Candice, do you think you could use davinci syrup instead of splenda in either the crust or the pumpkin part?

I'm sorry, I don't know to be honest. I have never use davinci syrup in cooking. I'm thinking it would add too much liquid.. but again I don't know to be honest. Have you cooked with it before in other recipes calling for granulated? I guess you would judge by your results if you have.. kwim?

Candice, what's the purpose of the Tbsp of shortening - could you just add an extra Tbsp of butter?

Yes I think it would be fine. In my original recipe there was actually quite a bit more shortening. It makes it SNAP(crispier cookie) I went back and forth as to take it out or not.. I tried with. It did not get crunch with so little. I just posted as I made. But yeah def should do find if replacing with butter.
and really with out all the sugar & molasses.. I just don't think you could ever get it crunchy kwim.

Have you ever worked with erythritol? It's a granular sugar alcohol, I think it's the one with the very least chance of causing either digestive or blood sugar upsets! It has a very cooling effect, rather like menthol, so you wouldn't want it to be the only sweetener you use, but it also has many sugar-like properties, so it might just give a little more of that crunchiness and sugary mouth feel!

Hi Candi,

I tend to mix my sweetners and I think I will try this with half davinci (liquid splenda) and half erythritol. I will let you know how it turns out.

Love your recipes and pictures, thanks so much for sharing with all of us!

Glenda I answered you on my journal, no I have not tried that. Please let me know how it turns out!

Frisbena, let me know how it turns out! And thanks! Hope you enjoy as much as I do

sounds absolutely phenomenal. Thanks Candiflip, especially for the cranberry sauce recipe.
ps, nice to see another local girl online.

Thanks! Hope you enjoy if you make!