Good Morning. Pumpkins
So, canned pumpkin is one of the best foods for beta carotene content. Would you guys please list your favorite pumpkin recipes and if you can adjust them for WLS that would be great. 
I want to try a low carb pumpkin cheese cake if I can find a good recipe. I'd also be interested in a real low carb, SF pumpkin latte recipe if anyone has one. I might experiment with this one...canned pumpkin, Splenda and 1/2 & 1/2 (breve), vanilla-cinnamon protein powder slurry and coffee...Will that work? Maybe some pumpkin pie spice or nutmeg.
It's going to be a beautiful Fall day here. 74 degrees and the leaves have started to turn. Y'all have an awesome Monday.
--gina
I want to try a low carb pumpkin cheese cake if I can find a good recipe. I'd also be interested in a real low carb, SF pumpkin latte recipe if anyone has one. I might experiment with this one...canned pumpkin, Splenda and 1/2 & 1/2 (breve), vanilla-cinnamon protein powder slurry and coffee...Will that work? Maybe some pumpkin pie spice or nutmeg.
It's going to be a beautiful Fall day here. 74 degrees and the leaves have started to turn. Y'all have an awesome Monday.
--gina
5'1" -- HW 195/SW 187/GW 115 July 08/CW 121 Dec 2012
******GOAL*******
Starting BMI between 35 and 40ish?
Join us on the Lightweights Board!
DS on Aug 9, 2007 with Dr. Hazem Elariny
I made a SF pumpkin cheesecake from a recipes here I think last year that was a hit. Maybe in the low carb site, they have lots of good recipes. I'll look this evening if I'm not brain dead. I can't imagine putting real pumpkin in a drink but maybe??? I think just vanilla protein and pumpkin pie spice.
I've been working at my friends farm for the last few days, volunteering at her horse trial then getting ready for a driving event today and I am worn out. Today is the event so I will be done. Haven't been able to do anything with my own horse and will leave Wed to go on the cruise so she will still have time off. October has been way too busy.
I've been working at my friends farm for the last few days, volunteering at her horse trial then getting ready for a driving event today and I am worn out. Today is the event so I will be done. Haven't been able to do anything with my own horse and will leave Wed to go on the cruise so she will still have time off. October has been way too busy.
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
Low Carb (Diabetic friendly) Pumpkin recipes:
PUMPKIN MARBLE CHEESECAKE
Crust:
2 cups finely chopped pecans
1/3 cup butter, melted
Combine pecans and butter; press onto bottom and 1-1/2 inches up
sides of 9-inch springform pan and bake for 10 minutes at 350 degrees.
Filling:
2 8 oz. pkgs. Philadelphia brand cream cheese, softened
Sugar substitute to equal 3/4 cups sugar
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
Combine cream cheese, 2/3 of total sugar substitute and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each one is added. Reserve 1 cup of batter. Add remaining sugar substitute, pumpkin and spices to
remaining batter; mix well. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with kinfe several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill and serve.
You can also make no carb whipped cream topping by mixing whipping cream and sugar substitute with electric mixer until thick and creamy. It's just too good to be low carb!!!!!!!)
PUMPKIN CHEESECAKE
6-8 oz Pecans
2 TB Splenda
5TB Butter- melted
4- 8oz package Philly Cream Cheese - room temp
3/4-1 cup Splenda
ˆ tsp. Cinnamon
‰ tsp. Ground Ginger
1-15oz can Solid Pumpkin
3 Eggs
1Tb Vanilla
Preheat oven to 350. Crush nuts & Splenda in FP until finely chopped.
Add melted butter & process until moist.
Press nut mixture onto bottom & 1 inch up the sides of a springform pan. Bake 10 minutes or until golden. Cool. Wrap bottom & a little up the side in double thickness tin foil.
Beat cream cheese, Splenda, cinnamon & ginger until smooth. Add pumpkin, beat until well blended. Add eggs & vanilla, beat until smooth. Pour into crust. Set springform pan into a roasting pan, fill it with ho****er about an inch high. Bake 1 hour & 45 minutes or until top starts set & turns golden. It's a lot of work but oh how delicious.
