PUMPKIN-SPICE DESSERT
Base:
1 cup Carbquik
1/4 cup rolled oats
1/4 cup cold butter
1 ounce pecans, finely chopped, 1/4 cup
1/2 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses

In a large bowl, cut the cold butter into the Carbquik and oats with a pastry blender until crumbly. Add the pecans, then drizzle the Splenda and molasses over the crumb mixture. Cut in with the pastry blender until as well blended as possible. It should be crumbly, but not too dry. Press firmly onto the bottom of an ungreased 9x13" pan. Bake at 350 8 minutes until set and just starting to brown slightly; cool a few minutes.

Filling:
15 ounce can pumpkin
1 1/2 cups heavy cream
2 eggs
3/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice, see recipe below

In the same bowl that you used to mix the base ingredients, beat all the filling ingredients on medium-low speed until blended well. Pour over the base and bake at 350 20 minutes. Meanwhile, prepare the topping.

Topping:
2 tablespoons butter, melted
1/2 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses
2 ounces pecans, chopped, 1/2 cup

In the same mixing bowl, mix the melted butter, Splenda and molasses; stir in the pecans. Using your fingers, sprinkle the topping over the filling as evenly as possible and bake at 350 20-25 minutes or until the filling is set and no longer jiggly in the center. Cool and chill before serving.

Makes 12-18 servings
Do not freeze

With granular Splenda:
Per 1/12 Recipe: 276 Calories; 25g Fat; 5g Protein; 15g Carbohydrate; 6g Dietary Fiber; 9g Net Carbs
Per 1/18 Recipe: 184 Calories; 16g Fat; 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per 1/12 Recipe: 262 Calories; 25g Fat; 5g Protein; 11g Carbohydrate; 6g Dietary Fiber; 5g Net Carbs
Per 1/18 Recipe: 175 Calories; 16g Fat; 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

If you like pumpkin pie, I'm sure you'll enjoy this. I'm not a fan, but with enough whipped cream I thought it was pretty good. This was originally a Bisquick recipe that I tweaked. The original recipe said that it makes 18 servings, but I see now that they're a bit skimpy. If you can afford the extra carbs, I've included the counts for larger servings as well.

PUMPKIN PIE SPICE
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Mix together well. Makes 2 1/4 teaspoons.


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