For pumpkin pie, I always use the standard recipe and substitute a part agave/part splenda mixture for the sweetener. Sometimes I buy a WW crust and other times, if we're not having guests, I make it crustless.
This recipe is definitely tweakable. I omit the sugar, add my agave/splenda combo and use SF choc. chips.
I've made these cookies before. I used less agave, substituted yogurt for part of the butter and used smart balance for the rest....same SF choc chips.
I seem to remember this was ok, although I might just mix the pumpkin and pudding and top with a little cool whip.
1 (16 ounce) can of pumpkin
1 (1 1/2 ounce) box of sugar free instant vanilla pudding mix
8 oz of SBD ok cool whip
pumpkin spice (to taste)
Combine all ingredients in order
Chill for 2 hours
Can you tell I like pumpkin, too. The Kalyn's Kitchen website has pumpkin recipes, I'm sure.