Low Carb Pumpkin “Pie” Recipe

Ingredients

• 15 oz salt-free canned pumpkin
• 1 tsp Ground Cinnamon
• 1 tsp fresh ginger finely grated
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup granulated SPLENDA® No-Calorie Sweetener
• 2 Eggs
• 1 egg yolk
• 1 1/2 cups whole cream
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F.
2. In medium saucepan, add pumpkin, cinnamon, ginger, nutmeg and salt. Simmer for 15 minutes, stirring constantly.
3. Add SPLENDA®and stir to combine. Remove from heat.
4. Whisk eggs and yolk in medium bowl. Add cream and vanilla, and whisk on medium speed until well combined.
5. Add pumpkin to egg mixture, whisking to combine.
6. Pour filling into deep dish 9-inch Pyrex pie plate.
7. Bake 35 to 40 minutes, or until edges are firm, and center jiggles slightly.
8. Cool on wire rack for 3 hours.
9. To serve, cut wedges of the "pie" and top with a dollop of whipped cream

Additional information