Pumpkinbutterwithsplenda Recipes

PUMPKIN BUTTER WITH SPLENDA

Steps:

• In 3 quart sauce pan, combine all ingredients; mix well.
• Place over medium to high heat, stirring occasionally. Bring to a boil.
• Reduce heat and simmer, stirring constantly for 5 minutes.
• Have 10 ½ pint jars and lids (not bands) sterilized and ready. I recommend 5 sterilized at a time in order to keep pumpkin mixture hot.
• Spoon hot pumpkin mixture into ½ pint sterilized jars, filling ½ inch from top.
• Remove air bubbles w/ non-metallic spatula around inside of jar and gently pound on counter to settle mixture.
• Wipe jar rims clean, inside and outside.
• Cover quickly with hot, sterilized metal lid and screw on bands tightly.
• Process in boiling water for 10 minutes.
• Store at room temperature for 12 - 24 hours before testing lids for good seal (no air bubble on lid; pop when opening lid).
• Refrigerate after opening.

PUMPKIN BUTTER III

Steps:

• In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

SPLENDA EASY PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F
• In alarge mixing bowl, stir together SPLENDA® Granulated Sweetener, molasses, salt, and cinnamon.
• When these ingredients are well mixed, stir in the egg whites followed by the pumpkin and evaporated milk.
• Pour into the pie crust.
• Bake for 1 1/4 to 1 1/2 hours in the preheated oven, or until a toothpick inserted into the pie comes out clean.
• Cool then top with whipped topping before serving.

PUMPKIN BUTTER II

Steps:

• In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
• Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
• Transfer to sterile containers, and chill in the refrigerator until serving.

SPLENDA PUMPKIN PIE

Steps:

• Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
• Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
• Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
• Cool the pumpkin pie before cutting into 8 servings.
• Cooking time does not include time to cool.

SPLENDA PUMPKIN CAKE

Steps:

• Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
• Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
• Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.

COPYCAT STARBUCKS PUMPKIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. , Transfer to two greased 9x5-in. loaf pans. Sprinkle tops with pumpkin seeds., Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

PUMPKIN POLENTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
• In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
• Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
• Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.