This is my diabetic version of a recipe from an Appalachian recipe site a few years ago.
1 can (15-oz) pumpkin puree
1/2 cup Splenda or Stevia granulated
1/4 cup Splenda Brown Sugar Blend
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon salt
1 Tablespoon cornstarch
4 eggs
1 1/2 cups milk
1 box sugar-free yellow cake mix
1 cup pecan pieces
1/4 cup Splenda Brown Sugar Blend
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon salt
1 Tablespoon cornstarch
4 eggs
1 1/2 cups milk
1 box sugar-free yellow cake mix
1 cup pecan pieces
1/2 cup toffee bits (omit if your blood sugar is not controlled)
1/2 cup butter, melted
Preheat the oven to 350 degrees.
Spray a 9 x 13 baking dish with non-stick spray; set aside.
Whisk together the pumpkin, Splenda products, cinnamon, nutmeg, ginger cloves, salt, cornstarch, eggs, and milk. Pour into the prepared pan.
Stir together the cake mix, pecan pieces, and toffee bits, sprinkle evenly over the top of the pumpkin mixture. Drizzle the butter over the top.
Bake at 350 degrees for 60 minutes.
Remove from oven and cool slightly. Serve warm with ice cream or refrigerate and serve cold with Cool Whip.
Yield: 12 servings (one serving per day!)
file photo for reference
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.