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Old 10-20-2008, 03:27 PM   #1
CarolynF
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Pumpkin Dump Cake

Here is a recipe from a post that Linda posted on the CQ sticky. It looks fabulous for Tday..

Carbquik Pumpkin Dump Cake
Another girl's version


1 lg. can of pumpkin -28 (****** says more, but I'm going by my can of Libby's pumpkin puree)
3 eggs- 2
3/4 cup Splenda- 18
1 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 cup Carb Countdown milk- 4.5

2 cups Carbquik- 24
1 cup chopped pecans- 4
1/2 cup almond flour - 6 (Bob's Red Mill)
1/4 cup brown sugar twin- 0

1 1/2 sticks melted salted butter -0

Mix the first 7 ingredients and pour into a sprayed 9 X 13 pan. Mix the next 4 ingredients and sprinkle all over the pumpkin mixture. Drizzle the melted butter all over the Carbquik mixture and bake for 35-40 minutes or until golden brown.

Servings: 10
Net Carbs total: 86.5
Net Carbs per Serving: 8.65
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Old 10-20-2008, 03:58 PM   #2
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Yummm.....

btw~ I love those little kitties in your avatar....I'm a cat freak.

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Old 10-20-2008, 04:01 PM   #3
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Sugar: I love those kitties, too.. Thanks.
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Old 10-22-2008, 11:40 AM   #4
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And I love you Carolyn you have to post the most AWESOME recipes, I am loving the thought of this for T.Day, Thanks again for another great recipe
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Old 10-22-2008, 11:47 AM   #5
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I love to eat...LOLOL.. Thanks, Sherrie..
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Old 10-28-2008, 09:08 AM   #6
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I am ready to throw this in the oven, but I don't see a temperature we cook this at.

Help please........
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Old 10-28-2008, 03:19 PM   #7
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Opps...350 is the temperature..
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Old 10-28-2008, 03:22 PM   #8
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Carolyn, I would love to make this, but I have no Carbquik. Is there anything else I can use in place of that?
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Old 10-28-2008, 03:26 PM   #9
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You could try to sub almond flour for the CQ. I would just add 2 cups total almond flour myself. Then I would add some baking powder..Say 1 teaspoon.

You could also try making 1/2 of a recipe in a 9 x 9 pan with one regular can of pumpkin and using 1 cup of the almond flour (total)/1/2 tsp. of baking powder.
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Old 10-28-2008, 03:33 PM   #10
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Quote:
Originally Posted by CarolynF View Post
You could try to sub almond flour for the CQ. I would just add 2 cups total almond flour myself. Then I would add some baking powder..Say 1 teaspoon.

You could also try making 1/2 of a recipe in a 9 x 9 pan with one regular can of pumpkin and using 1 cup of the almond flour (total)/1/2 tsp. of baking powder.
Yeah!!!
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Old 10-28-2008, 03:36 PM   #11
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Hmmm...I think I will make 1/2 a recipe for myself using the almond flour and see what happens.. I love eating this for breakfast..
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Old 10-28-2008, 04:12 PM   #12
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Waiting for almond flour results!
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Old 10-28-2008, 04:40 PM   #13
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Quote:
Originally Posted by CarolynF View Post
Hmmm...I think I will make 1/2 a recipe for myself using the almond flour and see what happens.. I love eating this for breakfast..
Oh Gosh! I want some so bad!! I'm so glad I picked up pumpkin puree today!!!
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Old 10-28-2008, 09:28 PM   #14
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Okay, ladies/gents..I made this..It is super nommie..and has a very light buttery tasting crust on the top..Let me re-do the recipe for ya:

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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Last edited by CarolynF; 10-28-2008 at 09:29 PM..
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Old 10-29-2008, 04:51 AM   #15
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Oh thank you Carolyn for doing this!!! You are the best!!
Now I can make this, Whoohoo!!

Smooches!!
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Old 10-29-2008, 09:47 AM   #16
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You are so, welcome.. I just had a piece (after refrigerating it all night), and it is very good..I do prefer using almond flour when I can..This recipe will be a keeper for me..
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Old 10-29-2008, 05:34 PM   #17
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May I ask for the estimated carb counts using sweetzfree? Thanks!!! Love pumpkin!
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Old 11-01-2008, 06:40 AM   #18
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Hi Carolyn, I'm going to be making this in a few, I'll let you know how it turns out.

BTW, you look wonderful in your avatar!!
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Old 11-02-2008, 10:58 AM   #19
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Hi Carolyn,
I made this yesterday, doubled the recipe but didn't put enough sweetner in it. So, after it cooled off, I drizzled some Waldens maple syrup over it to soak in. After refrigeration, I took a bite, and the over texture is great, as far as the taste with what I did, it's not bad. Had I added more, I know it would have been just right, but it was my fault.

It's a great recipe, even using almond flour!!
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Old 11-02-2008, 02:35 PM   #20
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Diana: I always taste the "raw" batter on anything I bake. I might die from egg poisoning, but it saves me from not getting things sweet enough.

You know..why don't you just sprinkle some Splenda on top of it and see what happens..
Sometimes that gives it an extra "sweetness" that this needs.
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Old 11-02-2008, 05:14 PM   #21
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Quote:
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Diana: I always taste the "raw" batter on anything I bake. I might die from egg poisoning, but it saves me from not getting things sweet enough.

You know..why don't you just sprinkle some Splenda on top of it and see what happens..
Sometimes that gives it an extra "sweetness" that this needs.
That is a good idea! I wish I would have thought about that before I sent some over to my parents!!
But the Waldens really did the trick too. Next, I'll taste the batter. I'm a bit squeamish about tasting batter, lol. . .I need to learn to do that!
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Old 11-05-2008, 10:42 AM   #22
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Wow, these were so good after being in the refrigerator!!! I may have to make these again!!!
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Old 11-27-2008, 08:59 PM   #23
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Carolyn, I made this for Thanksgiving today and everyone loved it. DH said he likes this better than my attempts at LC pumpkin pie. We had it with homemade whipped cream with a little SF pudding mix powder (I use white choc. flavor) and a little liquid Splenda added. Thanks for the recipe!
____
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Old 11-28-2008, 04:14 PM   #24
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Judy: You are so welcome.. I love anything "pumpkin".
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Old 11-30-2008, 02:11 PM   #25
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Oh dang, this looks too good! Thanks for the recipe. I'll be trying this soon, after all my other pumpkin goodies are gone from Thanksgiving.
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Old 10-11-2017, 06:48 PM   #26
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Bumping
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Old 10-11-2017, 07:54 PM   #27
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I am so making this!!
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Old 10-24-2017, 12:30 PM   #28
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That is a good idea! I wish I would have thought about that before I sent some over to my parents!!
But the Waldens really did the trick too. Next, I'll taste the batter. I'm a bit squeamish about tasting batter, lol. . .I need to learn to do that!
I squeamish too about tasting the batter, if possible I leave out the eggs until I'm satisfied with the sweetness, texture, etc. When it's good, I add the eggs and bake!
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Old 10-24-2017, 01:21 PM   #29
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Yum, hadn't seen this, on my "to bake" list
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Old 11-05-2017, 12:44 PM   #30
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I am definitely going to try the almond flour version. I feel in love with dump cakes after being introduced to them by my MIL. I might even try this topping on a sf fruit pie filling.
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