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Pumpkin Mousse Dessert
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Pumpkin Ice Cream

Exported from MasterCook *

 

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

1 env gelatin
1/4 cup cold water
2 tsp pumpkin pie spice
1 can pumpkin puree -- (15 oz)
1 1/2 cup heavy cream
12 packet sugar substitute
2 tsp vanilla extract

Pumpkin pie spice and vanilla extract give this dessert a mellow, rounded flavor. The mousse can also be used as a pie filling. In small bowl sprinkle gelatin over water, let sit 5 minutes until gelatin softens. Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1 to 2 minutes until fragrant, stirring frequently.
Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes until gelatin melts. Remove from heat; cool to room temp. Place pumpkin puree in a large bowl, mash with a fork to loosen. In large bowl, with an electric mixer on high, beat cream, sugar substitute, and vanilla until soft peaks form. With a rubber spatula, slowly fold in cooled gelatin mixture. In three additions, gently fold whipped cream mixture into pumpkin puree. Divide mousse into 8 dessert glasses. Chill 2 hours.
Prep time: 25 minutes
Bake/Cook time: 2 minutes
Chill time: 2 hours
Carbohydrates: 6.5 grams
Net Carbs: 5 grams
Fiber: 2 grams
Protein: 2.5 grams
Fat: 17 grams
Calories: 180
Shared by Phillip:

Contributor: Atkins Kitchen http://atkinscenter.com


* Exported from MasterCook *

 

Recipe shared by Laura from LCRB
Serving Size : 8

Amount Measure Ingredient -- Preparation Method

1 package Jell-O Instant sugar free pudding mix -- w/o milk
1 1/2 cups heavy cream
15 ounces canned pumpkin
1 teaspoon pumpkin pie spice

Mix the pumpkin with cream. Add spice. Stir in the pudding mix, using a wire whisk to mix it all together.
Chill in refrigerator for 15 minutes. Divide into 8 servings.

Source: "Nora on eGroups LC recipe exchange"
Per Serving (excluding unknown items): 173 Calories; 17g Fat (83.9% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.


* Exported from MasterCook *

 

Recipe shared by Rachel
Serving Size: 8

Amount Measure Ingredient -- Preparation Method

3/4 cup pumpkin
2 Large eggs -- slightly beaten
8 ounces cream -- mixed with 4 oz. water
2 teaspoons cinnamon
1/2 teaspoon nutmeg
6 envelopes Splenda packets -- or Sweet One
1/4 cup Splenda

Beat eggs slightly, add pumpkin and mix.
Add sweeteners and spices. Mix well.
Mix cream and water and add to pumpkin mixture. Mix thoroughly. Pour into 9-inch pie pan and bake at 450 degrees for 15 minutes. Then reduce temperature to 350 degrees and bake an additional 45 minutes or until knife inserted into center comes out clean.

Per Serving (excluding unknown items): 94 Calories; 8g Fat (75.4% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 25mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Fat.


* Exported from MasterCook *

 

Recipe shared by Rachel
Serving Size : 6

Amount Measure Ingredient -- Preparation Method

1 1/4 cups heavy cream
2/3 cup pumpkin, canned
1/2 cup Splenda
2 tablespoons Brown sugar Twin
1 teaspoon vanilla
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon cinnamon
2 tablespoons bourbon -- or dark rum (optional)

Preheat oven to 350 degrees. In a small saucepan, put in heavy cream and bring to a simmer. In a mixing bowl, whisk together the pumpkin, eggs, sweeteners, spices, vanilla and liquor.
Slowly whisk the cream into the egg mixture until well blended. Divide the mixture among six 6-ounce custard cups. Place in a baking pan and pour in hot water until it's halfway up the side of the custard cups (called a water bath)
Bake until nearly set in the center (slightly jiggly) 25-30 minutes. Remove the cups from the water bath. Let cool for a few minutes to serve warm and soft, or cool them, then refrigerate for up to 8 hours.

Per Serving (excluding unknown items): 197 Calories; 19g Fat (83.4% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.


* Exported from MasterCook *

 

Recipe shared by Laura from LCRB
Serving Size : 14

Amount Measure Ingredient -- Preparation Method

2 packages unflavored gelatin
1 cup boiling water
16 ounces cream cheese -- room temperature
1 teaspoon vanilla
1 envelopes Splenda packets
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
dash cloves, ground
dash nutmeg

Dissolve gelatin in boiling water in a mixing bowl. Stir well. Cut the cream cheese into small pieces and add to gelatin. Beat with mixer until well blended. Add vanilla, pumpkin, sweetener and spices, beating well.
Pour into foil lined cake pans and chill. Top with pecan half if desired.

Per Serving (excluding unknown items): 166 Calories; 11g Fat (60.1% calories from fat); 3g Protein; 13g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 1/2 Other Carbohydrates.


* Exported from MasterCook *

 

Recipe shared by Rachel
Serving Size : 1

Amount Measure Ingredient -- Preparation Method

3 cups Splenda
16 ounces cream cheese -- softened
1 stick butter
2 tablespoons vanilla -- or Vanilla DaVinci syrup
1 teaspoon pumpkin pie spice
29 ounces canned pumpkin
3/4 cup heavy cream

Beat everything but pumpkin until fluffy, then beat in pumpkin until well blended.
Spoon into buttered pie plate or nut crust and refrigerate 6 hours.

Per RECIPE: (excluding unknown items): 3373 Calories; 319g Fat (77.2% calories from fat); 48g Protein; 164g Carbohydrate; 24g Dietary Fiber; 991mg Cholesterol; 2386mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 13 Vegetable; 1/2 Non-Fat Milk; 60 1/2 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of pieces you get.


