Pumpkin Bake - great for breakfast!!

[catinhat]

Pumpkin bake

8oz cream cheese, softened (Philly Light)
4 eggs
1/2 c. splenda
1 1/4 c. canned pumpkin
1/2 Tb. pumpkin pie spice
1 t. cinnamon

Combine all ingredients. Pour batter into a glass baking dish that has been sprayed with nonstick spray. Bake in a 350 oven until center is done - it will look 'puffed', but will shrink down as it cools. Makes 4 large servings w/ approx. 6 carbs per serving. Note that I used 4 extremely large eggs - one of my hens lays elliptical tennis balls (practically), so if your eggs are small or medium, you could probably even use 5. This recipe only has about 13-14 g. protein per serving, so have it with a whey protein drink or some meat or something.

:wave: Catinhat

[DonsAngel1]

Catinhat,

Sounds fabulous! I have been worried about the holidays coming up and what besides turkey I can eat. Thanks for the idea.
:thup: :thup:

[PineSlayer]

I ran the numbers for the ECC of the ingredients thru FitDay, and here's what I got.

Splenda 1/2 c 12 (not on FitDay, but has 24 ECC per cup)
Pumpkin, 1.25 cup 15.86
Cream Cheese, lowfat 16.8
eggs, 4 Large 2.44
Total ECC Carbs 47.1
Per serving for 4 servings 11.77

Did I misfigure something?

[catinhat]

I didn't run this through fitday. I used the nutrition info on the ingredients at hand. Philly light says it's 1 g/oz. The pumpkin I used was lower than the number fitday provided to you, etc. etc., so that's what's going on. I have always been told that there is no need to worry about the miniscule amt. in eggs or shellfish (according to PPLP), so I don't.

I have tested my blood levels after eating this with no problems. I don't know what to tell you - it has been a good breakfast food for me. It's not something I'd eat daily, so that might be why. . .

[BSunnyC]

Catinhat,

This receipe sounds wonderful, eggs without tasting them. However, I am not the best cook, could you give me an idea how long do you usually bake the "Pumkin Bake"?

Always,
BSunny :sunny:

[penelope]

This is my next breakfast .

Pineslayer, did you forget to substract the fiber?

[cgar]

Hi,

Sounds great...

But what size pan and how long to bake?

Thanks a bunch

[TeriDoodle]

Why don't your try microwaving it? it's very similar to a mock danish which I microwave every morning! I'd try putting it in a small glass (1-qt) casserole dish or loaf pan, nuke on med power for about 3-4 mins. If the center is still gooey, cook a little longer. If you're baking it at 350, I'd check it at 20 mins to see if the center is set....if not, cook a little longer! :D

[penelope]

Is it possible to make it the night before and reheat it for breakfast or would it be rubbery?
Pene

[CarolynC]

I made this today. It is excellent! In addition to a breakfast food, it would be wonderful as a Thanksgiving desert.

I used regular cream cheese, rather than Philly lite. It made four big servings. Here's the nutrition information that the DietPower program gave for a serving of this recipe:

Calories 340
Fat 27.7 g
Saturated Fat 14.7 g
Polyunsat Fat 2.2 g
Monosat Fat 8.7 g
Cholesterol 297 mg
Sodium 532 mg
Potassium 298 mg
Carbohdrate 12.0 g
Fiber 2.5 g
(Giving an ECC of 9.5 g per serving)
Sugars 0 g
Protein 12.1 g
Vitamin A 202%DV
Vitamin C 6%
Calcium 10%
Iron 15%
Vitamin D 0%
Vitamin E 6%

[Iowagirl]

I cut this recipe in half, baked in a small, glass pie pan for nearly an hour. It basically tastes like the inside of pumpkin pie! Of course, I had it for breakfast, lunch and dinner.....

[el corazón]

i quartered this recipe and made 3 smallish size muffins. very very yummy, i even licked the bowl clean of all the batter. i didnt have pumpkin pie spice so just threw a teeny bit of nutmeg, cloves, etc in with lots of cinnamon to taste.. YUM. i baked it for 50 min and it was still kinda gooey. is it supposed to be like that? either way its good! raw, gooey, and probably even burnt! :) thanks for the recipe!

[el corazón]

I made the pumpkin bake (which was VERY good) but I was wondering if there is a way to make it less wet and...gooey-ish. Main ingredients are egg, cream cheese and pumpkin. Thank ya!!

[4beans4me]

Maybe a bit of almond flour? I use this in my pumpkin bars...

[Haggar]

Thanks for the recipe, made it last night and ate this morning, turned out pretty good. I forgot to get more Splenda before I started making it, so only added 1/4 cup. It probably wasn't as sweat as it should've been but was still quite tasty. I also added a bit of flax meal, less than 1/4 cup to see if that would help thicken it at all, and mine turned out pretty firm and not goopy.

Baked for 35-40 minutes at 350 in a glass 9x9 casserole dish, covered with foil. I baked the night before and heated a square for breakfast this morning.

[Houdini68]

This sounds like a delicious recipe, whether you're low-carbing or not! I will be trying it soon. Thanks for posting this!

[Tracey71]

Has anyone tried freezing the leftovers? I like the idea of making it in muffin size portions.

[catinhat]

I doubt it would freeze really well - I'd suggest you try it with just one, and see. It has a slightly looser texture than pumpkin pie filling, and I suspect that freezing might cause some separation. Let us know!

-Laura

[Tracey71]

Thanks, I'll try it and let you know what happens.

