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  #1   ^
Old Mon, Jul-29-02, 10:03
catinhat's Avatar
catinhat catinhat is offline
Senior Member
Posts: 1,739
 
Plan: THM
Stats: 272/216/137 Female 63"
BF:
Progress: 41%
Location: Colorado, USA
Default Pumpkin Bake - great for breakfast!!

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.

Catinhat
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  #2   ^
Old Sun, Oct-27-02, 11:26
DonsAngel1 DonsAngel1 is offline
New Member
Posts: 4
 
Plan: Adkins
Stats: 215/206/135
BF:
Progress: 11%
Location: Evans, CO
Default

Catinhat,

Sounds fabulous! I have been worried about the holidays coming up and what besides turkey I can eat. Thanks for the idea.
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  #3   ^
Old Sun, Oct-27-02, 12:11
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PineSlayer PineSlayer is offline
Senior Member
Posts: 230
 
Plan: Protein Power Lifeplan; D
Stats: 197.0/162.0/150 Female 5'4"
BF:
Progress: 74%
Location: Central Square, NY
Default Carb count is higher than you think...

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?
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  #4   ^
Old Sun, Oct-27-02, 12:56
catinhat's Avatar
catinhat catinhat is offline
Senior Member
Posts: 1,739
 
Plan: THM
Stats: 272/216/137 Female 63"
BF:
Progress: 41%
Location: Colorado, USA
Default

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. . .
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  #5   ^
Old Wed, Nov-13-02, 13:59
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BSunnyC BSunnyC is offline
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Posts: 5
 
Plan: Atkins
Stats: 270/265/125
BF:afraid to know
Progress: 3%
Location: Tampa, FL
Thumbs up Approximately how long to bake?

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
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  #6   ^
Old Wed, Nov-13-02, 14:11
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penelope penelope is offline
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Posts: 10,098
 
Plan: Controlled carbs
Stats: 218/195/150 Female 62"
BF:
Progress: 34%
Location: Alberta
Default

This is my next breakfast .

Pineslayer, did you forget to substract the fiber?
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  #7   ^
Old Thu, Dec-19-02, 09:22
cgar's Avatar
cgar cgar is offline
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Posts: 26
 
Plan: General Low Carb
Stats: 221/221/175 Female 67 inches
BF:
Progress: 0%
Location: Pittsburgh PA Area
Default Pumpkin Bake

Hi,

Sounds great...

But what size pan and how long to bake?

Thanks a bunch
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  #8   ^
Old Thu, Dec-19-02, 09:29
TeriDoodle TeriDoodle is offline
Starting Over!
Posts: 3,435
 
Plan: Protein Power LifePlan
Stats: 182/178/150 Female 67 inches
BF:Jiggley mess
Progress: 13%
Location: Texas!!
Default

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!
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  #9   ^
Old Thu, Dec-19-02, 09:56
penelope's Avatar
penelope penelope is offline
Senior Member
Posts: 10,098
 
Plan: Controlled carbs
Stats: 218/195/150 Female 62"
BF:
Progress: 34%
Location: Alberta
Default

Is it possible to make it the night before and reheat it for breakfast or would it be rubbery?
Pene
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  #10   ^
Old Sun, Nov-16-03, 14:41
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CarolynC CarolynC is offline
Getting Healthy!
Posts: 1,755
 
Plan: General LC
Stats: 213/169/166 Female 5' 8.5"
BF:
Progress: 94%
Location: Tuscaloosa, AL, USA
Default

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%
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  #11   ^
Old Sat, Nov-22-03, 20:14
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Iowagirl Iowagirl is offline
empress of fashion
Posts: 16,339
 
Plan: Atkins
Stats: 178/161.5/145 Female 5'3"
BF:
Progress: 50%
Location: Iowa
Default

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.....
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  #12   ^
Old Tue, Nov-25-03, 09:13
el corazón el corazón is offline
Senior Member
Posts: 888
 
Plan: South Beach
Stats: 151/148/125 Female 5'7"
BF:
Progress: 12%
Default

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!
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  #13   ^
Old Tue, Nov-25-03, 10:19
el corazón el corazón is offline
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Posts: 888
 
Plan: South Beach
Stats: 151/148/125 Female 5'7"
BF:
Progress: 12%
Default How to make it less *wet*

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!!
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  #14   ^
Old Tue, Nov-25-03, 10:25
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4beans4me 4beans4me is offline
Anyone?? Bueller?
Posts: 16,240
 
Plan: Atkins
Stats: 140/135/125 Female 5'5
BF:
Progress: 33%
Default

Maybe a bit of almond flour? I use this in my pumpkin bars...
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  #15   ^
Old Mon, Dec-08-03, 10:31
Haggar Haggar is offline
New Member
Posts: 17
 
Plan: Atkins
Stats: 255/246.5/225 Male 6'4"
BF:
Progress: 28%
Default

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.
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