Need recipe for pumpkin pie

Hey ladies this will be my first Thanksgiving since my surgery and I was wondering did anyone make pumpkin pies with splenda or other sugar substitutes? I am courious how it tasted. Any recipes will be appreciated, for my Thanksgiving dinner including yams and etc.  Also for Christmas cookies. We are having a cookie exchange at our church and I want to make them sugar free.
Thanks,
Tomygirl

Some of my favs...when I could eat Splenda!

Pumpkin Cheesecake Sandwich Cookies


1/2 cup butter
1 cup Splenda
1 large egg, beaten
1 cup packed canned pumpkin (not pumpkin pie filling)
2 tsp. Vanilla
1 tablespoon pumpkin pie spice (OR 3 teaspoons ground cinnamon, 1/2 tsp. ground nutmeg, 1/4 tsp. ground cloves; 1/4 tsp. ground ginger)
2 tsp. Baking powder
pinch of salt - brings out the natural sweetness in the pumpkin
2 1/2 cups all-purpose flour

Filling:
Jell-O brand Sugar-free Cheesecake flavored pudding mix
4 ounces Cream Cheese, softened to room temperature
1/2 cup Milk, as needed
6 to 8 ounces of cool whip

Cream together butter, Splenda, egg and pumpkin. Stir in the vanilla and pumpkin pie spice. In a separate bowl sift together (for no lumps) the baking powder, salt and flour. Add the flour mixture to the pumpkin mixture by thirds, stirring well after each addition. With a damp sponge wipe a large surface. Place a sheet of waxed paper on the slightly damp surface and roll out the dough to about a 1/4 inch thickness in a rectangle. Take a 2 or 3 inch round cookie cutter. Dip it in flour and smack it on the board to remove excess flour. Cut the cookie out. Repeat for each cookie.

Place on a LIGHTLY greased cookie sheet (I used Reynold's Release foil - no oil/grease or spray required!), leaving 1-inch between cookies. Bake at 400 degrees 12 to 16 minutes or until just golden. Remove to wire rack and cool completely.

Mix together the jello, milk and cream cheese until smooth in a food processor (or by hand, but really work the lumps out as best as possible). May need to add a bit more milk to make creamier. Add the cool whip. Chill, if needed to make spreadable, but not runny. Spread between two cookies and sandwich them together. Store in the refrigerator.




Peanut Butter Oatmeal Cookies

2 Large Whole Eggs, beaten
2 cups Splenda
1 stick Butter, melted to a VERY soft state, but not liquid
1 cup Peanut Butter
1 tsp. Real Vanilla (or 1 and 1/2 tsp. imitation vanilla)
1 and 1/2 tsp. cinnamon and a small dash
1 tsp. Baking Soda
3 cups Old Fashioned Rolled Oats (not the instant or quick kind)
1 8-ounce Hershey's sugar-free chocolate baking 'chunks'
2/3 cup unsweetened applesauce

Preheat oven to 350 F.



Using a mixing bowl whisk together, the eggs, Splenda and melted butter. Blend in the peanut butter until smooth. Add vanilla, cinnamon and baking soda. Fold in the rolled oats and baking chunks until well coated. Mix in the applesauce, until well incorporated. Set aside and allow dough to rest for 10 minutes.

Using a tablespoon (I used a restaurant-style rounded soup spoon), spoon dough onto a LIGHTLY greased cookie sheet (I used Reynold's Release Foil, instead of greasing - or you could use a Teflon coated cookie sheet) creating mounded cookies. Flatten slightly as they don't spread much during baking. Bake for 12 to 16 minutes, depending on your oven, until golden on the sides. Let rest on baking sheet for 5 minutes and then remove to cooling racks until completely cooled. You want to completely cool these as they are very delicate while hot. If you don't have any cooling racks, I recommend you flip these cookies over after half an hour so that they 'dry' completely on the underside before storing.



Makes roughly 3-dozen "generous" cookies.



Note: The purpose of resting the batter is it allows the applesauce to soak into the dry oats, making for a more tender cookie. The purpose of the cinnamon and applesauce is to eliminate the need for molasses or brown sugar. With this recipe, I didn't miss the brown sugar at all! 




1/2 c Margarine; softened
1 Egg
1 ts Vanilla
1/4 c Non-fat dry milk
1/2 c Splenda
1/4 c Water
1 c Flour
1/2 ts Baking soda
2 oz sugar free choc candy; diced or chips

Directions:
Cream together margarine and Splenda. Add egg, vanilla, non-fat dry milk and water. Beat 1 minute at medium speed. Fold in chocolate candy (or chips).
Drop from teaspoon onto ungreased cookie sheet. Bake at 350F for 20-25 minutes (I would check after 10 minutes).
 




Pumpkin Cake

Ingredients

1 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup brown sugar
3/4 cup canola oil
1 cup egg substitute
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Frosting
1 (8 ounce) package reduced fat cream cheese
1/4 cup butter, softened
1/2 teaspoon vanilla
1 drop imitation maple flavor
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup powdered sugar

Directions

PREHEAT oven to 350 degrees F.
Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.

MAKE CAKE.
Place SPLENDA® Granular, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
BAKE in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.

MAKE FROSTING.
Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.

Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Exchanges per serving: 1 1/2 starches, 2 fats




SUGAR-FREE PUMPKIN PIE

1 (9") pie shell, baked
1 (16 oz.) can pumpkin
2 sm. pkgs. (3 oz. each) vanilla sugar free pudding & pie mix (NOT instant)
2 c. skim milk
2 tsp. pumpkin pie spice

Pour milk in 2 quart saucepan. Stir in pudding and pumpkin and blend until well combined. Heat mixture on medium heat until it boils. Gently boil for 1 minute. Pour in cooled pie shell. Chill. Mixture will thicken when it cools.
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SUGAR FREE PUMPKIN PIE

1 1/2 c. milk
1 can cooked pumpkin
1 lg. size vanilla pudding, sugar-free
1 c. Lite Cool Whip
1 tsp. pumpkin pie spice
Optional: Chopped nuts

Add milk to pudding; then, combine all ingredients. Put this combination into a cooked pie shell. Top with Cool Whip and chopped nuts.
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NO-BAKE SUGAR-FREE CHEESE CAKE

1 env. plain gelatin
6 packets Equal
8 oz. pkg. softened cream cheese
1 sm. box instant sugar-free Jello pudding mix
1 c. low-fat milk
Graham crackers crumbs
Fruit to garnish

Dissolve 1 envelope plain gelatin and 6 packets of Equal in 1/2 cup boiling water in mixing bowl or blender. Add cream cheese, instant sugar-free Jello pudding and milk. Blend until smooth then pour into pie plate lined with plastic wrap. Refrigerate until firm (overnight if possible). Turn out on plate, sprinkle with graham cracker crumbs, if desired or may be garnished with fruit.
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EASY CHEESE CAKE (DIABETIC SUGAR FREE)

4 eggs
1 c. milk
6 pkgs. sweet and low
2 (8 oz.) pkgs. cream cheese, room temperature
2 tbsp. cornstarch
1 tbsp. vanilla

Put all ingredients into blender at one time and blend until all lumps are gone. Pour into buttered 8 inch square pan. Bake at 325 degrees for 1 hour. This will become firm in refrigerator.
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CHEESE CAKE (SUGAR FREE)

1 pkg. sugar free Jello instant pudding
1 (8 oz.) or larger (if desired) Cool Whip (lite)
Graham crackers

Mix pudding from directions on box then blend the Cool Whip with the pudding (lite cream cheese can be added if desired). Line 9"x13" container with graham crackers. Pour mixture over crackers (this can be layered if you have enough mixture).
TOPPING: Lite cherry pie filling. Spread over top of mixture




Spiced Pumpkin Cheesecake
A tall, creamy cheesecake with the taste of pumpkin pie.
Crust:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans or walnuts
1/4 cup splenda 4 Tbsp. (1/2 stick) melted butter
For filling:
2 pounds (4 8-ounce packages) fat free cream cheese, softened
1 1/4 cups splenda
2 cups or 1 15-ounce can pumpkin puree
3 large eggs
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Make crust:
Preheat oven to 350 F. Combine all crust ingredients in a bowl and stir to mix well. Press the crust onto bottom and a little up the sides of a 9-inch springform pan. Bake for 10 minutes and cool. When the crust is cool enough to handle, wrap the outside of the pan with foil so that some of the filling doesn't ooze out of the pan.
While the crust is cooling, fill a baking dish large enough to hold a 9-inch spingform pan with 3/4 inch ho****er and place in the hot oven.
Make filling:
Beat together the cream cheese and sugar in a large bowl until smooth. Add the pumpkin puree and beat until smooth. Add the eggs and vanilla and spices and beat until smooth. Pour the mixture into the prepared crust. Carefully transfer the springform pan to the pan with water and bake 1 1/2 to 2 hours until the custard no longer shakes when you move the pan slightly. Turn heat off, open oven door and allow the cake to cool for two hours or more before removing from the oven and chilling, covered in plastic wrap until cold or overnight.
To serve, run a thin sharp knife around the inside edge of the springform pan and carefully remove the outside of the pan. Place the cake (bottom attached or removed) on a serving plate. Sprikle the cake with cinnamon if desired, and cut the cake with a thin sharp knife or with dental floss that's been stretched tightly between your hands.




ENJOY!!!  Hope you can use some of these.  Let me know if you do!

Thanks Tammy they sound good I will be trying them, will let you know how they are.

I just got this in my e mail.  I have not tried it yet but thought I would post for those interested.  It is from BE and Susan Maria


Served warm with a dollop of whipped cream, this cinnamon and ginger-flecked, creamy custard pie is an anytime favorite. It can also be an excellent addition to a holiday table, and a great dessert to cart along to a family member’s house so you can avoid the full-sugar pumpkin pie that is sure to be there.

1box (15 oz) Pillsbury® refrigerated pie crusts (I use these and no one suspects my crust is not home-made, in fact the pie in this photo is a Pillsbury crust)
¾ cup Splenda Granular
¼ teaspoon table salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs
One 15-ounce cans Libby’s 100% Pure Pumpkin (not pumpkin pie filling)
One 12-ounce can low-fat evaporated milk (not sweetened condensed milk)
Whipped cream sweetened with Splenda or Reddi-wip
 
Preheat oven to 325° F.  Line two regular pie plates with the crusts as directed on box.  

Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs in a large bowl and blend in the pumpkin and spice mixture.

Gradually blend in the evaporated milk.

Divide the pumpkin custard filling between the two pie plates. Bake 20 to 25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cool, then chill. Serve with a dollop of Splenda sweetened whipped cream or a squirt of Reddi-wip before serving if desired.

Makes two pies, each serving 8

Full portion:  Calories 113, fat 5g, carbs 12g, protein 3.5g

Thanks Girl, you are so awesome. You are a caring person and willing to help find things for us to eat healthier.
Tomygirl

I have always loved to cook and just because I eat less now does not mean that I still can't cook healthy and enjoy it, too!  I hope you do enjoy some of these.  Let me know if you need more...I am sure I have some!

Sounds so very yummy! Thanks!

Anytime!  Hope you enjoy them.