Wow. Sure would be nice if I had a pie plate...

PlannedChaos

Just went to make pumpkin pie for tomorrow...and discovered the kids have broken every last pie plate I own.  (I had 4.)

*SCREAM*

BTW, if anyboy with GD wants a low-carb pumpkin pie or pumpkin cheesecake recipe, lemme know.

Ritza

Pumkin Cheese Cake .... oooo thats sounds awesome... please share?

Mumma2B

Oh that totally sucks!!! I hate not having the stuff in the kitchen I need.  I dont have GD but I would love the recipe's anyway!!  I'm totally into sweets and it's so bad b/c I normally stay away from them.  I think I ate about 20 doughnut holes yesterday.  UGH... good thing is I don't want doughnuts anymore!

PlannedChaos

It's low carb though.

Low Carb Pumpkin Cheesecake (From Low Carb Success Calendar)

Ingredients:
Butter
1/2 cup Pecans, coarsely chopped
2 packages (8 oz each) cream cheese,softened
1/2 to 3/4 cup splenda sweetener
2 teaspoons vanilla extract
1 1/2 cups pur canned pumpkin
1/2 cup sour cream
4 eggs
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 tespoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

1.) Preheat the oven to 300 degrees.
2.) Butter the bottom and sides of  9 1/2 inch springform cheesecake pan.  Sprinkle the bottom of the pan with chopped pecans, distributing evenly.
3.) In a large mixing bowl, use an electric mixer to beat the cream cheese, Splenda, and vanilla until fluffy, stopping occasionally to scrape the sides of the bowl and beaters. 
4.) Add the pumpkin and sour cream, mixing thoroughly on medium speed.  Add the eggs one at a time, mixing thoroughly between each one.  Mix in the cinnamon, ginger, nutmeg, cloves, and salt.
5.) Pour the batter over the nuts in the pan.  Bake for 60 to 70 minutes or until a knife placed in the center comes out clean.  Cool for 20 minutes before removing from the springform pan, and chill for at least 2 hours before serving.

Yield: 12 servngs,each with 7 grams of carbohydrates nd 1 gram of fiber. 

Mandy Ellsworth

I wish I could have found a decent looking turkey platter.  I'm slightly pissed about that.

Ritza

The only thing that sounds low carb is the sweetener!! LOL!!

PlannedChaos

Low Carb Pumpkin Pie with Pecan Praline Crust

Crust:
2 cups shelled raw pecans
1/4 teaspoon salt
2 1/2 tablespoons Splenda
1 1/2 teaspoons blackstrap molasses
4 tablespoons butter, melted
2 tablespoons water

Pie Filling:
1 can (15 ounces) pumpkin
1 1/2 cups heavy cream
3 eggs
3/4 cup Splenda
1/2 teaspoon salt
2 teaspoons blackstrap molasses
1 tablespoon pumpkin pie spice

1.) Preheat oven to 350 degrees
2.) Put the pecans and salt in a food processor with the S blade in place.  Pulse until the pecans are chopped to a medium consistency.
3.) Add the Splenda,molasses, and butter, and pulse again until well blended.  Add the water and pulse again, until well combined.    At this point,you should have a soft, sticky mass.
4.) Spray a10-inch pie plate with nonstick cookng spray, or butter it well.  Turn the pecan mixture into it, and press firmly in place, all over the bottom of the pan and up the sides by 1 1/2 inch or so.  Try to get it an even thickness, with no holes and if you wish, run a finger or knife around the top edge to get an evenk, nice looking line.
5.) Bake crust for about 18 minutes.  Cool.
6.) Increase the oven temperature to 425 degrees.
7.) Combine the pumpkin, heavy cream, eggs, splenda, salt, molasses, and spice in a bowl, and whisk together well.  Pour into the prebaked and cooled pie shell.  Bake for 15 minutes, lower the oven temperature to 350 degrees, and bake for an additional 45 minutes.  Cool, and serve with whipped cream.