* Exported from MasterCook *

 

Recipe shared by Rachel
Serving Size : 1

Amount Measure Ingredient -- Preparation Method

3/4 cup almond flour
3/4 teaspoon salt
1/2 Teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 large eggs
1 cup brown sugar twin-- or Splenda
2/3 cup canned pumpkin
1/4 cup cooking oil
1/2 cup walnuts -- chopped

In a bowl, beat the eggs and Brown Sugar Twin or Splenda together. Add oil and mix until combined. Add the remaining dry ingredients along with the pumpkin and nuts.
Pour into a greased 1/4 sheet (12x8) baking pan.
Bake at 350 degrees for 30 minutes. Cool. Remove from pan and frost, if desired.
Cut into 2x4 rectangles.

Per RECIPE: (excluding unknown items): 1057 Calories; 100g Fat (67.4% calories from fat); 28g Protein; 80g Carbohydrate; 21g Dietary Fiber; 374mg Cholesterol; 2348mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 18 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of pieces you get from the pan.


* Exported from MasterCook *

 

Recipe shared by Rachel
Serving Size : 12

Amount Measure Ingredient -- Preparation Method

3/4 cup almond flour
2 teaspoons oat flour
2/3 cup canned pumpkin
2 large eggs
1/4 cup almond oil -- or vegetable oil
2 teaspoons Brown Sugar Twin
3/4 cup Splenda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1 teaspoon vanilla extract
1/2 cup chopped walnuts -- or pecans

For frosting: 8 ounces cream cheese -- room temperature
2 teaspoons vanilla extract
1 teaspoon butter flavored extract
3 envelopes Splenda packets
1 teaspoon brown sugar twin
dash cinnamon

Preheat oven to 350 degrees.
Start at top of list of ingredients: In bowl, beat eggs with brown sugar twin. Add vanilla extract and canned pumpkin, mixing well after each. Set aside.
In a separate bowl, mix almond flour, baking powder, oat flour, salt, Splenda and spices till well mixed.
Pour egg/pumpkin mixture into dry ingredients and mix extremely well. Add chopped nuts and mix again to distribute well. Pour into greased with butter or Pam baking dish. For thin bars, use a 12x8 pan; for thicker bars, use an 8x8 pan. Pyrex dishes bake these bars more effectively than metal baking pans. If you use metal, watch your bars more closely.
Bake at 350 degrees for 25-30 minutes for rectangular pan and 30-40 minutes for square pan. Cool in pan for 5-10 minutes before removing, then cut in squares.

To make cream cheese frosting: Mix remaining ingredients well. Spread on pumpkin bars.

Per Serving (excluding unknown items): 159 Calories; 15g Fat (74.7% calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

 

Recipe shared by Ruth Lambert
Serving Size : 12

Amount Measure Ingredient -- Preparation Method

2 pounds cream cheese -- room temperature
2 tablespoons half and half -- or cream
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 cup canned pumpkin
4 large eggs -- room temperature
1 tablespoon vanilla
1 1/2 cups Splenda

Spray spring form pan with Pam.
Combine all ingredients except eggs and Splenda and beat in electric mixer for about 3 minutes until well mixed. Add eggs one at a time and beat in. Add Splenda and beat about one minute.
Pour filling into pan. Bake cheesecake at 300 degrees for one hour or until top is set and firm.
Set aside for 1/2 hour. Then cover and refrigerate for at least one hour.

Per Serving (excluding unknown items): 298 Calories; 28g Fat (81.2% calories from fat); 8g Protein; 7g Carbohydrate; 1g Dietary Fiber; 146mg Cholesterol; 244mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat.

NOTES : Options: You can serve with 1 T. sugar free maple syrup. You can make this with an almond crust - grind about 1 cup almonds with 3 T butter and 1/4 cup Splenda. Press mixture into bottom of pan. Bake for 10 minutes at 300 degrees. Then add filling. Remember, if you do either of these options, that you need to re- figure the carb count.


* Exported from MasterCook *

 

Recipe shared by Evelyn Nordahl
Serving Size :

Amount Measure Ingredient -- Preparation Method

4 large eggs
1 pound cottage cheese
8 ounces cream cheese
1 cup pumpkin
1 tablespoon lemon juice
1 teaspoon vanilla
3/4 cup Splenda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 cup pecans -- finely ground

Spray spring form pan with Pam. Pat ground nuts in the bottom. Put in 325 degree oven for metal pan or 300 degree oven for glass while mixing filling.
Mix all ingredients for filling in blender. Pour into pan and return to oven for one hour or until knife comes out clean in center. Let cool.

Per RECIPE: (excluding unknown items): 2239 Calories; 179g Fat (68.3% calories from fat); 111g Protein; 75g Carbohydrate; 10g Dietary Fiber; 1035mg Cholesterol; 2740mg Sodium. Exchanges: 2 Grain (Starch); 15 Lean Meat; 0 Fruit; 30 1/2 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of servings you get minus the fiber.


* Exported from MasterCook *

 

Recipe shared by Laura from LCRB
Serving Size : 1

Amount Measure Ingredient -- Preparation Method

1 can pumpkin
1/2 cup Splenda
1 large egg
1 pint whipping cream
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Mix everything together very well and pour into ice cream maker. This will freeze really hard because of the lack of sugar so make sure you take out ahead of time.

Per RECIPE: (excluding unknown items): 1751 Calories; 181g Fat (88.5% calories from fat); 17g Protein; 36g Carbohydrate; 2g Dietary Fiber; 840mg Cholesterol; 238mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Non-Fat Milk; 35 1/2 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of servings you get minus fiber.

 

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