Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. beat pumpkin, sugar, oil and vanilla in a large mixing bowl. add eggs and mix well. combine dry ingredients, except nuts (if using) and gradually add to pumpkin mixture, beating until well blended. fold in nuts. pour into a greased 9 x 13 inch baking pan/dish. bake for 35- 40 minutes or until center tests done. cool completely before frosting. (i keep mine in the pan-- i use a glass pyrex baking pan). for the frosting: beat cream cheese, butter and vanilla until smooth. gradually add sugar and mix until well combined and smooth. add milk and beat until frosting is the spreading consistency you desire. frost cake and sprinkle with chopped nuts if you like.

Target recipe: spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside. preheat oven to 350 degrees. in a large bowl begin mixing the cake by adding the splenda, brown sugar, oil, egg substitute and pumpkin. mix until well blended. add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well. pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean. cook cake completely before frosting. prepare the frosting by beating the cream cheese, butter, vanilla, maple flavoring, splenda and confectioners sugar in a medium bowl with electric mixer until well blended. frost cake, sprinkle with crystallized ginger and chopped walnuts.