Pumpkin Pie Bake (low carb) 123 calories

mfoster1019 · March 2012

i made this over the weekend. based on the picture i was expecting more of a bread texture/taste. the flavor was awesome...just like pumpkin pie. but unfortunately, it was not like bread at all. it was just pumpkin pie in loaf form without a crust...which is not what i was going for/expecting.

mice152 · March 2012

I just made this. I used pureed dates instead of splenda and neufchatel cheese instead of the fat free cream cheese. Eh, it was okay. The texture is much more like pumpkin pie than bread. I couldn't taste the cream cheese either. I'll enjoy finishing the batch but won't make it again.

darrcn5 · March 2012

BUMP!

smlamb33 · March 2012

Bump

Jessicaruby · March 2012

bump

djkshdfd · March 2012

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frugalmomsrock · March 2012

Oh my goodness. I'm so making this. THANKS! I have 2 cases of pumpkin to play with.

pauljsolie · March 2012

pumpkinny bump, I'll try anything once!

AussieMisfit · March 2012

Yummo! Is tinned pumpkin just like a soggy mash or is it sweetened? I doubt I can get it here.

Narisong · March 2012

bump

Bexx435 · March 2012

Bump... Thanks!

jo2430 · March 2012

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kswift85 · March 2012

bump...i have some left over pumpkin i've been wanting to use up!

CanuckTracy · March 2012

bump....yum!

jerijett · May 2012

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fergie137 · May 2012

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akangas22 · May 2012

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CallMeCupcakeDammit · May 2012

I forgot to say I finally made this last weekend! I didn't have a large loaf pan, so I used 2 smaller ones. It tasted good, but I couldn't get it out of the pans without the bottoms sticking. I didn't substitute anything, but I wish my store had Philly fat free instead of just their brand.