SF Recipes

So yesterday Rick asked me for some of my SF recipies.  Here are three of them.  I  have a couple  more and I have to dig them out and will over the next few days.  The Mock Sweet Potato Pie one I came up with a few years ago and everyone now asks me if I'm going to make it every year.  The first pumpkin pie recipe is my favorite although more work then the second one. 

MOCK SWEET POTATO PIE (NO PIECRUST)

 

1 package Butternut Squash (this is sold in the supermarket...well most of them...and is already cut)

1/4 - 1/2 small Sweet Potato (optional, but I like theconsistency it brings to the dish)

1/3 cup Splenda

1/4 cup SF Maple Syrup (I prefer the Smuckers brand
Table Syrup)

1 - 2 tsp cinnamon (depends how much cinnamon flavor
you like...I like alot)

Microwave the Squash per package directions but make
sure it gets soft enough. The pieces will darken as itcooks and this is fine. Either microwave or boil the potato until it is soft. Discard the peel from the potato.  Mash the squash and potato until smooth.  Add the remaining ingredients and spread in a pie pan that you have sprayed with Pam. Drizzle some more SF maple syrup on the top. Bake in a
350 degree oven for about 20 minutes. Serve and enjoy.

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Splenda Pumpkin Pie (this is my favorite pumpkin pie recipe)

 

Preparation Time: 10 min.

Bake Time: 35-40 min.

Makes: 2 (9-inch) pies (16 servings)

 

o      2 Prepared Pie Crusts

o      1 (30 oz.) large can Pumpkin Puree

o      1 1/2 cup SPLENDA® No Calorie Sweetener, Granular

o      4 Tbsp. Corn Starch

o      1 tsp. Cinnamon

o      1 Tbsp. Pumpkin Pie Spice

o      1/4 tsp. Salt

o      4 Eggs

o      1 1/4 Cup Heavy Cream

o      1/2 Cup Milk

o      2 Tbsp. Vanilla

 

 

Preheat oven to 400° F.

 

Blend pumpkin puree, SPLENDA® Granular, cornstarch, spices, and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well.

 

Pour into prepared pie crusts. Bake in preheated 400° F oven for 35-40 minutes or until set in the center and the crusts are golden brown.

 

 

 

SUGAR FREE PUMPKIN PIE (this is an easier pumpkin pie recipe as opposed to my favorite above)

1 (9") pie crust (made from polyunsaturated fats), baked 1 (16 oz.) can pumpkin 2 sm. (4 serving) pkg. Jello sugar free vanilla pudding & pie filling 2 c. skim milk 2 tsp. pumpkin pie spice Pour milk into a 2 quart saucepan. Stir in pudding and pumpkin pie spice until dissolved. Add pumpkin and blend until well combined. Heat mixture on medium heat until it boils. Gently boil for 1 minute, stirring to prevent burning. Pour into cooled 9" crust. Chill. Mixture will thicken as it cools.

 

Thank you for sharing your yummy recipies with us, Steph! I for one can't wait to try these! My mom is a insulin dependent diabetic, and she is always looking for the s/f pumpkin pies.
They cost anywhere from $5-8 in the stores. This will certainly help out for the holidays. One word of advice though. I heard on the news that they said this year there is going to be a shortage of the canned pumpkin. Crops were bad or something. So I would go out and buy enough for thanksgiving, christmas, and a little extra, before they hike up the prices.
m-m-m-m good!! Thanks again! Can't wait to see what other recipies you have!

Hugs,
Michelle

Stephanie...just wanted to shout out a BIG THANK YOU!!  My hubby loves sweet potato and pumpkin pies but I stopped making them when I didn't have a receipe.  I'm all thumbs in the kitchen and 'converting' receipes is a challenge for me.  Heck, getting a receipe to turn out at all is a challenge..converted or not  LOL

Thanks for taking the time to post them here!
Nancy

Bless is the Life that enjoys the Journey...unknown

MMMMMMMMMMMMMMMMM.....Thanks for the information!

And click the print....

Thanks so much I want to make one for the holiday next week. Myself and grandfather have to do the sugar free and I think this will work well.

Mmmmm..... Thanks for sharing!! I might just have to pretend to be domestic and make us some pies this year

Thanks Stephanie. I am looking forward to trying these recipes out.

MsBlues

Thanx for the recipes Steph, they sound soooo yummy... x0x0x0