IPB

Welcome Guest ( Log In | Register )

> Pumpkin Pecan Pie Squares, dessert
molly
post Oct 6 2004, 11:56 PM
Post #1


Master
*****

Group: Members
Posts: 2,017
Joined: 24-January 03
From: Indiana
Member No.: 51



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
Go to the top of the page
 
+Quote Post

Posts in this topic


Reply to this topicStart new topic
1 User(s) are reading this topic (1 Guests and 0 Anonymous Users)
0 Members:

 



Lo-Fi Version Time is now: 16th January 2018 - 07:24 AM