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> Pumpkin Pecan Pie Squares, dessert
molly
post Oct 6 2004, 11:56 PM
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CRUST:

1 cup Whole Wheat Flour
1/2 cup Old Fashioned Oats
1/2 cup Splenda
1/2 cup Butter

FILLING:
3/4 c Splenda
15 oz canned pumpkin -- NOT pie filling
12 oz evaporated milk
2 large eggs
2 tsp pumpkin pie spice

TOPPING:
1/2 cup chopped Pecans

Preheat oven to 350 degrees.

CRUST:
Combine flour, oats, 1/2 cup Splenda and butter in a small mixer bowl.
Beat at low speed 1 to 2 minutes or until crumbly.
Press on the bottom of ungreased 9-by 13-inch baking pan.
Bake for 15 minutes.

FILLING:
Combine Splenda, pumpkin, evaporated milk, eggs and pumpkin pie spice in a large mixer bowl.
Beat at medium speed 1 to 2 minutes; pour over crust.
Bake 20 minutes.

TOPPING:
Sprinkle pecans over filling.

Continue baking 15 to 25 minutes or until knife inserted in center comes out clean.

Cool completely in pan on wire rack.

Cut into bars.

Serve, topped with Sugar Free Whipped Cream

16 servings

This is a DEEEEE-LICIOUS ending to a big Thanksgiving dinner!

molly (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif)

This post has been edited by molly: Oct 29 2007, 06:41 PM
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Frannie
post Oct 29 2007, 11:45 AM
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Molly. I made these this weekend and the crust is VERY nice. I'm wondering, however, about the filling part of the recipe. I noticed it lists water.. yet it is not in the directions part. Can you check this, if possible? The filling tasted a little 'watered down' and am wondering if it was supposed to be there? Thanks so much for all of your work in posting these recipes

Frannie


[quote name='molly' date='Oct 6 2004, 07:56 PM' post='9771']
CRUST:

1 cup Whole Wheat Flour
1/2 cup Old Fashioned Oats
1/2 cup Splenda
1/2 cup Butter

FILLING:
3/4 c Splenda
15 oz canned pumpkin -- NOT pie filling
12 oz water
12 oz evaporated milk
2 large eggs
2 tsp pumpkin pie spice

TOPPING:
1/2 cup chopped Pecans

Preheat oven to 350 degrees.

CRUST:
Combine flour, oats, 1/2 cup Splenda and butter in a small mixer bowl.
Beat at low speed 1 to 2 minutes or until crumbly.
Press on the bottom of ungreased 9-by 13-inch baking pan.
Bake for 15 minutes.

FILLING:
Combine Splenda, pumpkin, evaporated milk, eggs and pumpkin pie spice in a large mixer bowl.
Beat at medium speed 1 to 2 minutes; pour over crust.
Bake 20 minutes.
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