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1 cup oil
liquid Splenda equivalent to 1 2/3 cups sugar
2 cups Carbalose flour
1 Tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
15 ounces canned pumpkin
8 ounces cream cheese, room temperature
4 Tablespoons butter, room temperature
2 Tablespoons sugar-free syrup, I used French Vanilla
liquid Splenda equivalent to 1 1/3 cups sugar, more or less to taste
How To Prepare:
Preheat oven to 325F. Grease (or spray with non-stick cooking spray) a 13 X 9" pan; set aside.
Beat until light and uniform in color: eggs, oil and liquid Splenda equivalent to 1 2/3 cups sugar.
Add the flour, pumpkin pie spice, salt and soda.
Blend together and then add pumpkin. Beat thoroughly. (Batter will be stiff.)
Spread into prepared pan.
Bake for 30 minutes.
Remove from oven; cool completely.
Meanwhile, combine butter, cream cheese, syrup and liquid Splenda equivalent to 1 1/3 cups sugar in a medium bowl.
Beat until light and fluffy.
Spread over cooled cake.
Cut into squares to serve.
Number of Servings:
Carbs per serving - include all nutritional information if known: