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Old 09-12-2009, 01:33 PM   #1
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Pumpkin Pie Cake

Pumpkin Pie Cake

1 15 ounce can of pumpkin -28
3 eggs- 2
3/4 cup Splenda- 18
1 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 cup Carb Countdown milk/half and half


1/4 cup chopped pecans- 4
1/2 tsp. baking powder
1 1/4 cup almond flour - 15 (Bob's Red Mill)
1/4 cup brown sugar twin or Splenda or Diabetisweet- 0

3/4 of a stick melted salted butter -0

Mix the first 7 ingredients and pour into a sprayed 9 X 9 pan. Mix the next 4 ingredients and sprinkle all over the pumpkin mixture. Drizzle the melted butter all over the almond flour mixture. Bake 40 minutes at 350 until golden. Let cool on rack. Refrigerate after cooling completely.
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Old 09-12-2009, 02:12 PM   #2
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Oh now that sounds drool-worthy!
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Old 09-12-2009, 06:58 PM   #3
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Char, this was from an older post. I am making this for a meeting on Monday.
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Old 09-13-2009, 11:20 AM   #4
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Oh yum, this sounds great!
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Old 09-13-2009, 11:36 AM   #5
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YUM!
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Old 09-13-2009, 01:51 PM   #6
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Sounds tasty - have you made it yet?
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Old 09-13-2009, 02:16 PM   #7
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Yes, I made it a few years ago..I thought it was very good (at leasrt I said so in the old post)..
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Old 09-13-2009, 02:26 PM   #8
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Ha! when I previewed it looked like it said 283 eggs, 2 3/4 cup splenda and and 181 teaspoons of Cinnamon!! I just came in to see what THAT was about. . .

Last edited by metqa; 09-13-2009 at 02:28 PM..
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Old 09-13-2009, 02:32 PM   #9
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Want to try this
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Old 09-13-2009, 04:31 PM   #10
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Hi Carolyn, Thanks for the recipe!
Hi Char, ya gotta try this! (if the pic shows up, you'll see how yum it looks)..its in an 8x8 pan, and will make 9 servings.

Just took it out of the oven, now the hard part begins--the waiting for cooling/refrigeration. I wanna try it now!

I placed the pecans on for deco, instead of incorporating into the almond flour.
....and, as ol' Grannies do, I added 1 tsp vanilla and 1/2 tsp cardamom into the pumpkin mixture. Cut back on Splenda, added in Stevia to taste.
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Old 09-13-2009, 04:36 PM   #11
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Been too long since I posred a pic; trying again...

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Old 09-13-2009, 05:23 PM   #12
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I want to try this even more now! Thansk for posting a pic Shawnee!
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Old 09-13-2009, 05:41 PM   #13
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Has anyone figured out a carb count in this?
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Old 09-13-2009, 06:07 PM   #14
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Quote:
Originally Posted by shawneesioux View Post
Been too long since I posred a pic; trying again...

*drools*

Hi Shawnee
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Old 09-14-2009, 08:33 AM   #15
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Hi..Mine looked like that, too..except for the pretty pecans. I also toasted my pecans before adding them to the flour mixture..

On the carb count: about 70 for the whole thing, using the granulated Splenda. Using the liquid, you can subtract 18 carbs..52..

Mine is in the fridge firming it up a bit for tonight. I couldn't find my ginger, so I added some allspice, which has a zingy flavor. I like a spicy pumpkin flavor rather than bland.
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Old 09-14-2009, 01:11 PM   #16
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Carolyn, so true that plain bland pumpkin needs a good *spicey* kick.
Very happy with the results, Thanks again for this perfect Autumn dessert.

Hi Ang and Nigel ...here's another pic for your drooling pleasure...

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Old 09-14-2009, 02:28 PM   #17
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OK, that did it - now I'll have to make this soon.

