The “Great Pumpkin” Pumpkin Pie
SPLENDA
1/2 15-ounce package refrigerated piecrust
1 15-ounce can pumpkin
3/4 cup SPLENDA No Calorie Sweetener, Granular
1/3 cup packed dark brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup half-and-half
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1. Preheat oven to 375°F.
2. Unfold piecrust; press out fold lines. Fit piecrust into a 9-inch pie pan
according to package directions; fold edges under and crimp.
3. Stir together pumpkin, SPLENDA No Calorie Sweetener, brown sugar,
cinnamon, ginger, salt, cloves and half-and-half until blended. Add eggs
and vanilla, stirring until well blended. Pour filling into piecrust.
4. Bake for 50-60 minutes, or until set in the center. Cool completely on a
wire rack. Makes 8 servings.
Fruit Pizza
DEL MONTE FRESH PRODUCE
Nonstick cooking spray
1 prepared thin-crust 12-inch pizza crust
8 ounces light cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 banana, peeled and sliced
4 cups assorted fresh fruit from Del Monte* fruit tray: grapes,
mango, pineapple and strawberries
1/4 cup raisins
1/4 cup pecans or pistachios, chopped
1. Preheat oven to 350°F.
2. Spray a 12-inch pizza pan with cooking spray. Place crust on the pan
and bake for 8-10 minutes. Cool.
3. In a small bowl, blend cream cheese, sugar and vanilla. Spread mixture
over cooled crust.
4. Arrange banana slices in a layer over cream cheese mixture.
5. Arrange remaining fruit slices in circles on bananas, varying colors
and shapes.
6. Sprinkle with raisins and nuts.
7. Cut into 10 wedges. Makes 10 servings.
* Brands may vary by region; substitute a similar product.
