t the seeds. Cut the pumpkin into large chunks. Bring
Preheat oven to 375F and put a pan of water into the oven to give it humidity. Mix together the Splenda, cinnamon, ginger, nutmeg, salt, and mace. Combine in the pumpkin. Now mix in the eggs, cream and brandy.
Pour the blend into the pie shell. Bake for about 45 minutes, until toothpick comes out clean.
Crush nuts or run through food processor and press into the bottom of a pyrex or metal pie plate.
Set aside.
Beat pumpkin, cream cheese, Splenda, and spices together in a large bowl.
Make sure you beat well so that all of the cream cheese is well blended.
Bake at 325 degrees for 30 minutes.
Cool at room temp to prevent cracking.
Serve with freshly whipped cream sweetened with Splenda, if desired.
Mix all ingredients together.
Pour into a well sprayed pie pan.
Bake at 350' for 30 to 40 minutes.
NOTE: DO NOT use Splenda packets -- trust me on this one!
ou are following a low carb diet. The recipe editor tool would not
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.
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.
ottom of a deep-dish pie pan.
Bake for about
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
repared pan.
To make Pumpkin layer: In a mixer bowl
ther ingredients except eggs and pumpkin.
When completely mixed (with
Heat oven to 350\u00b0.
Lightly grease or spray a 9-inch pie pan with vegetable spray.
Place all ingredients in blender, food processor or mixing bowl.
Blend 1 minute or beat 2 minutes with mixer.
Pour into pie pan.
Bake for 50 minutes or until center is puffed up.
Makes 8 servings (112 calories).
n a covered grill with low heat (either charcoal or gas
Combine heavy cream and pumpkin in a saucepan over medium heat and stir constantly. Stir in Splenda and spices. Heat just until boiling.
Pour mixture into blender and process on high for 20 seconds (be careful!).
Pour into a large cup, add coffee, and enjoy!
Mix butter, pumpkin puree, egg, and sugar until
ogether butter, Splenda, molasses and pumpkin pie spice until creamy.
Add
Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!