So Sunday evening I did.
I didn't take in-progress pictures. I used my Kitchen Aid mixer. It was messy with the pumpkin filling and the softened cream cheese, etc.
Here are the ingredients (Modifications in Bold).
2 cups whole wheat pastry flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Earth Balance (or other butter substitute) --> Used 1/3 c. real butter (unsalted).
2 large egg whites --> I used this liquid egg white instead of wasting two precious yolks.
1 can (15 oz.) pumpkin pie filling --> I had pumpkin puree, not pie filling.
2/3 cup finely shredded carrot
+ I added a dash of cinnamon, nutmeg, and ground cloves to make up for not using pie filling. No specified amount, I just threw in a couple shakes of each.
Cream cheese topping:
4 ounces light cream cheese, softened --> Philadelphia 1/3 less fat Cream Cheese
1/4 cup sugar
1 tablespoon skim milk
Here are the directions:
- Pre-heat oven to 350° F. Spray a 15 x 10 jellyroll pan with cooking spray. --> 12 x 9" pan
- In small bowl, whisk flour, pumpkin spice, baking powder, and baking soda.
- In larger bowl, use electric mixer to beat sugar, Earth Balance, and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie filling, and carrots. Beat until well blended.
- Add flour mixture and mix until well blended. Spread onto greased pan.
- To prepare cream cheese topping: mix together cream cheese, sugar, and milk until thoroughly blended.
- Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
8. Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean. --> Due to different pan size, this stayed in the oven for about 35 minutes.
You can see the multiple forking sites.
Otherwise, this might have looked a little prettier.
9. Cool in pan completely on wire rack before cutting into squares
I will let the pan speak for itself. About 26 hours after coming out of the oven.
Yeah that's trouble. Luckily I wasn't the only one responsible for this mess. I'm pretty sure that makes this dessert not so healthy when you put away about 1/3 of the pan over 2 days. Oh well. I did go to an hour-long spinning class tonight if that counts for anything.