What is a good, easy, tasty sugar-free recipe for Pumpkin Pie and/or Cheesecake?!
P.S.- If at all possible I'd like to make the crust from scratch so please include that if you can
Answers: Please be as specific as possible and if you use cooking terminology please give the definition as I am not always familiar with them.
P.S.- If at all possible I'd like to make the crust from scratch so please include that if you can
This recipe uses a prepared crust from the grocery store. They are great if you want to try that. I will add a homemade crust later though.
The Great Pumpkin Pumpkin Pie Serves: 8
Preparation Time: 10 Minutes
Cooking Time: 1 Hour
Total Time: 1 Hour 10 Minutes
What you need:
1/2 (15 ounce) package refrigerated piecrust
1 (15 ounce) can pumpkin
3/4 cup SPLENDA? No Calorie Sweetener, Granulated
1/3 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup half-and-half
3 large eggs, lightly beaten
1 teaspoon vanilla extract
What you do:
1 Preheat oven to 375 degrees F.
2 Unfold piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp.
3 Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust.
4 Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.
Submitted by: Maker of SPLENDA? Sweetener Products
Nutrition Info (per serving)
Calories 230 | Calories from Fat 100 | Protein 5g | Fat 12g (sat 5g) | Carbohydrate 28g | Fiber 2g | Cholesterol 95mg | Sodium 280mg | Sugar 12g
?2007 Splenda
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Pie Crust from scratch:
INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
DIRECTIONS
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
have a friend make you a real cheesecake and ask him or her to tell you it's sugar-free.
I use the Libby one only replace the sugar with Splenda. It's delicious.:)
Libby's? Famous Pumpkin Pie
Prep Time: 10 MinutesCook Time: 1 Hour Ready In: 1 Hour 10 Minutes
Yields: 8 servings
INGREDIENTS:
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S? 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE? CARNATION? Evaporated Milk
DIRECTIONS:
1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Ingrediants***
2 eggs
1 (15 ounce) can pumpkin
3/4 cup Splenda granular
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 (12 ounce) can evaporated milk
1-9 inch unbaked pie shells
1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
4. Bake 15 minute at 425.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream.