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Diabetic Pumpkin Cream Cheese Squares

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“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.”
READY IN:
45mins
SERVES:
18
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees.
  2. Grease a 9x13 pan.
  3. For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
  4. For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
  5. Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
  6. Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.

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