Pumpkin Pie Bake (low carb) 123 calories

lasmit4477 · October 2012

Bump!

Allison714 · October 2012

bump

I

pumpkin!

lizzyholiman · October 2012

bump. looks amazing

brianburkett · October 2012

wow sounds good

jpfrimmer · October 2012

bump!

Nanadena · October 2012

Oh yummy!

Wrreck · October 2012

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lpatriquin · October 2012

Bump!!

cindyhoney2 · October 2012

bump

mamalopez12 · October 2012

omgahhhh. eats my screen,,,,,,,,,

fitsin10 · October 2012

I like that it's low carb, I will have to try this one....thanks for shaing

muma2threenow · November 2012

bump!

mistacious · November 2012

sounds amazing!! may need to try! I've been thinking about trying something pumpkinish!!

JayElleOh · November 2012

bump

Kyfrog · November 2012

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MelisMusing · November 2012

bump!

mcpherson4 · November 2012

love pumpkin!

lesita75 · November 2012

Bump

tiffanylacourse · November 2012

BUMP - This looks delicious!

littlelaura · November 2012

this looks great, wondering if I can sub in stevia for splenda? Also does it have to be done in a bread pan or can it be made in a round pie dish? does it come out like cheesecake consistancy?

yecatsml · November 2012

Going to try subbing greek yogurt for the cream cheese - yum!

rhondadwyer69 · November 2012

bump

kureiko · November 2012

Mmmm, bump!

dls06 · November 2012

Do you think this would work with pureed zucchini or another type of squash? Not a big fan of pumpkin...

I think you would have to puree it and let it drain over night to get all the water out. Pumpkin in the can is pretty thick. As long s you could get the consistency the same it should work.

kmayne · November 2012

i'm not a fan of fat-free cream cheese, but i'm going to try this with pureed cottage cheese. might have to strain it w/ a cheese cloth, though. thanks for sharing!

crystelnicole · November 2012

Yum! Thanks

Xanne · November 2012

I make this in a deep-dish pie/souffle dish sprayed with Pam), and call it Pumpkin Souffle. (I beat the eggs together first, then add Splenda & spices, so it puffs up like a souffle). Then I make a topping of nonfat Greek yogurt with Splenda and cinnamon. Yum! Good for breakfast as well as dessert!