Pumpkin Squares That Won’t Make You Round


Here’s a great substitute for pumpkin pie. And let me tell you, they are delicious! This recipe makes 9 servings, 2 points each.

Pumpkin Squares
1 envelope unflavored gelatin
1/2 cup cold water
1 can (29 oz) pumpkin
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup Splenda
5 whole graham crackers
1/2 cup low-fat Cool Whip

In saucepan, sprinkle gelatin over cold water & let stand for 2 minutes. Heat over low heat, stirring until gelatin is completely dissolved. Add pumpkin, brown sugar, cinnamon, vanilla, salt, ginger, & cloves. Bring to a boil, stirring constantly. Reduce heat; simmer uncovered for 5 minutes stirring frequently. Remove from heat & cool to room temperature. Stir in Splenda. Line bottom of an 8-inch square dish with graham crackers. Pour pumpkin mixture over crackers. Cover & refrigerate overnight. Serve with a dollop of Cool Whip.

Stats: 120 calories, 2 g fat, 190 mg sodium, 4 g fiber, 5 g protein, 23 g carb.
Taken from Light & Tasty Magazine.

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