rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
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.
Heat non-stick pan over moderate.
Combine dry ingredients in a medium bowl.
Add pumpkin and extracts, followed by enough boiling water to achieve a batter consistency.
Spoon about 2 tbsp batter per pancake onto hot pan, brown on both sides.
Serve hot with syrup or anything you like.
ntil fluffy.
Blend in sugar, pumpkin, oil, and applesauce until smooth
Preheat oven to 400 degrees.
Line a 12-cup muffin tin with muffin liners.
In a large mixing bowl, beat eggs, sugar, pumpkin, vanilla, and applesauce until smooth.
In a small mixing bowl, stir together flour, baking soda, baking powder, cinnamon and nutmeg.
Pour dry mixture into pumpkin mixture and whisk until a smooth dough forms.
Fill lined muffin cups 3/4 full with batter.
Place in the oven for 15-20 minutes or until lightly browned.
ice one medium to large sugar pumpkin carefully in half using a
aucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and
Mix all except milk. Add milk and mix. Bake at 450' for 10 minutes, then at 350' for 40 minutes. When knife comes out clean, pie is done --
Optional: Top with a dollop of Sugar Free Cool Whip.
Preheat oven to 325 degrees F (165 degrees C). Arrange pumpkin pieces on a baking sheet.
Bake in the preheated oven until pumpkin meat is tender, about 1 hour.
Scrape pumpkin meat from the peel and transfer meat to a blender; blend until smooth.
egree F.
To caramelize sugar, melt the 1-1/3
he confectioners' sugar.
Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger
mall saucepan on low heat. Stir in the brown sugar and honey
n the top of each pumpkin and remove - these are the
If using fresh pumpkin the original recipe states: Bring
arefully peel and seed the pumpkin.
Cut into chunky 2
aucepan. Reduce heat to very low and keep warm.
Heat
boil. Turn heat to low and cook for about 45
Mix butter, pumpkin puree, egg, and sugar until well blended.
mix
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.
ood processor.
Add butter & sugar pulse till sandy moist texture