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Deannies' tweak loosely based on a Betty Crocker recipe Pumpkin Apple Dessert
Date product posted
Sun February 25, 2007
Spicy, fruity and delicious! Serve warm or cold.
Makes a wonderful breakfast, snack or dessert!
1 jar Steel’s sugar free apple pie filling (I called and this is GF and corn free [for now])
1/2 cup splenda or combo with brown sugar substitute (more or less depending on your tastes)
1/2 tsp. Cinnamon
1 can (15 ounce) solid pack pumpkin
3/4 cup walnut oil
2/3 cup sugar free vanilla or spice flavored syrup
2 3/4 cups almond flour
3/4 cup soy protein isolate, natural or vanilla flavor
2 1/3 cups splenda
2 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Baking powder
4 tsp. Cinnamon
1 tsp. Nutmeg
How To Prepare:
Pre heat oven to 350* F. Spray a 2 quart rectangular baking pan with cooking spray. In a large mixing bowl, mix the apple filling with the splenda and cinnamon. Spread in the bottom of your baking dish. Using the same bowl for the liquid ingredients, mix the eggs, pumpkin, oil and sugar free syrup. In a medium mixing bowl mix the almond flour, SPI, splenda, baking soda, salt, baking powder, cinnamon and nutmeg. Stir to combine well, then add to the pumpkin mix, mixing to combine. Spread on top of the apples and Bake for 50-60 minutes or until “cake” tests done and apples are bubbly hot.
If you can keep the family out of it long enough for it to cool you can turn it out on a serving plate and spread the pie filling smooth for a nice presentation with whipped cream or liquid cream on top.
I have also used the peach pie filling and it is good, though I prefer the apple.