Preparation Time:
Bake Time:
Makes: |
30 minutes
45 minutes
12 servings |
Directions:
Crust
- Cream butter and Splenda® until fluffy.
- Add Vanilla Ice Cream and water and blend.
- Add flour and mix well.
- Press dough into bottom and 2 inches up sides of a 9-inch spring-form pan.
- Bake at 350°F for 5 minutes.
Filling
- Blend together Splenda® and Vanilla Ice Cream. Add cream cheese and mix at low speed for
1 minute. Scrape bowl and mix 30 seconds on medium speed.
- Add pumpkin and spices and mix until well incorporated, scraping bowl with spatula as needed.
- Pour filling into crust.
- Bake at 350°F for 45 minutes or until firm.
- Let cool before removing sides of pan.
Dietary Exchanges:
- 1 ½ Starch
- ¼ Lean Meat
- 4 Fat
Nutrient Content Claims:
- Good Source of Protein
- Excellent Source of Vitamin A
- Good Source of Iron
|
Crust
1/3 cup
1/3 cup
1 1/2 tbsp
1/4 cup
1 1/4 cup
Filling
3/4 cup
3 tbsp
2-8 oz. packages
1 - 16 oz can
1 tsp each |
Soft Butter
Splenda®, granular
Vanilla Ice Cream
Water
Flour
Splenda®, granular
Vanilla Ice Cream
Cream Cheese
Pumpkin
Cinnamon, Cloves, Ginger, and Nutmeg |