Don’t wait until November to treat yourself to this rich, delicious dessert. Pumpkin is delicious year-round, especially if it’s low-carb and guilt-free. This recipe was adapted from Jody’s Pumpkin Bake at Linda’s Low-Carb Menus and Recipes.
- 8 oz. cream cheese
- 5 eggs
- 1 cup granular Splenda or equivalent liquid drops
- 15 ounce can pumpkin (do not use ‘pumpkin pie filling,’ as this typically has added sugar)
- 2 1/2 tsp. pumpkin pie spice
- 2 tsp. cinnamon
- 1 tsp. vanilla extract
- 1/2 tsp. nutmeg
Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8″ greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.
Yield: 6 servings, each with: 18g Fat; 9g Protein; 4g carbohydrates
The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.
Recipe adapted from: Jody’s Pumpkin Bake | Linda’s Low-Carb Menus and Recipes