4 thoughts on “Easy Pumpkin Cheesecake Bars Recipe – Food.com

  1. Pumpkin is one of my favorite foods (flavors), however I don’t want a chemical just to have the taste. Many of the pumpkin treats available this time of year are not diabetic friendly and Tom isn’t wild about pumpkin so I try to do only one pie a year. I am flirting with a New York style pumpkin cheesecake for this year. According to the exchange list, I could have 1/2 slice!
    Starbucks used to do a wonderful pumpkin scone but since they started adding all the icing, it’s a no-go for me. I fell in love with the dry German scones when I lived there and I won’t tolerate the pretend scones. Starbucks used to make excellent scones all the way around but they’ve changed bakers too many times. Oh well – scratch scones off the list. I’d do better with baking a sweet potato. I can make a meal out of a small one with 1/2 low fat cottage cheese instead of butter/brown sugar/cinnamon, etc.


    • When my brother was here, I made pumpkin several times a week because of the important nutrients. I used to buy and make my own pumpkins when I was stronger, but I can no longer cut them up. I opened a can of pumpkin, added some splenda, pumpkin spice, and cinnamon and Al and I would have it as a veggie quite often. Pumpkin does not raise my sugars. It is one of only a few things that taste sweet that doesn’t


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