pumpkin cheese cake or cream cheese pumpkin pie

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LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5406
   Posted 9/27/2007 8:06 AM (GMT -7)   
I started this as a new topic because it would be lost in the other thread.  Jeannie, you will love this combo pie if you love pumpkin pie.  And as a baker, you would know how to do it better or for a more personal taste.  First of all, as I'd said in the other post, the crust has only crushed walnuts, almond meal, flax seed meal, melted butter, Splenda and about 2 spoons of sugar.  This is all mixed together and packed into the pie dish.  Then I put it into the freezer because it was too 'wet'.  In the mixer, I put the small can of pumpkin puree, 2 eggs, 1 package of regular cream cheese, all the pumpkin spices you like, about 1/4 cup of cream (but you might not even need this), Splenda, some stevia and some spoons of sugar.  I used enough Splenda and stevia to get a degree of sweetness and then added about 4 spoons of sugar.  I had to taste it because I wasn't following a recipe, but I know I didn't put more than 6 tablespoons of sugar in the whole thing.  Mixed it on medium until it was blended and "light".  Put it into the pie dish (I have a glass one.) - it piles rather high because there's a lot of air from the mixing but it does fall back down after baking.  Then I followed the usual baking directions:  @15min. 425 degrees, then @ 50 min. at 350.  In any case, test it with a knife.  It came out so good everyone wants this at Thanksgiving.  It's not as dense as pumpkin pie but it doesn't taste like a cheese cake either, just lighter and fluffier than pumpkin.  You all can tweak this, so let us know what you do, too.  The holidays are coming........ :-)
Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


tutorgirl
Regular Member


Date Joined Aug 2007
Total Posts : 235
   Posted 9/27/2007 8:18 AM (GMT -7)   
YUM, YUM, YUM!!! And, yes, I am yelling it because cheesecake and pumpkin pie are 2 of my favorites! I am definitely going to monkey with this one so I can do it for Thanksgiving. My husband is usually the pie maker, because I can't do pie crust worth a darn. But this I might be able to handle. Thanksgiving is actually my favorite holiday (I find Christmas too stressful) because I love to cook. I'm looking forward this year to trying a lot of the new no/low carb recipes on my family. I made the mashed cauli the other night with butter, cream and cheddar cheese and MMMMMMM, so good. Now if we could figure out how to make stuffing without bread...hhmm....
===================
>Karen<
~Forum Moderator/Diabetes~


Jeannie143
Veteran Member


Date Joined Apr 2004
Total Posts : 6056
   Posted 9/28/2007 7:11 AM (GMT -7)   
That pie looks awesome! I may have to give it a try on a regular day. In the past I have made pumpkin custard with sugar free pudding mix... It was like kissing your brother thru a screen door! Boring! It will be nice to get back to eggs and cream or creamcheese. And the nut crust is a stroke of genius! I've had it with cheesecake before but it never occurred to me to use it with pumpkin pie.

If I may offer some alternatives to the recipe that may help with firmness, if you put about 1/4 cup of raw oatmeal into the blender and chop it on high you will yield oat flour. Adding this to the crust recipe will make it easier to handle and also give the butter and nut fats something to hold on to. I would also add about a tablespoon of ice water after the nuts, butter and oat flour and sugar have been blended together. The water will make the crust more tender. I would also recommend baking the crust in the pan by itself at 350ยบ for about 10-12 minutes while you mix up the pumpkin mixture. Not only will this give the crust a better texture, it will give the custard a warm 'bed' to start cooking in right away and help prevent that soggy bottom crust that so often happens.

One thing I do for Thanksgiving and other holidays is to cook 'regular' for my family and myself. I use flour in the gravy, make mashed potatoes and stuffing and put brown sugar on the sweet potatoes. I have found in the past that if I don't do this once or twice a year I start to feel like a martyr and when it's time to bake Christmas cookies with the grandkids I go bonkers! I let the traditional holiday treats happen because that's what they are, treats. And after that carb laden meal, when I feel drowsy and blah, and in the days after when my arthritis escalates from the way my carbs affect my inflammation levels I remember why I eat the way I do as a diabetic and it's easier to stay on track.

I also take a tablespoon of psyllium fiber (metamucil) in a glass of warm water after the holiday meal to even out my post meal spikes. I learned about this when I was part of a study group at Michigan State University for Kelloggs. We ate high carb meals which also contained psyllium and they tracked our blood sugar for four hours after each meal. We also ate identical control meals without the psyllium. At the end of the study we were told that it had been shown that psyllium taken with or immediately after a meal would mechanically slow the postprandial spike and may inhibit the absorption of some carbs because of the way it moves food thru the GI tract at a faster pace. They didn't give us a license to eat anything we wanted, just gave us an alternative to suffering through that big spike after an indulgence. Some peeps get bloating and gas from psyllium, but then some peeps get that from baked beans!!! tongue Hope this helps someone.
~ Jeannie, Forum Moderator/Diabetes & Fibromyalgia
~Please remember that 50% of all doctors graduated in the bottom half of their class! Yours may be one of them...
==================
"People are like stained glass windows: They sparkle and shine when the sun's out, but when the darkness sets in, their true beauty is revealed only if there is light within."
- Elizabeth Kubler-Ross


LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5406
   Posted 9/28/2007 7:16 PM (GMT -7)   
Thanks for your suggestions, Jeannie.  I think the oats would give the crust body.  Oatmeal does drive my blood sugar up but 1/4 cup for the entire crust is not a lot.  The way I made the pumpkin/cream cheese pie, my fasting BS the next morning was 90.  I cut the pie into 8 pieces, so I had 1/8 of whatever the total carbs were.  I'm going to experiment making gravy with a protein powder I bought.  I'll probably mix it with the almond flour as well.  I'll practice with roast chicken, the drippings with some butter.  We'll see.....

Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


Cjuan
New Member


Date Joined Sep 2007
Total Posts : 5
   Posted 9/30/2007 8:05 AM (GMT -7)   
Greetings to all
In case you didn't know, pumpkin flour is one of the popular ways used to reduce blood glucose in China. In Taiwan, bottle gourd steamed with Goji berries are eaten by diabetics. One can now get noodles, pasta made from a mixture of pumpkin powder, brown rice etc. Looks like gourds, squashes have hypogylcaemic properties.
Cheers, Cjuan

lynn46
New Member


Date Joined Sep 2007
Total Posts : 13
   Posted 10/5/2007 4:58 PM (GMT -7)   
HI all I have a great desert recipe its called pumpcin moouse.
1can of pumkin
1 box suguar free vanilla puddidng
1 18 oz fat free or sugar free cool whip
blend it all toghter let set for about 30 minutes and enjoy.
thanks linda

LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5406
   Posted 10/5/2007 6:46 PM (GMT -7)   
Hi Lynn.  Sounds fluffy and sweet.  Holloween is coming!
Lanie
forum moderator - diabetes
 
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds

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