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Old 11-20-2011, 11:33 PM   #61
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I'm making this for Thanksgiving. Having a quiet meal at home this year just me and the DH. I'll surprise him with this.
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Old 11-21-2011, 06:50 AM   #62
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Jenna..I'm sure he will love it.

I do think the best way to serve this is to put some in a cereal/dessert bowl, and warm gently in the microwave..Then put some whipped cream on top.
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Old 11-21-2011, 12:58 PM   #63
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I was looking for a substitute for the pumpkin squares I used to make (with yellow cake). I think this might be a GOOD sub.!
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Old 11-21-2011, 01:14 PM   #64
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I think I made the same recipe..This is very similar.
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Old 11-21-2011, 02:47 PM   #65
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Pumpkin Pie Cake

This recipe is hanging on my cupboard waiting to be made.

Yum....
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Old 11-21-2011, 03:46 PM   #66
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Made this on Sunday. I can't believe how great the topping (cake) came out. Honestly, I was skeptical when I put it in the oven.

Thanks so much for the great recipe!!
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Old 11-21-2011, 05:43 PM   #67
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This sounds good. Does everyone still make the topping with almond flour only? No tweaks ??
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Old 11-21-2011, 05:48 PM   #68
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BUMPING!!!
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Old 11-21-2011, 08:13 PM   #69
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Quote:
Originally Posted by Brendajm View Post
This sounds good. Does everyone still make the topping with almond flour only? No tweaks ??
You could sub a bakemix for the almond flour if you wanted to and I'm sure it would be fine. Or, you could use pecan flour instead of the almond flour.
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Old 11-22-2011, 03:06 AM   #70
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Going to make this instead of Jody's Pumpkin Bake I decided.

and I'll make it the way the recipe is written this time

Last edited by 24Fan; 11-22-2011 at 03:10 AM..
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Old 11-22-2011, 09:17 AM   #71
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I am going to try and cook the pumpkin down a bit like someone did, to get some of the water out. But my question is, can this be made a day ahead of time and then won't be all mushy the next day?
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Old 11-22-2011, 10:43 AM   #72
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Tilly..Yes, it can be made the day before and refrigerated to firm it up a bit. That's what I always do..Keep it well covered.

Cooking the pumpkin down sounds like a good idea...I think I'll try this, too..
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Old 11-22-2011, 11:14 AM   #73
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Quote:
Originally Posted by CarolynF View Post
Tilly..Yes, it can be made the day before and refrigerated to firm it up a bit. That's what I always do..Keep it well covered.

Cooking the pumpkin down sounds like a good idea...I think I'll try this, too..
Thanks!
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Old 11-22-2011, 02:49 PM   #74
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What could be used in place of the Brown Sugar Twin or Diabetasweet?
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Old 11-22-2011, 03:17 PM   #75
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What could be used in place of the Brown Sugar Twin or Diabetasweet?
Blackstrap molasses. I'm not sure as to how much to sub, though.
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Old 11-23-2011, 08:49 AM   #76
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What could be used in place of the Brown Sugar Twin or Diabetasweet?
1 tsp of the molasses would be perfect..but you would have to add more "white" sweetener to make up for the rest..Probably 1/4 cup would be perfect.

Last edited by CarolynF; 11-23-2011 at 08:50 AM..
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Old 11-23-2011, 01:59 PM   #77
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Yikes! HELP!

I just made this, but after cooking all day, I guess my brain fogged up and I just read the instructions too fast.

For the topping, I did not mix the dry stuff.sprinkle, then drizzle the melted butter, I just mixed it all together, and sorta scattered it best I could over the pumpkin stuff.

Do you think this will ruin it , or change it, and if so how?

ughhh Im exhausted already ,
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Old 11-23-2011, 02:03 PM   #78
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I think it will be fine.... Let us know how it turns out, it might be a great new twist.

The topping might sink down in the pumpkin, but it won't matter..Add some whipped cream and it will be fine.