[Michele-67]

This sounds awesome! I'm always looking for new breakfast ideas. Thanks...

Michele

[bzeus]

I made this for dinner tonight at 1/2 the recipe and it was wonderful! I'm going to try the leftovers tomorrow for breakfast and see how it goes. I think it would be yummy cold.

:yum:

[Tracey71]

I have been eating this for breakfast cold, topping it with a splash of lc maple syrop and some cream. It's amazing. What a great break from eggs.
I also modified the recipe a little, adding the full big can of pumpkin and using half the splenda. I get about 12 servings out of it.

[Paris]

I ran this through my new Fitday PC program's custom food builder and ended up with 6.333 carbs for a 6-serving casserole with 16 teaspoons (8 packets) Spenda instead of 1/2 cup.

I cannot wait to try this! Yummy...

[MyJourney]

This is in the oven now.

I HATE pumpkin, I mean I think its just nasty and I refuse to touch pumpkin pie, pumpkin bread pumpkin anything. I also hate sweet potatoes and carrots. I just dont do orange veggies well. So I decided I need to stop being childish and get used to the flavor.

I used a full can of pumpkin and used a combination of mascarpone and cream cheese and added some vanilla, egg and since I didnt have pumpkin pie spice, I used cinnamon, nutmeg, cloves, orange peel and ginger.

I tasted the batter and it wasnt horrible. I think it might actually be good. Mine is probably more desert-like than it should be. I used liquid splenda, so not sure how sweet its supposed to be, I just kinda did it to taste. I hope its good, since I would really like to add some pumpkin to my diet.

I will let you know how it goes.

[MyJourney]

I tried it and it was pretty good.

I still tasted a lot of pumpkin but I think I can get used to it.

I managed to make 15 smallish pieces out of it. It had a bit of a cheesecake feel. Everyone else who tasted it thought it was amazing and kept picking at it.

This is a definite keeper recipe.

[Kristine]

Outstanding. :thup:

The first time I made it, it seemed a tad too cream-cheesey, so this time, I used a large can of pumpkin (not sure how that measures) and 5 large eggs. I also used triple the pumpkin pie spice. I like spicy pumpkin pie. ;) It was perfect!

[BabyPhat]

I found this thread reading itsthewooo's journal... and the recipe, I just had to try it.... made it last night for dessert.... me and my husband fell in love with it. I added just a dap of vanilla flavoring and a bit more spice and cinnamon that recommended, I also added about 1/2 cup of oat bran flour so that it would not be so gummy. It tastes like a cross between sweet potatoe pie and pumpkin pie... it is so good.. I had some for breakfast this morning with turkey bacon...


great

[LadyBelle]

I love this recipe :) Of course I am usually to tired and lazy to cook, so I make an unbaked type without the eggs and just pumpkin, cream cheese and spices. I think tonight I may try pumpkin and marscapone unbaked.

[EMKAY 53]

I just made this again. It is soooo good and a nice change as a breakfast idea. I used davinci dulse de leche syrup (0 carbs). I added 2 more eggs and 2 more oz. of cream cheese and 3/4 cup more pumpkin. It makes a 9 X 13 glass dish. If the dish is divided into 6 portions, it works out to 6 net carbs per serving, and 8 portions it works out to 4 net carbs. It also makes my kitchen smell amazing.

[letsgo1]

I just made this this past weekend. I added 2 scoops of Designer Whey Vanilla mix. I felt like this added a nice consistency. I also added a little of the Benefiber.

Next time, I will put it into a different container to bake. I used a 9x13 pirex. I think smaller or trying the muffin pans as stated earlier.

Lisa

[Clevergirl]

I tried this last night and had really high expectations, but my results were sort of so-so. It was quite cream-cheesy and eggy. However, I LOVE pumpkin pie - :yum: - so I won't give up that easily. I think next time I may just skip the cream cheese and see how it turns out.
Anyone tried it that way?

[bike2work]

Hi, I think you're looking for a pumpkin custard recipe. Here are a few; I haven't tried any of them:

http://forum.lowcarber.org/showpost.php?p=7030211&postcount=1943

http://forum.lowcarber.org/showpost.php?p=7030561&postcount=27

http://forum.lowcarber.org/showpost.php?p=6493802&postcount=1

http://www.lowcarb.ca/recipes/rrecipe014.html

[livesimply]

I made this using the suggestion from EMKAY 53, but added 1/4 flaxseed meal for a little body (added 1 more NC). Turned out pretty tasty, I'll make this again!

[Luzyanna]

Try cutting out one of the eggs or adding more pumpkin. I've always had good results with my pumpkin bake. There's a recipe somewhere for maple walnut pumpkin bars - those are really good. (In the Sweet Treats forum)

[Iowagirl]

I can't find pumpkin this time of year!

[CarolynC]

This is one of my favorite recipes. I make it about once a month.

[mel4576]

Mmmmm .... sounds yummy might have to try that!

[Ptrcmcc6]

I made it tonight and couldn't wait to taste it. It is delicious!! I added a little more pumpkin and a dash of vanilla to it and used the recommended 4 large eggs and a little less then 1/2 cup of splenda. I also sprinkled cinnamon on top before baking just because I love the taste of cinnamon..... :yum: . I baked it in a 8" x 8 1/2" casserole dish for about 30 minutes. Thirty minutes might be a little too long though because the top cracked on me. Maybe next time I'll use a water bath and cook it a little less time because I'm sure it will gel up a bit once it's chilled. I'm also thinking about making a pecan crust for it next time also because there definitely will be a next time..... :yum: .