1 can solid pack pure pumpkin

1 small package Jello SF Vanilla Instant pudding

¼ cup 1% lowfat milk

1 t. ground cinnamon

1- 8 oz. SF cool whip

Beat pumpkin, pudding, milk, and cinnamon.   Fold in Cool Whip till thoroughly blended.   Cover and chill.   For a big group you will need to double or triple the recipe.





 

                         SUGAR FREE  TURTLE PUMPKIN PIE

¼ cup + 2 T. Sugar Free Caramel ice cream topping, divided ( found on ice cream isle in most stores. )

1 Honey Maid Graham Cracker Crust

½ cup +2 T. pecan pieces, divided

1 cup cold milk

2 – 3.4 oz. ea. Jello SF Vanilla instant pudding

1 cup canned solid pack pumpkin

1 t. ground cinnamon

½ t. ground nutmeg

2 – 8 oz. tubs SF Cool Whip, thawed and divided

Pour ¼ cup SF Caramel topping into the crust; sprinkle with pecans.   Beat milk, pudding mixes, pumpkin and spices with a wisk till well blended.    Stir in 1 tub of Cool Whip.   Spread into the crust.   Refrigerate at least 1 hour.   Top with remaining cool whip, SF caramel topping and pecans before serving.




 

                                 SUGAR FREE PECAN PIE

1-9" pie crust

Oven 350*

4 eggs

1 1/3 cup splenda

1 cup Log Cabin SF Syrup

1/3 cup melted butter

1 cup chopped pecans ( can use whole but cuts better with chopped )

dash salt

Beat eggs, splenda, salt, syrup, and butter.   Pour into unbaked pie shell.   Arrange pecans on top ( won’t float to the top like reg. recipe ).    Bake 50 minutes or till knife inserted half way between center and crust comes out clean.   Cool and enjoy.