My "Baked Pumpkin"
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bumpyumbump0
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I must try this!!0
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I'm not much of a cook so do you know why the baking soda is needed? Just wondering if it is a deal breaker. Too much sodium in it for me so I don't want to try this and wreck it without it.
You could try beating the egg whites first to incorporate more air and leave the baking soda out all together.0 -
Thanks for sharing.0
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I'm not much of a cook so do you know why the baking soda is needed? Just wondering if it is a deal breaker. Too much sodium in it for me so I don't want to try this and wreck it without it.
You could try beating the egg whites first to incorporate more air and leave the baking soda out all together.
Yep.. it helps it rise. You don't NEED it.. but I love anyway to make my food look like even more food. haha0 -
bump0
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bump0
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I've experimented with something like this by using my grandmother's pumpkin pie recipe. I used 1% milk instead of whole and Splenda instead of sugar, but followed the rest of the recipe. I poured the mixture into glass custard cups and baked them in the regular oven. it tasted exactly like my grandmother's pie , minus the crust. I stored them in the refrigerator and ate one a day. I will try it again this week and enter it as a recipe to determine the nutrients. Pumpkin is a superfood. I try to eat as many of those as I can.0
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Bump
Thank you for posting this!0 -
Sounds awesome.................0
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I'm not much of a cook so do you know why the baking soda is needed? Just wondering if it is a deal breaker. Too much sodium in it for me so I don't want to try this and wreck it without it.
You could try beating the egg whites first to incorporate more air and leave the baking soda out all together.
Thanks I will give that a try.0 -
I'm pretty sure pumpkin is one of the basic food groups. Can't wait to try this. :bigsmile:0
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yum0
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YUM! bump0
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O.M.G.
THANK YOU!!0 -
BUMP!!!0
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Sorry to do this but......
BUMP!0 -
Sounds yummy!0
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bump---will have to try0
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Thanks!0
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