need a pumpkin cheesecake recipe
Yankee Rose, I always make a pumkin pie for Thanksgiving that is crustless with splenda. Lower carb and diabetic friendly since both of my parents are diabetic. It is wonderful and I love it more without the crust.
15 oz. canned pumpkin, 2 eggs, 1/2 cup spenda, 1/4 c. caramel or vanilla sf syrup, 1/2 c soy milk (or milk of your choice), 1/4 tsp salt, 1 1/2 tsp pumpkin pie spice. mix. pour into a pam sprayed pie pan. bake at 350 for 45-55 minutes. let cool.
after it cools you could even add an extra layer with greek yogurt mixed with cheese cake pudding and top the whole pie with that for a layered pumpkin cheesecake?....and put in the fridge....might be good and full of protein! Might try that this year!
15 oz. canned pumpkin, 2 eggs, 1/2 cup spenda, 1/4 c. caramel or vanilla sf syrup, 1/2 c soy milk (or milk of your choice), 1/4 tsp salt, 1 1/2 tsp pumpkin pie spice. mix. pour into a pam sprayed pie pan. bake at 350 for 45-55 minutes. let cool.
after it cools you could even add an extra layer with greek yogurt mixed with cheese cake pudding and top the whole pie with that for a layered pumpkin cheesecake?....and put in the fridge....might be good and full of protein! Might try that this year!
*~Sue~*
4'11.5"- HW 239/SW 203.3/CW 115.7 /GW 110
4'11.5"- HW 239/SW 203.3/CW 115.7 /GW 110
~No one can make you feel inferior without your consent. ~ Eleanor Roosevelt (1884-1962)~
Here is a good low-carb crustless recipe:
http://www.food.com/recipe/low-carb-pumpkin-cheesecake-104544
http://www.food.com/recipe/low-carb-pumpkin-cheesecake-104544
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