tasty Diabetic-Friendly Pumpkin Recipes - Oatmeal Cookies and Chiffon Pie

Pumpkin is a very salutary food that is often overlooked except in the fall and during the Thanksgiving and Christmas holidays. But pumpkin is something we should all eat more often. The recipes in this article offer you some new ideas to use this salutary ingredient. Diabetic kindly but so tasty no one will even consideration they aren't made with sugar! The pie is a separate twist on the primary pumpkin pie. This Pecan Topped Pumpkin Pie is a chilled chiffon pie and the Pumpkin Oatmeal Nut Cookies are a tasty way to add salutary pumpkin to the primary oatmeal cookie.

Pecan Topped Pumpkin Pie
1 9-inch unbaked pie shell
1 can (16-oz) pumpkin
2 large eggs
1/2 cup Splenda Granulated
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 1/2 cups half and half cream
Pecan Topping, method below
3 tbsp sugar-free maple-flavored syrup

Food And Dessert

Combine the pumpkin, eggs, Splenda, salt, cinnamon, ginger, cloves, and cream together in a large bowl. Beat to blend thoroughly. Pour the pumpkin mixture into the unbaked pie shell. Bake the pie at 400 degrees for 45 to 50 minutes until set. A knife inserted in the town will come out clean when the pie is done.

Pecan Topping:
1/2 cup Splenda Brown Sugar Blend
1/2 cup finely chopped pecans
1/4 cup all-purpose flour
1/4 cup butter

Combine all the ingredients together, tossing with a fork until completely mixed. Sprinkle the topping mixture over the pie. Drizzle the maple-flavored syrup over the topping.

Allow the pie to cool completely.

Pumpkin Oatmeal Nut Cookies
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/3 cups quick oats
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup butter, softened
1/2 cup Splenda Baking Blend
1/2 cup packed Splenda Brown Sugar Blend
1 cup canned pumpkin or cooked pumpkin puree
1 large egg
1 tsp vanilla citation
3/4 cup chopped walnuts or pecans
3/4 cup raisins, optional

Preheat oven to 350 degrees.
Spray baking sheets with nonstick cooking spray; set aside.

In a medium bowl concentrate the flours, oats, baking soda, cinnamon, and salt; set aside.

In a large mixer bowl beat butter, Splenda both white and brown, until light and fluffy. Add pumpkin, egg, and vanilla citation mixing well. Add the flour mixture and mix in well. Stir in the nuts and raisins, if using. Drop the cookie dough by rounded tablespoons onto the ready baking sheets.

Bake at 350 degrees for 14 to 16 minutes until cookie are lightly browned and set in the centers. Allow to cool on baking sheets for a concentrate of minutes then take off to wire racks to cool completely.

Yield: 4 dozen cookies

Enjoy!

tasty Diabetic-Friendly Pumpkin Recipes - Oatmeal Cookies and Chiffon Pie