I made this but separated the batch into 2, sugar free and "as is". Both turned out great! I got huge raves from the people at the party! They loved the regular version, but still thought the sugar-free was very good as well. Here is what I did. First off, there is a canned pumpkin shortage apparently and I could NOT find it anywhere. I used fresh, real pumpkin by cutting out a 6" x 6" chunk and microwaving it for about 18 minutes until the flesh was nice and soft. (I would've baked it, but I was out of time!) Skined the pumpkin and put it into my blender/food processor with the softened cream cheese and spices. I pureed them all together and separated it into 2 bowls. One bowl I added 1 cup of powdered sugar and the other I added 7 tsp of Stevia. I let them both set up in the fridge for an hour before serving with Big Soft Ginger Cookies (from this site) and granny smith apples. The sugar free recipie was obviously a little bit runny, so next time I think I will add a bit of clear fiber just to thicken it a bit. The rest of my pumpkin I baked @ 350 for 30 minutes before pureeing it and freezing in 2 cup portions. Hope this helps.
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I made this but separated the batch into 2, sugar free and "as is". Both turned out great! I...