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Old 10-01-2015, 12:05 AM   #1
susieqrn
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Maple Pumpkin Pie Bars

I just ate one of these and they are soooooo good!

Maple Pumpkin Pie Bars
Yield: 16 bars

Crust:
1 cup plus 2 tbsp. pecan flour (I use Wellbee’s)
2 tbsp. coconut flour
1/3 cup butter, softened
4 tbsp. Sukrin Gold or brown sugar substitute
2 tbsp. erythritol
1 tbsp. maple syrup
1/2 tsp. maple extract
1/2 tsp. xanthan gum
1/4 tsp. salt

Filling
4 oz. cream cheese, softened
1/4 cup slightly packed Sukrin Gold
2 tbsp. erythritol
2 tbsp. xylitol
2 eggs
1 cup pumpkin
1 small box SF vanilla pudding
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/8 tsp. nutmeg

Topping:
1 cup HWC
1 Tbsp. maple syrup
1/4 tsp. maple extract
cinnamon
1.Preheat oven to 350°F.
2.Combine almond flour, butter, sweeteners, maple syrup, extract, xanthan gum, and salt; blend until smooth.
3.Press mixture evenly into the bottom of an 8-inch square pan (sprayed with Pam) and bake 10 minutes (it won't look cooked through). Set aside and let cool.
4.Beat cream cheese until smooth and fluffy. Beat in sweeteners then add eggs one at a time, beating well after each addition. Add pumpkin, dry pudding mix, and spices and beat until blended; spoon over crust.
5.Bake 30 minutes or until set and starting to pull away from sides. Cool completely.
6.Meanwhile, beat HWC, syrup, and extract in large bowl on high until mixture forms stiff peaks. Refrigerate until ready to use (If you like a slightly sweeter cream, add a teaspoon of sweetener).
7.Spread whipped cream mixture onto dessert and sprinkle with cinnamon. Refrigerate for 1 hour before cutting into bars to serve.

Nutrition per serving:
Calories: 198
Fat: 17.65g
Total Carbs: 20.57g
Fiber: 1.21g
Sugar Alcohols: 13.54g
Protein: 3.01g
NET CARBS: 5.82g

*you can decrease carbs if you forgo the maple syrup and just use the extract
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Old 10-09-2015, 04:16 PM   #2
Hoosiergirl
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delicious!

Made this today and it has a wonderful flavor and texture. I couldn't wait to put the topping on it. Just used some Breyer'S carbsmart vanilla. I am sure the topping would be delicious! I took a photo but couldn't figure out how to post it. Sorry!
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Old 10-09-2015, 04:50 PM   #3
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Sounds incredible! I wish there was a place around here that catered to the low carb crowd so I could just buy a slice.
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Old 10-09-2015, 06:39 PM   #4
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It's been so long since I posted a pic I can't give you instructions, Hoosiergirl, but I know someone will tell you. Maybe search "posting a pic".
I'll check back, hope you can post one, recipe sounds good.
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Old 10-09-2015, 08:07 PM   #5
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I'm not good at pics either. I often wish I could post pics of my food. Sometimes a description just doesn't do it justice.
And Hoosiergirl, I never thought about using ice cream on it - that sounds delish! Glad you enjoyed it!
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Old 10-09-2015, 08:44 PM   #6
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Susie, does the pudding mix take up some of the water that is in canned pumpkin? I ask because a lot times when I'm using canned pumpkin, I will dry it out a tad by laying on paper towels. But when I saw the pudding mix, made me think I wouldn't need to.
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Old 10-10-2015, 02:20 PM   #7
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Yes, I believe it does JJJ's Mom. This wasn't dry at all. The cream cheese also adds creaminess.
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Old 10-13-2015, 08:18 PM   #8
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Do you think there is something that I could use in place of the pudding mix? I can't eat dairy.

It looks marvelous! :-)
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Old 10-14-2015, 02:40 PM   #9
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You use only the dry mix Grammy, without adding milk. I don't believe there is any dairy in the mix itself.
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Old 04-14-2018, 10:08 PM   #10
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bumping..............Susie, this reminded me of a high carb recipe I used to make that would easily adapt to your changes, instead of maple pumpkin, it's butterscotch. Putting it here for you to see

Ingredients:
1/2 c. margarine-soft
1/3 c. brown sugar
l c. plain flour l c. chp. pecans
2 pkgs. instant butterscotch pudding
3 c. milk 8 oz. cream cheese-soft
l c. conf. sugar 8 oz. cool whip


Instructions: Mix margarine, sugar, flour, and nuts. Spread in a 13x9 pan. Bake 15 mins. at 300. Cool. Mix cream cheese and conf.
sugar. Fold in l c. of cool whip. Spread on crust. Using
the 3 c. of milk, mix pudding. Pour on top of cream cheese.
Put the rest of the cool whip on top. Sprinkle with nuts.
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Old 04-15-2018, 10:32 AM   #11
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Just a note about SF vanilla pudding.
I often find the "vanilla" taste to be artificial and chemical and the yellow color is really phony, though that wouldn't matter in a recipe like this.

My solution for the times I use SF pudding is to buy the "white chocolate". It doesn't taste like white chocolate, but it's pleasant, has no funny chemical taste, is white (for recipes where color is important), and you can always add a bit of your own pure vanilla to it.

HTH someone!

Ginny in SC
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Old 04-15-2018, 10:41 AM   #12
susieqrn
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Oh, that sounds scrumptious JJJ'sMom. I love butterscotch! Gotta try that.

And thanks for the tip Ginny. I have often thought that about the vanilla too. I would never have thought to sub in the white chocolate.
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Old 04-15-2018, 10:53 AM   #13
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Quote:
Originally Posted by RexsreineSC View Post
My solution for the times I use SF pudding is to buy the "white chocolate". It doesn't taste like white chocolate, but it's pleasant, has no funny chemical taste, is white (for recipes where color is important), and you can always add a bit of your own pure vanilla to it.

HTH someone!

Ginny in SC
Ginny, I do the same thing, especially when making whipped cream. To stabilize it, I use a Tbs of SF white chocolate pudding powder per each cup of cream instead of using vanilla because I like the taste and color better.
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Old 04-15-2018, 12:26 PM   #14
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Omg Judy, great info, hadn't tht of just a bit of sf pudding mix. I tend to just sprinkle in a tad bit of gelatin to stabilize. I too don't care for the sf puddings by themselves, powdered or ready made but.........in a recipe with others things, they work. The same thing w/ sf jello, don't care for it on it's own. But I will say that the Wal Mart brand sf peach made into jigglers is great, I don't get a off taste but we each do have our own taste buds.
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Old 04-15-2018, 12:28 PM   #15
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Susie, I like the recipe above, made it once but what I think is the star in that recipe is the crust mix, thks
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Old 04-15-2018, 01:07 PM   #16
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I got that idea about stabilizing whipped cream years ago from, I think, Dana Carpender's LC cook book. It really does work well.
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