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diabetic pumpkin cream cheese squares


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.


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  • Carbohydrates: 79.8
  • Fats: 7.0
  • Dietary Fiber: 2.0
  • Minerals: 7.0
  • Proteins: 4.0
  • Vitamins: 3.0
  • Water: 2.0


  1. Preheat the oven to 375 degrees
  2. Grease a 9x13 pan
  3. For the filling
  4. Whisk together cream cheese
  5. Splenda and egg until well blended
  6. Set aside
  7. For the batter
  8. Combine the pumpkin
  9. Splenda
  10. Egg
  11. And oil
  12. Mix well
  13. Stir in flour
  14. Cinnamon
  15. Nutmeg
  16. And ginger
  17. Pour into prepared pan
  18. Drizzle cream cheese mixture over batter
  19. Cut through batter with knife several times for a marbled effect
  20. Bake 25-30 minutes or until a tester inserted into the center comes out clean
  21. Cool
  22. Cut into squares

Step 13

Total Time in Minute 45

Ingredients Count 10

cooking diabetic pumpkin cream cheese squares

See More Relate Photo


Canned solid-pack pumpkin

Splenda granular


Vegetable oil

Self-rising flour

Ground cinnamon

Baking powder

Ground nutmeg

Ground ginger

Fat free cream cheese

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