Thanks, TrishZ for this recipe- I make it every Thanksgiving!
- 1/4 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup butter -chilled
- liquid splenda equivalent to 1 1/4 cups sugar
- 2 29-oz cans canned pumpkin
- 1 1/2 cups butter -melted
- liquid splenda equivalent to 1 cup sugar
- 1/4 cup brown sugar substitute
- 2 eggs -beaten
- 1/4 cup carbalose flour
- 1/4 cup brown sugar substitute
- 2 cups pecans -chopped
- 1/4 cup carbalose flour
- Carbohydrate 61.364309375 g
- Cholesterol 208.5125 mg
- Fat 41.85375875 g
- Fiber 9.85671899557114 g
- Protein 6.648805625 g
- Saturated Fat 20.11672375 g
- Serving Size 1 1 Serving (218g)
- Sodium 461.5635 mg
- Sugar 51.5075903794289 g
- Trans Fat 3.0399465 g
- Calories 621 calories
Step-by-step
- Beat 1 cup of butter with Liquid Splenda equivalent to 1 1/4 cups sugar and 1 teaspoon vanilla. Place in refrigerator to thoroughly chill (at least one hour) while preparing filling.
- Lightly butter a 13 X 9 X 2" baking pan. Preheat oven to 300F.
- Mix pumpkin, 1 1/2 cups melted butter, liquid Splenda equivalent to 1 cup sugar, 1/4 cup brown sugar substitute, eggs, 1 teaspoon vanilla and 1 teaspoon salt and beat until combined.
- Sprinkle 1/4 cup flour lightly over surface of pumpkin mixture, beating constantly, until all has been incorporated.
- Increase mixer speed, and continue beating 1 to 2 minutes.
- Pour into prepared casserole dish.
- Stir together remaining dry ingredients.
- Cut in butter, vanilla and liquid Splenda mixture until it resembles coarse crumbs.
- Sprinkle over pumpkin filling in baking dish.
- Bake for 30 minutes.
Chilling the Base Fats
Success with this formulation depends heavily on temperature management before mixing begins. Creaming the initial cup of butter with liquid sweetener and vanilla requires a subsequent refrigeration period of at least one hour. Skipping this step results in a greasy crumb topping rather than distinct, sandy particles that contrast properly with the dense squash base below. Keep the fat chilled until the moment mechanical incorporation with the dry elements occurs.
Managing the Pumpkin Incorporation
Canned squash purée contains high moisture levels that demand careful integration with binding agents. Adding carbalose flour gradually while maintaining constant agitation prevents clumping and ensures even starch distribution throughout the heavy wet mixture. High-speed blending for the final two minutes builds enough internal structure to hold the dense volume stable during baking at the moderate setting of 300 degrees Fahrenheit.
Balancing Textures and Equipment
Standard electric stand mixers equipped with paddle attachments make quick work of cutting the chilled butter into the remaining dry mixture, though a pastry blender functions adequately if mechanical tools are unavailable. Spread the purée evenly into a greased 13x9x2-inch glass or metal baking dish to promote uniform heat transfer across the entire surface area. Bake for exactly 30 minutes to set the custard while retaining a tender crumb topping.
