Pumkin Fluff (Induction)

[Laurenfra]

This was great I made it last night. I didnt measure so you will have to play with it.

Equel parts of cream chees softened and pumkin mix well
Add in pumkin pie spice and splenda.
Whip with a mixer and a little bit of whipping cream.
chill.

[Peytonn]

that sounds great... I'll have to try it...

[2big4mysize]

LOL I leave out the whipping cream and called it pumpkinbutter in induction.

[Peytonn]

my mind is spinning with this.... I bet you could slightly BAKE the pumpkin/cream cheese mix then top it with a little whipped cream and it would be almost like pumpkin pie!

[2big4mysize]

sprinkle a little plain gelatin powder on the pumplin to soften it andx you got a no bake pie or pudding if you want.

[Peytonn]

YES! that would make it thicker... thanks... I can't wait to try that...

[Starmaker]

Re: Pumkin Fluff (Induction)

Its sooo good! My problem is to keep me from eating the whole thing!

[Mishi]

Re: Pumkin Fluff (Induction)

I nearly overdosed on this concoction last year. Good reminder!

I have pumpkin, I have cream cheese, I have Splenda, I have nutmeg, I have cinnamon and in the morning I will have my pumpkin treat!! Can't. Wait.

[julirama723]

Re: Pumkin Fluff (Induction)

I made something like this, but I make it on the stove.

1 can pumpkin
4 oz. cream cheese
1 tbsp cinnamon (or however much you want)
3 tbsp splenda (or however much you want--sometimes I don't like it too sweet)

Heat all ingredients in a saucepan over low/med heat. Serve warm and add cool whip.
This makes 3 BIG servings, approximately 6 net carb/serving without cool whip.

It reminds me of a cross between pudding and pumpkin pie. It tastes great, it's really filling, and I don't feel guilty eating it!!

[Ash-Nic]

Re: Pumkin Fluff (Induction)

I tried to find the pumpkin & the one I found had I believe 8 grams of carbs for 1/2 cup. Where did you find the pumpkin with low carbs? I would love to make this receipe. Thanks!

[starburst]

Re: Pumkin Fluff (Induction)

Pumpkin is naturally higher in carbs. Just make sure you have 100% pumpkin and not the one that's a pie mix that has other ingredients and you'll be fine.

[momtomany1]

Re: Pumkin Fluff (Induction)

7 to 8 net carbs per half cup is correct for canned pumpkin.

Pumpkin is one of those vegetables that 'cooks down significantly' from the 'raw' to the puree form. Pumpkin is a 'one cup' vegetable.. but that is measuring it raw. So you do have to watch your portions with this.