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  #43   ^
Old Tue, May-03-11, 14:32
graciejean graciejean is offline
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Posts: 345
 
Plan: south beach
Stats: 168/168/125 Female 4'11
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Default

I got to make this,I just love pumpkin!
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  #44   ^
Old Sun, Dec-15-13, 07:01
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CarolynC CarolynC is offline
Getting Healthy!
Posts: 1,749
 
Plan: General LC
Stats: 213/165/166 Female 5' 8.5"
BF:
Progress: 102%
Location: Tuscaloosa, AL, USA
Default

I just made this recipe for the first time in a couple of years. It's as great as ever! I use it as both a dessert and a breakfast entree.

I used liquid splenda as the sweetener and considered it to make 6 servings. According to FitDay, each serving has 207 calories, 17 g fat, 8 g protein, 7 g total carbs, 2 g fiber, and 5 g net carbs.
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