The Great Pumpkin Pumpkin Piecame In My Splenda Newsletter Recipes

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SPLENDA EASY PUMPKIN PIE



Splenda Easy Pumpkin Pie image

You really can't taste the difference in this recipe compared to the regular sugar recipe. This recipe came from the Splenda Website we used it for Thanksgiving and plan to use it again for Christmas.

Provided by Chefs Apprentice

Categories     Pie

Time 1h45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

3/4 cup Splenda granular, no calorie artificial sweetener
2 tablespoons light molasses
1/4 teaspoon salt
2 teaspoons ground cinnamon
4 egg whites
1 (15 ounce) can pumpkin puree
1 1/4 cups fat-free evaporated milk
1 (9 inch) unbaked pie shells
frozen fat-free whipped topping, thawed

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.

SPLENDA PUMPKIN CAKE



Splenda Pumpkin Cake image

I have not tried this recipe. I'm posting this for future use. I got this recipe from Lea in WV at Obesity Help. This was a Betty Crocker recipe and was full sugar and even included a confectioner's sugar glaze on top. You do NOT miss that glaze in this cake! I've made this cake numerous times for bake-sale type fundraisers (both my bariatric support group AND my 4-H club) and it is always a hit and sells out at every event. Great option for diabetics and WLS postops. This is a very simple, dump-it-all-in-the-bowl cake batter. I've made it with the regular, yellow box Bisquick AND with the white, Heart Smart version and could not tell the difference... I have already cut the brown sugar back and subbed Splenda for part of it. The 1/2 cup brown sugar is the same amount you'd get if you used Splenda brown sugar in place of the original amount of brown sugar... I make mine in a bundt pan and slice into 15 slices. How much sugar do you figure there is in 1/15th of a half cup of brown sugar??

Provided by internetnut

Categories     Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 8

3 cups original Bisquick baking mix
1 1/2 cups Splenda granular, sugar substitute
1/2 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine, softened
2 1/2 teaspoons pumpkin pie spice
1/4 cup milk
4 eggs
16 ounces pumpkin puree (not pumpkin pie mix)

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.

Nutrition Facts : Calories 188.6, Fat 8.3, SaturatedFat 3.4, Cholesterol 65.6, Sodium 352, Carbohydrate 24.8, Fiber 0.7, Sugar 10.4, Protein 4.1

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