Chop apple into small pieces (about the size for apple pie).
In microwavable bowl, sprinkle 1/3 packet of Sweet & Low, and pumpkin pie spice. Layer 1/4 of the apple pieces on top. Sprinkle more Sweet & Low and pumpkin pie spice, and repeat.
With half the apple is layered, spread canned pumpkin over apples. Sprinkle generous Sweet & Low and pumpkin pie spice, then continue layering on the apple pieces.
When all apples have been added, pour water over mixture.
Microwave for 3 1/2 minutes, stirring the mixture about every minute.
Mix eggs and pumpkin thoroughly.
Add all other ingredients. Spray muffin cups with low calorie nonstick spray.
Divide among 12 muffin cups.
Bake at 350\u00b0 for 15 minutes.
ry out abit, plus not low cal.).
Serve with rice or
Mix together pumpkin, milk, vanilla, white sugar, eggs, evaporated milk and pumpkin pie spice well in a large mixing bowl. Pour into a buttered 9 x 13-inch baking pan.
Now combine white cake mix and butter or margarine.
(Debbie and I mix it together with a mixer on low; it will be crumbly.)
Sprinkle over the pumpkin mixture.
Bake 1 hour at 350\u00b0.
Best when served warm topped with whipped cream.
Mix the pumpkin, evaporated milk, sugar, cinnamon and
In electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, pumpkin, cornstarch and mix in sour cream, spices and vanilla until well blended (beat 5 minutes). Pour into 9-inch spring-form or flat glass pan. Place cheesecake in a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center (about 60 minutes). Turn off oven and let cheesecake cool 3 hours in oven with door slightly ajar.
Refrigerate 8 hours.
ish.
Beat pumpkin, milk, eggs, sugar and pumpkin pie spice in
Spray loaf pan with cooking spray.
In saucepan, combine pudding and gelatin.
Gradually whisk in milk.
Bring to boil while whisking.
Remove from heat.
Whisk in pumpkin and vanilla.
Place pan in a bowl of ice water.
Whisk until cool.
Whisk in all but 3/4 cup topping.
Pour 1/2 mousse into loaf pan.
Sprinkle with 3/4 cup ginger snaps.
Top with remaining mousse.
Cover and chill for 4 hours.
Unmold and garnish with remaining topping and ginger snaps.
rown.
Filling:
Mix pumpkin, milk, pumpkin pie spice, 2 eggs
ish, with shortening.
Beat pumpkin, milk, eggs, sugar and 4
elted and combined.
Combine pumpkin puree, sugar, spices and salt
Mix pumpkin, milk, eggs and sugar.
Add spice.
Transfer to a greased 9 x 13 baking dish.
Sprinkle with dry cake mix and drizzle with melted butter.
Top with walnuts.
Bake at 350\u00b0 for 1 hour or until knife inserted near center comes out clean.
Serve with ice cream or whipped cream.
Mix all ingredients in saucepan and cook on medium heat stirring constantly until thickened.
Spices can be increased to taste.
This is a good pudding for diabetics.
nch baking pan.
Combine pumpkin, evaporated milk, brown sugar, 3
Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.
Fills 5 or 6 cup-type dessert dishes.
ugar and vanilla; mix at low speed until well blended.
Preheat oven to 350\u00b0F. Place pumpkin in a deep, flameproof baking dish. Cover with sugar. Cook on high heat for 2-3 mins, until sugar starts to melt and caramelize. Cover with foil.
Bake for 45 mins. Remove foil and bake for 20 mins. Transfer to a serving plate to cool. Sprinkle with walnuts and serve.
Place crumbs in bottom of 2-quart casserole.
Mix pudding according to box directions.
Stir in the can of pumpkin; beat at low speed until just mixed.
Pour over crumbs; top with Cool Whip.
Combine dry ingredients.
In separate bowl combine beaten eggs and vanilla.
Add pumpkin and mix well.
Add dry ingredients, carrots and raisins.
Spray muffin tins with nonstick spray.
Fill evenly.
Bake at 350\u00b0 for 15 minutes.
Makes 12/2 servings with 1 bread, 1 meat, 1 fruit, 1 milk and 3/4 vegetable exchange with 6 muffins per serving.