Pumpkin Pie Bake (low carb) 123 calories

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Replies

  • dixiecup19
    dixiecup19 Posts: 49 Member
    bump
  • Eeyore255
    Eeyore255 Posts: 107 Member
    Bump for later! Looks delish!
  • leecee18
    leecee18 Posts: 20 Member
    making this
  • BaDaSsBrUnEtTe
    BaDaSsBrUnEtTe Posts: 518 Member
    yum! i love pumpkin :)
  • TrueBlueBruin78
    TrueBlueBruin78 Posts: 311 Member
    Bump. Looks good
  • vicmonster
    vicmonster Posts: 297 Member
    bump
  • chasingpavements24
    chasingpavements24 Posts: 107 Member
    save. this looks AMAZING.
  • Katemorling
    Katemorling Posts: 25 Member
    BUMP
  • craig1970
    craig1970 Posts: 139 Member
    Bumpity Pumpkiny Pie :D
  • KylieBarstow
    KylieBarstow Posts: 51 Member
    bump
  • _Kitten_Kate
    _Kitten_Kate Posts: 520 Member
    20qmjcx.jpg

    Large Egg, 5 egg
    Libby's - 100% Pure Pumpkin (15 oz Can), 1 container (1 4/5 cup (122g) ea.)
    Mccormick - Pumpkin Pie Spice, 1.5 tsp
    Vanilla extract - Imitation, no alcohol, 1 tsp
    Spices - Cinnamon, ground, 1 tsp
    Splenda Granulated for Baking - Sugar Substitute, 1/2 cup
    Kraft-Philadelphia - Fat Free Cream Cheese 8oz, 1 container (8 oz ea.)

    Bake at 350 degrees for 40 minutes or until the inside is set. You can test it with a toothpick.

    Serves 6 large pieces: 123 calories/ 9 carbs/ 5 fat/ 12 protein/ 315 sodium

    Please share this with the photo on The COOK group!?!?!?

    http://www.myfitnesspal.com/forums/show/3717-the-cook
  • Nanadena
    Nanadena Posts: 739 Member
    sounds great but no flour?

    My question also. Have had it in the oven and it is still not setting up?
  • CMmrsfloyd
    CMmrsfloyd Posts: 2,371 Member
    sounds great but no flour?

    My question also. Have had it in the oven and it is still not setting up?

    It's more like a pumpkin pie consistency, not like bread. What size pan are you using? I baked mine in a 8x8 glass dish and I had to bake it about 15 minutes longer than OP recommended (55 minutes total for me and my pan). Once I could take it out, stick a knife in it, and have the knife come back out w/o wet batter on it, it was done. And tasty. :-)
  • mscags1
    mscags1 Posts: 18 Member
    bump,,, need to try this for breakfast
  • Elizabeth_M
    Elizabeth_M Posts: 562 Member
    bump - just bought some pumpkin!
  • suzgyo
    suzgyo Posts: 29 Member
    bump!
  • Iamkim73
    Iamkim73 Posts: 924 Member
    I want some....
  • jazzybean1
    jazzybean1 Posts: 113 Member
    bump:)
  • monicamk1975
    monicamk1975 Posts: 297 Member
    this looks so tasty!
  • ford8709
    ford8709 Posts: 140 Member
    Bump
  • loulouBean
    loulouBean Posts: 47 Member
    Bump!!
  • Duckz1
    Duckz1 Posts: 145 Member
    bump
  • tinkermommc
    tinkermommc Posts: 558 Member
    bump
  • Molissa08
    Molissa08 Posts: 112 Member
    Bump
  • fitnessyeoja
    fitnessyeoja Posts: 313 Member
    bump
  • aelarek
    aelarek Posts: 83 Member
    Bump
  • DaChozn
    DaChozn Posts: 111 Member
    Having this for dessert all week. I baked it in a loaf pan and had to bake it for a heck of a lot longer than stated, but I suspect it's because I added pecan pieces. I also upped the sugar to 1 cup from the half a cup stated. It took some willpower to not eat a second piece though lol. The texture is more of a pudding instead of cake but very "pumkiny" which is good b/c I was wary it would taste too "eggy." Thanks for the recipe post OP.
  • EmmyLou1253
    EmmyLou1253 Posts: 17 Member
    Oh how I love pumpkin! I don't use splenda. Any suggestions out there on other alternatives?
  • GenFo
    GenFo Posts: 124 Member
    Looks good. Thank you!
  • purplerain011
    purplerain011 Posts: 52 Member
    bump!
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