cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
ightly grease a bread pan.
Cream butter and sugar until light
oaf pans.
Mix white sugar, pumpkin puree, vegetable oil, eggs, and
Preheat oven to 350 degrees.
Grease a loaf pan, and set aside.
Combine flours, salt, pumpkin spice, and baking powder in a med sized bowl.
Combine egg, cannola oil, splenda, pumpkin, and apple sauce in another bowl.
Mix wet mixture until well blended, slowly add in dry mixture.
When well mixed, pour into loaf pan.
Bake at 350 degrees for 45 minutes until a toothpick comes out clean.
Remove from oven and lay loaf pan on it's side to remove the bread.
Slice into 12 and enjoy!
POUR 1/4 cup Sugar Free caramel topping into crust; sprinkle with 1/2 cup pecans. BEAT milk, pudding mixes, pumpkin and spices with whisk till blended. Stir in 1 tub SF COOL WHIP. Spread into crust.
REFRIGERATE at least 1 hour. Top with other tub COOL WHIP, Sugar Free caramel topping and pecans just before serving.
Preheat oven to 350\u00b0F.
Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside.
Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl. Gradually add flour mixture.
Pour into loaf pan and bake for approximately 45-50 minutes.
rom heat and fold in pumpkin and spices.
Pour into
Dumped apple topping into glass bread loaf dish. Add cinnamon, splenda, and chopped pecans. Add sugar free caramel syrup and Almond extract.
Dump the crust on top of your apples. I decoratively arranged pecan halves on top and drizzled with Cinnabliss caramel sauce on top. Bake at 350 degrees for 30 minutes. Cover with aluminum foil and bake for an additional 15-30 minutes. This recipe is best eaten warm. The crust can be somewhat soggy if chilled or cooled. Add a scoop of sugar free or low carb ice cream for an ala mode affect.
Mix all ingredients into bowl.
Pour into 9 x 5-inch loaf pan sprayed with Pam.
Bake at 350\u00b0 for 50 to 60 minutes.
Provides 1 bread, 2 fats, 3 extra, 1/4 egg, 2 teaspoons vegetable and 2/3 calorie.
Mix can of pumpkin, milk and pumpkin pie spice together very well. Add pudding mix; mix quickly into pumpkin mixture. Pour into crust. Refrigerate until ready to serve.
Pour milk into 2-quart saucepan.
Stir in pudding and pumpkin pie spice until dissolved.
Add pumpkin and blend until well combined.
Heat mixture on medium heat until it boils.
Gently cook 1 minute and stir to prevent burning.
Pour into cooled crust and chill.
Add pudding to pumpkin and other ingredients on pumpkin can. Omit sugar.
Follow directions on can.
Combine pudding mix, milk, pumpkin and spices in large bowl or electric mixer on low speed for 1 minute.
Pour into baked 9-inch pie shell.
Chill.
Serve garnished with prepared whipped topping.
icotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to
Mix cream cheese, 1 tablespoon milk and Equal in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom crust.
Pour 1 cup milk and pudding mix into bowl and mix with wire whisk until well blended (1 to 2 minutes). Mixture will be thick.
Stir in pumpkin and spice with wire whisk. Mix well.
Spread over cream cheese layer.
Refrigerate 3 hours. Garnish with whipped topping and nuts (optional).
Prepare pudding according to package instructions.
Cook pumpkin, egg and spices until the mixture thickens (5 to 10 minutes).
Combine pudding and pumpkin.
Pour into pie shell.
and brush the ribs with sugar-free BBQ sauce. Grill on medium
Combine pudding and pie spice; set aside.
In mixing bowl, combine milk, egg and pumpkin.
Blend until smooth.
Add spice and pudding.
Stir until lumps are gone.
Pour into unbaked pie shells.
Bake in preheated oven at 350\u00b0 for 35 minutes.
Mix pudding and milk completely.
Blend in spices and pumpkin and chill to serve.
kay. It's sweeter than sugar!
USE OVEN MITS WHEN