NO-BAKE PUMPKIN PIE
For crust:
1 cup sliced almonds
1 tsp. cinnamon
1 packet Splenda
2 tablespoons butter.
Melt butter in pie plate. Mix the almonds, cinnamon and sweetener together with the melted butter. Press to cover pie plate.
Filling:
1 15oz can pumpkin
1 cup heavy whipping cream
1 box SF butterscotch Jello
2 T pumpkin pie spices or 1 tsp. each of nutmeg, cinnamon, allspice
Mix whipping cream and SF butterscotch Jello together. Mix pumpkin spice with canned pumpkin in another bowl. Fold the whipping cream mixture into the pumpkin mixture. pour the whole mixture into the pie plate. Chill for about 1 hr. Garnish with whip cream.
RICOTTA PUMPKIN PIE
1 cup canned pumpkin (about 3/4 of a 15 oz can)
2 eggs
1 cup ricotta cheese
1/3 cup Splenda
2 tsp. Pumpkin Pie Spice
OR:
1 tsp. cinnamon
1/2 tsp ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
Mix together all ingredients in order given above. Pour into pie plate and bake for 30-40 minutes. At 350. Chill. Cut into 8 slices.
I hope y'all enjoy these....
Liz
PUMPKIN MARBLE CHEESECAKE
Crust:
2 cups finely chopped pecans
1/3 cup butter, melted
Combine pecans and butter; press onto bottom and 1-1/2 inches up
sides of 9-inch springform pan and bake for 10 minutes at 350 degrees.
Filling:
2 8 oz. pkgs. Philadelphia brand cream cheese, softened
Sugar substitute to equal 3/4 cups sugar
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
Combine cream cheese, 2/3 of total sugar substitute and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each one is added. Reserve 1 cup of batter. Add remaining sugar substitute, pumpkin and spices to
remaining batter; mix well. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with kinfe several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill and serve.
You can also make no carb whipped cream topping by mixing whipping cream and sugar substitute with electric mixer until thick and creamy. It's just too good to be low carb!!!!!!!)
PUMPKIN CHEESECAKE
6-8 oz Pecans
2 TB Splenda
5TB Butter- melted
4- 8oz package Philly Cream Cheese - room temp
3/4-1 cup Splenda
ˆ tsp. Cinnamon
‰ tsp. Ground Ginger
1-15oz can Solid Pumpkin
3 Eggs
1Tb Vanilla
Preheat oven to 350. Crush nuts & Splenda in FP until finely chopped.
Add melted butter & process until moist.
Press nut mixture onto bottom & 1 inch up the sides of a springform pan. Bake 10 minutes or until golden. Cool. Wrap bottom & a little up the side in double thickness tin foil.
Beat cream cheese, Splenda, cinnamon & ginger until smooth. Add pumpkin, beat until well blended. Add eggs & vanilla, beat until smooth. Pour into crust. Set springform pan into a roasting pan, fill it with ho****er about an inch high. Bake 1 hour & 45 minutes or until top starts set & turns golden. It's a lot of work but oh how delicious.
NO-BAKE PUMPKIN PIE
For crust:
1 cup sliced almonds
1 tsp. cinnamon
1 packet Splenda
2 tablespoons butter.
Melt butter in pie plate. Mix the almonds, cinnamon and sweetener together with the melted butter. Press to cover pie plate.
Filling:
1 15oz can pumpkin
1 cup heavy whipping cream
1 box SF butterscotch Jello
2 T pumpkin pie spices or 1 tsp. each of nutmeg, cinnamon, allspice
Mix whipping cream and SF butterscotch Jello together. Mix pumpkin spice with canned pumpkin in another bowl. Fold the whipping cream mixture into the pumpkin mixture. pour the whole mixture into the pie plate. Chill for about 1 hr. Garnish with whip cream.
RICOTTA PUMPKIN PIE
1 cup canned pumpkin (about 3/4 of a 15 oz can)
2 eggs
1 cup ricotta cheese
1/3 cup Splenda
2 tsp. Pumpkin Pie Spice
OR:
1 tsp. cinnamon
1/2 tsp ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
Mix together all ingredients in order given above. Pour into pie plate and bake for 30-40 minutes. At 350. Chill. Cut into 8 slices.
