WLS friendly PUMPKIN PIE?

AshleyInTexas
on 11/21/10 5:40 am - TX
Every Thanksgiving since my RNY I have avoided my all time favorite sweets! This year many family members are diabetic or post-op and pre-op so I wanted to be in charge of all the sweets this year.  That being said.....I'm making EVERYTHING WLS friendly and I hope they wont even noitice!

I've looked at several online here, there, everywhere, etc.  I want a recipe for pumpkin pie and peacan pie that are very similar tasting the real good ole' stuff!  Maybe recipes ya'll have made and ate and can vouch that they are good and not something we are all gonna spit out in our napkins! LOL

Any suggestions?

TIA my lovely LW's

Ash ;o) Happy Turkey Day's a comin' bwahahahah

RNY 8-6-2007 stats 5'3"  HW-240  SW-232  LW-127 GW-120  CW-135   
Plastics round #1 on 3-23-2011 BL/BA 575cc & 550cc Silicone under the muscle     
Married 9 yrs with 3 kids- Savannah 8, Skyler 2 & Bryder 1

LW-Apple-Gold-Small.jpg image by PlicketyCat

laura_vermont
on 11/21/10 7:03 am
I'm not much help... I haven't tried my wls friendly recipes yet.  I found them on allrecipes.com - which has recipe ratings and comments that are really helpful.

Happy Holidays,
Laura
High Weight 278; consult weight 234; Surgery Weight 219 Surgeon's Goal Weight 150 -10/27/10  -  Personal goal weight 140 - Achieved 12/11/10  
  
Price S.
on 11/21/10 7:15 am - Mills River, NC
Page 2 of the RNY board has SF pecan and pumpkin pies.  Look pretty good.

    LW-Apple-Gold-Small.jpg image by PlicketyCat  66 yrs young, 4'11"  hw  220, goal 120 met at 12 months, cw 129 learning Maintainance

Between 35-40 BMI? join us on the Lightweight board.  the Lightweight Board
      
 

(deactivated member)
on 11/21/10 7:31 pm

this is my pumpkin cheesecake low carb recipe, my kids love it.....

LOW CARB PUMPKING CHEESECAKE CRUST


3/4 cup pecans (finely chopped)
3/4 cup Almond Flour
2 Tablespoons butter (melted)


FILLING


16 ounces cream cheese -- softened
1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar.
15 ounces pumpkin (one can)
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature

CRUST


Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a springform pan. Set aside while you make the filling.


FILLING


Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.


Bake in a 300 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor.. Have a piece for breakfast, it is goooood!!! Tastes just like pumpkin pie... but only better!
I have a great low carb pumpkin cheesecake my kids love this stuff, I make them in cupcake tins and they are always eating this stuff......

 

Price S.
on 11/21/10 9:20 pm - Mills River, NC
Have you ever tried it with low fat creamcheese? low fat sour cream? It sounds really yummy.

    LW-Apple-Gold-Small.jpg image by PlicketyCat  66 yrs young, 4'11"  hw  220, goal 120 met at 12 months, cw 129 learning Maintainance

Between 35-40 BMI? join us on the Lightweight board.  the Lightweight Board
      
 

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