Pumpkin Chantilly

Flaky pastry crusts, layered with creamy pumpkin puree and whipped topping, and topped with pecan halves.

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Ingredients:

• 2 sticks pie crust mix
• Splenda
• 1 can (16 oz) can pumpkin puree
• 1 container Cool Whip or other whipped topping (12 oz)
• 1/2 cup Splenda
• 1/2 teaspoon allspice
• 1 teaspoon vanilla extract
• Pecan halves

Method

After preparing pastry dough as package directs, separate into 6 parts. Roll each into 6 inch round. You can make them bigger if you wish. Place on an ungreased cookie sheet. Prick pastry rounds with holes thoroughly. Sprinkle with Splenda. Bake 6 minutes. Cool. Pour pumpkin in strainer allow to sit for at least five minutes to drain extra juice. In small sauce pan heat pumpkin to boiling. Reduce heat and simmer for 5 minutes then add vanilla. Allow to cool in fridge for an hour. In chilled bowl mix pumpkin puree with Splenda and vanilla. Fold in the whipped topping. Spread each circle with about 1/2 cup of topping. Stack each frosted circle on the next. Top with remaining mixture. Garnish with pecan halves. Chill for one hour, then serve.

Notes: This is a fun way to use pumpkin.

Number of servings: 8

Submitted By: chris'ma
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