I hope y'all enjoy these....
Liz
Duodenal Switch (Lap) 01-24-11 | Surgeon: Stephen Boyce | High weight: 250 in 2002 | Surgery weight: 203 | Lowest weight: 121 | Current weight: 135 | Goal weight: 135
Elizabeth...I haven't made them in years...these were collected about 10 years ago off a diabetic list that advocates low carbing (Bernstein style). If I remember, the one liked the best was the Pumpkin Marble Cheesecake but then again, anything cheesecake is a hit in my household. :)
Liz
Liz
Duodenal Switch (Lap) 01-24-11 | Surgeon: Stephen Boyce | High weight: 250 in 2002 | Surgery weight: 203 | Lowest weight: 121 | Current weight: 135 | Goal weight: 135
This is a recipe I used when I was doing Atkins. The creator is named Baylor. She had a lot of good lo carb ideas.
Pumpkin cheesecake
Preheat oven to 400.
16 oz cream cheese at room temperature
29 oz of pumpkin
1/2 cup of heavy cream
3 large eggs
2 t cinnamon
1 tsp allspice
1 tsp nutmeg
1 cup splenda
Beat cream cheese and cream together. Add pumpkin, spices then the splenda. Add eggs one at a time until well blended. Pour into springform pan or into 2 pie dishes. Bake at 400 for about 40 minutes until set. Needs to be firm in the middle. Can bake in cupcake tins bake for about 25 to 30 minutes.
Pumpkin cheesecake
Preheat oven to 400.
16 oz cream cheese at room temperature
29 oz of pumpkin
1/2 cup of heavy cream
3 large eggs
2 t cinnamon
1 tsp allspice
1 tsp nutmeg
1 cup splenda
Beat cream cheese and cream together. Add pumpkin, spices then the splenda. Add eggs one at a time until well blended. Pour into springform pan or into 2 pie dishes. Bake at 400 for about 40 minutes until set. Needs to be firm in the middle. Can bake in cupcake tins bake for about 25 to 30 minutes.
~Maria
SW 230 Preop 205 GW 130 LW 131 CW 135 Ht 5'1"
Beachgirls's Pumpkin Cheesecake
24 oz cream cheese (3 8 oz packages)
1 T pumpkin pie spice
4 eggs plus 1 egg yolk
1 can of pumpkin
1 cup Splenda
1 tsp vailla
3 T sour cream
Have all cold ingredients at room temp. Combine cream cheese and Splenda with mixer. Add other ingredients except eggs and pumpkin. When completely mixed, add one egg at a time beating slowly. Fold in pumpkin until well blended. Do not over mix.
Preheat oven to 300. Grease or spray springform pan and fill with batter. Wrap pan tightly with foil and place in water bath. (I put my foil sealed pan in a large foil roasting pan.)
Bake for 1 hour then reduce heat to 200 and bake for another hour. Turn oven off and leave cheesecake inside until the oven is cool then refrigerate.
Garnish as desired with whipped cream.
24 oz cream cheese (3 8 oz packages)
1 T pumpkin pie spice
4 eggs plus 1 egg yolk
1 can of pumpkin
1 cup Splenda
1 tsp vailla
3 T sour cream
Have all cold ingredients at room temp. Combine cream cheese and Splenda with mixer. Add other ingredients except eggs and pumpkin. When completely mixed, add one egg at a time beating slowly. Fold in pumpkin until well blended. Do not over mix.
Preheat oven to 300. Grease or spray springform pan and fill with batter. Wrap pan tightly with foil and place in water bath. (I put my foil sealed pan in a large foil roasting pan.)
Bake for 1 hour then reduce heat to 200 and bake for another hour. Turn oven off and leave cheesecake inside until the oven is cool then refrigerate.
Garnish as desired with whipped cream.
-Gail-SW 257 CW 169 GW 165
I substitute pumpkin for the oil in recipes all the time.
HW - 225 SW - 191 GW - 132 CW - 122
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