Healthy Pumpkin Pie. Pumpkin is a very healthy food that is often ignored, except in autumn and during the Thanksgiving and Christmas holidays. But the pumpkin is something we all need to eat more often. Recipes in this article offers some new ideas for healthy ingredients. Diabetes-friendly, but so delicious no one will see that they are not made with sugar! Another cake turned into a traditional pumpkin pie. This pecan pie pumpkin chiffon cake is cold and Pumpkin Nut Cookies Oatmeal is a delicious way to add a healthy pumpkin pie for the traditional wheat.
Pecan pie pumpkin top
A 9-inch pie crust is not baked
1 can (16 oz) pumpkin
2 large eggs
1 / 2 cup Splenda Sand
1 / 2 teaspoon salt
1 teaspoon ground cinnamon
1 / 2 teaspoon ground ginger
State teaspoon cloves 1 / 4
1 1 / 2 cup cream, half and half
Pecan topping, recipe follows
3 tablespoons sugar, syrup, there is no sense
Combine pumpkin, eggs, Splenda, salt, cinnamon, ginger, cloves and cream in large bowl. Beat to mix thoroughly. Pour pumpkin mixture into pie shell that is not burned. Bake cake at 400 degrees for 45-50 minutes to harden. Blade mounted in the middle of the net when the cake will be done.
Pecan Topping:
1 / 2 cup Splenda Brown Sugar Blend
1 / 2 cup finely chopped pecans
1 / 4 cup flour
1 / 4 cup butter
Mix all ingredients, tossing with fork until blended. Sprinkle topping mixture over cake. Drizzle maple syrup to taste the toppings.
Let the cake cool completely.
PUMPKIN NUT COOKIES Oatmeal
1 1 / 2 cup flour
1 / 2 cup flour
1 1 / 3 cup quick oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 / 2 teaspoon salt
1 cup butter, softened
1 / 2 cup Splenda Baking Blend
1 / 2 cup Splenda Brown Sugar Blend, packed
1 cup canned pumpkin or cooked pumpkin puree
1 large egg
1 teaspoon vanilla extract
3 / 4 cup chopped walnuts or pecans
3 / 4 cup raisins, optional
Preheat oven to 350 degrees.
Spray baking sheet with nonstick cooking spray separately specified.
In a bowl, combine flour, wheat flour, baking powder, cinnamon and salt, set aside.
In a mixing bowl beat butter and large, both white and brown Splenda until light and fluffy. Add pumpkin, egg and vanilla extract and stir well. Add the flour mixture and stir well. Stir in nuts and raisins, if using. Drop by rounded tablespoons of batter into prepared cake pan.
Bake at 350 degrees for 14 to 16 minutes until cookies are slightly brown and inserted into the center. Cool in pan a few minutes later a wire rack to cool completely.
Pecan pie pumpkin top
A 9-inch pie crust is not baked
1 can (16 oz) pumpkin
2 large eggs
1 / 2 cup Splenda Sand
1 / 2 teaspoon salt
1 teaspoon ground cinnamon
1 / 2 teaspoon ground ginger
State teaspoon cloves 1 / 4
1 1 / 2 cup cream, half and half
Pecan topping, recipe follows
3 tablespoons sugar, syrup, there is no sense
Combine pumpkin, eggs, Splenda, salt, cinnamon, ginger, cloves and cream in large bowl. Beat to mix thoroughly. Pour pumpkin mixture into pie shell that is not burned. Bake cake at 400 degrees for 45-50 minutes to harden. Blade mounted in the middle of the net when the cake will be done.
Pecan Topping:
1 / 2 cup Splenda Brown Sugar Blend
1 / 2 cup finely chopped pecans
1 / 4 cup flour
1 / 4 cup butter
Mix all ingredients, tossing with fork until blended. Sprinkle topping mixture over cake. Drizzle maple syrup to taste the toppings.
Let the cake cool completely.
PUMPKIN NUT COOKIES Oatmeal
1 1 / 2 cup flour
1 / 2 cup flour
1 1 / 3 cup quick oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 / 2 teaspoon salt
1 cup butter, softened
1 / 2 cup Splenda Baking Blend
1 / 2 cup Splenda Brown Sugar Blend, packed
1 cup canned pumpkin or cooked pumpkin puree
1 large egg
1 teaspoon vanilla extract
3 / 4 cup chopped walnuts or pecans
3 / 4 cup raisins, optional
Preheat oven to 350 degrees.
Spray baking sheet with nonstick cooking spray separately specified.
In a bowl, combine flour, wheat flour, baking powder, cinnamon and salt, set aside.
In a mixing bowl beat butter and large, both white and brown Splenda until light and fluffy. Add pumpkin, egg and vanilla extract and stir well. Add the flour mixture and stir well. Stir in nuts and raisins, if using. Drop by rounded tablespoons of batter into prepared cake pan.
Bake at 350 degrees for 14 to 16 minutes until cookies are slightly brown and inserted into the center. Cool in pan a few minutes later a wire rack to cool completely.
