SugarFree Pumpkin Pie from Baking SugarFree on Vimeo.
A special thanks to Recipe 4 Living for sharing this recipe with us!
1 9-inch baked pie shell
2 small boxes sugar-free instant vanilla pudding
2 C. milk
2 C. plain canned pumpkin (not pumpkin pie mixture)
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon
Mix all ingredients in mixer until smooth. Pour into baked pie shell and chill until ready to use.
1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup potato starch (not potato flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup light brown sugar
2 organic free range eggs, beaten
1/2 cup organic canola oil
1/2 cup rice milk
1 tablespoon bourbon vanilla extract
1 heaping cup diced peeled apple (we used two medium apples)
Preheat the oven to 375ºF. Line a twelve cup muffin tin.
In a large mixing bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg and brown sugar.
Add the eggs and oil, and beat to combine. Add the rice milk and vanilla extract, and continue beating for a minute or two until the batter is smooth and elastic.
Stir in the apple pieces by hand.
Spoon the batter evenly into the muffin cups.
Bake in the center of a preheated oven for about 22 minutes, until the muffins are domed, and firm.
Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack.
Option: Sift tops with powdered sugar when cooled a bit.
Wrap and bag leftover muffins, and freeze them to preserve texture. These gems make perfect grab-and-go treats.
Make one dozen muffins.
Fridays are now being dedicated to spreading the love for SugarFree Baking! Every Friday I will post a receipt that I found elsewhere, so we can start to spread and share our SugarFree receipts.
1 cup Fat Free Cool Whip, thawed**
1/2 cup low fat peanut butter
1 package of sugar-free chocolate instant pudding
3 ounces grapenuts cereal
Mix everything except cereal in mixer.
Pour into 9x13 pan.
Sprinkle top with cereal.
Place in freezer.
**You can substitute softened sugar-free ice cream such as chocolate, vanilla, or pralines and cream. Truly a good sugar-free desert!
3 1/2 ounces unsweetened chocolate
12 tablespoons unsalted butter
1 1/2 cups Splenda
3/4 teaspoon vanilla
3 large eggs, room temperature
1 cup + 2 tablespoons all purpose flour
1/2 cup chopped walnuts (optional)
Melt chocolate and butter together. Add vanilla and eggs. Mix well. Add flour and chopped walnuts. (Make certain everything is well blended).
Pour into 8 inch square pan sprayed with Pam. Bake at 350 degrees for 25-30 minutes. Cool one hour before cutting.
**You can substitute Splenda Blend rather than regular Splenda if you wish. Just remember that it only requires 1/2 the amount of Splenda Blend, while Splenda is measure for meausre.**
4 ounces cream cheese
1/2 cup peanut butter
12 ounces cool whip
1 cup splenda
Graham Cracker Crust
Soften cream cheese. Mix cream cheese and peanut butter together. Add Splenda. Mix well. Fold in cool whip. Pour into pie crust. Top with additional cool whip.
1 1/2 cup cold water
1 1/2 tablespoons cornstarch
4 packages equal
4 ounces strawberry Jell-O
4 cups strawberries, sliced
Graham Cracker Crust
Mix water and cornstarch. Cook until thick.
Sprinkle with Jell-O and add equal. Stir and cool.
Stir well to coat strawberries.
Pour into 8 inch graham cracker crust.
Top with cool whip.
4 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2/3 cup Splenda Sugar Blend for Baking
1 cup light sour cream or reduced fat whipped topping
add strawberries if you desire
Preheat oven to 250 degrees. Line baking sheets with parchment paper.
Beat egg white, cream of tartar and vanilla at high speed.
Drop by teaspoon (about 1 1/2 inches). Makes about 40.
Bake one hour and 15 minutes. Let stand for eight hours or overnight. To serve, fill with cream and top with strawberries.