Recipe by Redneck Epicurean
The fall season is the time when we prepare pumpkin and apple dishes because that's what is commonly harvested around this time. But with this recipe, you can prepare these year-round (and you'll want to once you try them!!) thanks to canned pumpkin. Keep in mind this is not pumpkin pie filling, but just plain pumpkin.
Top Review by Outta Here
Nice flavor, but I also had a hard time swirling the filling. I will make them again, and use a smaller pan as suggested, and bake longer. Made in Amy's memory for the 2008 Diabetic Awareness Tag Game.
- 1 cup sugar-free canned solid-pack pumpkin
- 1 cup Splenda granular (sugar substitute)
- 1 egg
- 1⁄3 cup vegetable oil
- 1 cup self-rising flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 4 ounces fat free cream cheese, softened
- 1⁄4 cup Splenda granular (sugar substitute)
- 1 egg
Directions See How It's Made
- Preheat the oven to 375 degrees.
- Grease a 9x13 pan.
- For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
- For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
- Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
- Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.