I like serving this with a large spoon instead of cutting it into squares..It is much easier.
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Old 11-23-2011, 02:40 PM   #79
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Quote:
Originally Posted by CarolynF View Post
I think it will be fine.... Let us know how it turns out, it might be a great new twist.

.Add some whipped cream and it will be fine.

I like serving this with a large spoon instead of cutting it into squares..It is much easier.

Love your style, CarolynF! cover with whipped cream and insert large spoon, yum!
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Old 11-23-2011, 02:51 PM   #80
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Well its done, and it tastes super yummy, but the topping came out more like a streusal, than a cake top. when done correctly, how is the topping supposed to look? I thought I saw some picture, that it looked like about a 2" layer of cakey sorta look.

But the taste is yummy, the extra eggs, and cream made the texture of the pumpkin part very good. Its chilling now, and I will serve that tomorrow to my guests. I have quite the mix of foods, from the high carb high fat to the low carb spectrum of goodies. I love when people take stuff that is LC and dont know it, and rave about how good it is hehe..
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Old 11-23-2011, 03:46 PM   #81
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Well, I made a major faux pa. I added 3/4 cup of melted butter, not 3/4 stick. I tried spooning out as much as I could since I caught the mistake before putting it into the oven. I may have pumpkin soup, who knows.
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Old 11-23-2011, 06:33 PM   #82
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Just pulled mine out of the oven (toaster). Looks good. I doubled the crust and put 1/2 on the bottom. I will let it cool for now then refrigerate it. Anxious to try it!
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Old 11-23-2011, 07:20 PM   #83
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Orlando: When I put the raw cake part on, it might be an inch or so high. It is more like a streusel topping, I think.

Tilly: Anxious to see how your "bottom" turned out..Let me know.

Yes, whipped cream covers a multitude of sins.
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Old 11-23-2011, 08:17 PM   #84
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CarolynF this dessert is genius! It tastes luscious and if anyone guesses it's low carb I'll be very surprised. It is decadent and beautiful and yummy and that is without whipped cream! Thanks so much for sharing this. Have a wonderful Thanksgiving!

Gail
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Old 11-23-2011, 08:37 PM   #85
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OK, my creation is chilled and I tasted it. Well, the topping it just awesome... Its so weird, when I first started reading some recipes here I had asked about a streusal type topping for a pumpkin thing and never really tried what I had asked about.

But then seeing this, not really knowing what to expect, I think this is JUST what I was wanting. I would make the bottom part a bit sweeter next time, but the topping is just delish!

So thanks..

I have a few really nice LC options for my table tomorrow. yay!
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Old 11-24-2011, 05:20 AM   #86
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I just put a spoon into one corner of this. Boy it is good. And as I sit here, it also has a nice aftertaste in my mouth. OrlandoOldBroad, I have a sweet tooth and noticed others on here put different sweeteners in the topping. So I added just a smidge of powdered Stevia to a 1/4 cup of Splenda. Nice and sweet.

Are the carb counts for the whole pan or just one serving of 9 servings?
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Old 11-25-2011, 05:38 PM   #87
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So glad you liked this, ladies..I took a pan to my sisterinlaw and she has the leftovers..LOL She loves sweet things and pumpkin..


Carb counts are for the whole recipe.
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Old 11-26-2011, 05:36 AM   #88
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YES.....this tastes great! However, I should have listened when someone said to cook down the pumpkin a bit, because the pumpkin mixture did seem a bit thin/watery. Lesson learned and the next time it will be perfect!
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Old 11-26-2011, 05:46 AM   #89
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...I didn't cook the canned pumpkin down and the pumpkin texture is like a pudding more than a thick pie..

Of course, you could use less LC milk, say 1/2 cup or less and it would make the pumpkin part firmer.
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Old 11-26-2011, 04:07 PM   #90
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Mine was a flop, not because of the butter either. Leftovers went in the trash along with my LC stuffing, and LC faux sweet potato casserole. From now on, I am making the real food and eating dollops.
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