Gotta finish off the choc/zuke cake first though!
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Old 09-14-2009, 03:36 PM   #18
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I think next time I might add a nice pecan crust on the bottom and see what happens..
Chopped pecans/butter/eggwhite to make it stick and some cinnamon/splenda. I would bake the crust until it is cooked, then pour in the pumpkin, and then the crusty topping.
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Old 09-14-2009, 06:44 PM   #19
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Yum!! Marking my spot to try this!!
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Old 09-15-2009, 09:58 AM   #20
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Me too.
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Old 09-15-2009, 10:24 AM   #21
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CarolynF. YUM and so nice to see an basic recipe, not calling for all these speical is ingredents. Thank You SO much. Shawneesioux, what an AWESOME pic, I can't wait to make this. Forsee a nice dessert for T.Day
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Old 09-15-2009, 11:04 AM   #22
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is the topping thick enough that it could be split? i.e. half the 'topping' on the bottom on the pan, then the pumpkin filling, then the other half of the topping?

I love pumpkin!
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Old 09-15-2009, 01:58 PM   #23
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Hmmm..I don't think the topping could be split..I thought about this. The pumpkin is rather wet, as pumpkin can be wet, so it needs a good solid nut bottom, I think.

You might increase the topping recipe and use part of that for the bottom crust and see how that works. I might add an eggwhite to the bottom part to keep the wet pumpkin from sogging up the crust.
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Old 09-16-2009, 07:58 AM   #24
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Thanks for bringing this recipe back, Carolyn. You really did have to post those pics didn't you Shawnee? I love that you put the vanilla and cardamom in there. Looks yummy!
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Old 09-16-2009, 01:12 PM   #25
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I know, TG..Wallie was all out of pumpkin the other day, so I found a can in the cupboard, luckily.

Next time I'm going to the do pecan nut crust and see what happens. I will pam the bottom of the pan so it comes out nicely.
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Old 09-16-2009, 01:38 PM   #26
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I think I may need to make this today. I'm out of almond flour and almonds though, wonder if I could grind up pecans into a meal and use instead of the almonds. I may give that a try. This just looks so tasty!
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Old 09-16-2009, 01:44 PM   #27
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Oh Caroline..Im going to try this for sure..with a crust!!

For an even deeper pumpkin flavour, I cook the canned pumpkin first..just plop in a pot and cook out some of the water..you can tell when its ready as it will smell molassesy (even a word?) Then add your spices and they get all melty and incorporated..yum!
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Old 09-16-2009, 02:06 PM   #28
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Mallory..Thanks for the tip on cooking canned pumpkin first. Honestly, I love a deep pumpkin flavor and sometimes canned pumpkin doesn't cut it. Of course, if we are adding the eggs, we might want to let the cooked canned pumpkin cool a bit before we add them..
Don't want scrambled eggs..
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Old 09-19-2009, 07:30 AM   #29
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I was feeling in the fall mood yesterday and this looked perfect. Sooo.... I went off to get some pumpkin and nobody had any! Everyone must be in the same mood I am and snatched it all up before I got there. I did find some canned pureed Butternut Squash and decided to try that.

I used a 9x13 glass baking dish, doubled the recipe and also subbed Xylitol/Stevia for the Splenda. I also tried the nut crust and put extra chopped pecans sprinkled on top. (a few other tweaks... used two egg whites in the crust so I subbed one of the eggs for two yolks in the filling. I used heavy cream instead of 1/2&1/2, and just used PPspice and Cinnamon)

Results... it was alright when it was warm out of oven, good when it cooled in the fridge for awhile, and AMAZING today.
Next time I may use a little less topping and more pecans than almonds(or all pecans!)... I love pecans with pumpkin

Thanks for the GREAT recipe. It will be used a lot!

Here's a pic for your viewing pleasure.
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Old 09-19-2009, 08:24 AM   #30
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This receipe sounds like a good one to have. I too love pumpkin. Better start stocking up on supplies to get through the upcoming holidays. What great receipes on this site.

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