Re: Pumpkin Cream Cheese Pie

October 27, 2005

At 04:20 PM 10/27/2005, you wrote:

>Can the cream cheese pies be frozen? I'm not ready for the pumpkin

>one yet but I have seen recipes that are for Phase 1. I want to make

>some but I hate to waste things and I don't want to eat ALL of it.

Don't know how it would be if frozen, but I may check it out for you.

Folks freeze pumpkin pies and cheesecakes all the time, so I don't

know why it would not be okay to freeze this pie. With only my

husband and I, we've only eaten 4 small slices so far, it would be

nice to freeze some and have it later. I don't want to eat it every

night for the next week anyway! I'll be a guinea pig and try it out.

You could make smaller versions in custard cups or small pie tins.

The recipe could easily be halved or quartered.

BTW, the pie tasted better today than it did yesterday. I think the

chilling helped mellow it out. Today it made me think of those

pumpkin roll cakes...sigh. Not a craving, just a passing thought of

what I used to indulge in this time of year.

Also, the pecan, oats & whole wheat crust gets 5 stars in my book for

taste and for holding up when sliced. I will definitely use it again

for other SBD friendly pies or cheesecakes. Someone else asked about

if the crust needs the Splenda. My guess is yes it's needed, it's the

Splenda and margarine that hold the crust together. I saw a similar

recipe that used canola oil and sugar-free maple syrup. Feel free to

experiment and let me know!

Patti

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