cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10
arge bowl combine the pumpkin puree, Splenda Granular, sugar free maple syrup, cinnamon
Put pumpkin and evaporated milk in mixing bowl.
Break an egg and egg white into the mixture.
With mixer or wooden spoon, beat mixture until smooth.
Add the cinnamon.
Mix well.
Pour into custard cups.
Place water inside casserole pan and put custard cups inches.
Bake 15 minutes at 425\u00b0F.
Lower temperature to 350\u00b0F and bake for another 40 to 45 minutes or until knife inserted comes out clean.
Combine milk, eggs, sweetener, vanilla, cinnamon and salt in a bowl.
Mix well.
Stir in pumpkin.
Pour into custard cups.
Bake at 350\u00b0
for 50 to 60 minutes.
Makes 6 to 8 servings.
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.
he pie.
For The Pumpkin Custard:
In the bowl of
rom heat and fold in pumpkin and spices.
Pour into
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
Using a whisk, combine pumpkin, vanilla, spice, and 1 cup soy milk in a large bowl. Add pudding mix and remaining 1 cup of milk, and whisk for 2 minutes. Immediately pour into serving dishes, garnish with pecans, and chill for 5 minutes or until set.
nd add to the applesauce/pumpkin/egg/xylitol mixture.
Blend