12 packets Equal® (NutraSweet® 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 finelyground. Sift biscuit mix, and stir in the pecans. Set aside.
Use blender or food processor to purée dates, gradually adding eggwhites and warm water. Beat several minutes untilcreamy. Melt butter, and then stir in date cream and vanilla. Foldliquid 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 slighttouches of light brown can be seen. Set aside to cool. pumpkin layer: Purée in food processor or blender all ingredients except whippingcream. Meanwhile, beat whipping cream until stiff.Then fold whipped cream into the pumpkin purée. Spread this pumpkinmixture 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 90minutes until ready to serve. Makes 18 2" x 3" servings.
