We don't get canned pumpkin. How would you prepare it from scratch and
what kind of pumpkin?

"Janet" > wrote in message
...
> Last year I made a pumpkin cheesecake with Splenda, and found it to be
> sickeningly sweet. So this year I made one using xylitol as a sugar
> substitute. I decided that I would mix together everything but the
> eggs, and taste for sweetness before cooking.
>
> I started with 1/2 cup of xylitol, and ended up using less (3/4 cup)
> than the amount of sugar called for in the standard recipes of this
> size (1 cup). In addition, I skipped the various crust
> possibilities--I don't think that crust adds anything to a good
> cheesecake--and cooked it in a bain marie. The result was very creamy
> and delicious, albeit a bit too soft in the center. (This might be
> because of my less-than-reliable lower oven, which I was forced to use
> because the turkey was in the good one.) It did not taste artificially
> sweetened, and no one got diarrhea from eating it.
>
> The proportions I used we 24 oz softened cream cheese, 1 15 oz can
> of plain pumpkin, 3/4 cup of xylitol, 1 TBS cornstarch (one can skip
> this and use 6 egg yolks instead of 3 whole eggs), 1 tsp vanilla, 1
> tsp cinnamon, fresh grated nutmeg to taste, 1/2 tsp ground ginger, 1/8
> tsp ground cloves, 3 eggs. Next time I might throw in an additional
> egg yolk to firm it up a bit.
>