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ingredients:

cookie crust ingredients:

1/4 cup pecan pieces

2 cups biscuit mix

2/3 cup pitted dates

2 egg whites

3 Tablespoons warm water

1 teaspoons vanilla

6 Tablespoons butter

2 Tablespoons pecans (reserved)

pumpkin layer ingredients:

1 1/2 cups light cream cheese

1 cup solid pack pumpkin

3/8 teaspoon pumpkin pie spice

3/8 teaspoon cinnamon

12 packets Splenda® (as sweet as 2 teaspoons sugar each)

1/2 teaspoon vanilla

3 drops maple flavoring (if available)

1/2 cup whipping cream

 
instructions:

 

crust:

Preheat oven to 350 degrees.

Use a blender or food processor to chop pecan pieces until finely ground. Sift biscuit mix, and stir in the pecans. Set aside.

Use blender or food processor to purée dates, gradually adding egg whites and warm water. Beat several minutes until creamy. Melt butter, and then stir in date cream and vanilla. Fold liquid ingredients into biscuit mix. Stir only until blended.

Spread the moist dough to the edges of a 9" x 11" pan. The crust will be about 1/4 inch thick. Bake at 350 degrees for 7-10 minutes until slight touches of light brown can be seen. Set aside to cool.

pumpkin layer:

Purée in food processor or blender all ingredients except whipping cream. Meanwhile, beat whipping cream until stiff. Then fold whipped cream into the pumpkin purée. Spread this pumpkin mixture evenly across the cooled cookie crust, and sprinkle on top 2 Tablespoons finely chopped pecans.

Refrigerate until within 1 to 2 hours before serving. Then place the pan of pumpkin squares on an even surface in the freezer for 30 to 90 minutes until ready to serve. Makes 18 2" x 3" servings.

© 1995 by Jeanine DuBois

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