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Reviews Date of last review
1 Thu November 25, 2004
Recommended By Average Price Average Rating
100% of reviewers None indicated 9.0












Description:
Ingredients: 2 eggs -- lightly beaten
1 can pumpkin puree -- (16
oz)
2/3 cup artificial sweetener
-- splenda
1/2 tsp Nu-Salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/2 cups heavy cream
2 tablespoons bourbon -- (2
to 3)
How To Prepare: Mix all ingredients, in order,
in large bowl.
Pour into unbaked 9" pie
crust.
Bake at 425 for 15min; then
turn down to 350 & bake for
another 40-45 min.
Let cool thoroughly so the
pumpkin custard can 'set
up'.
Carbs per serving - include all nutritional information if known: 51g carbs total
Effort (Easy, Average, Difficult): Easy
 


wjurls
Senior LCF Member

Registered: December 2003
Location: Riverside, Ca
Posts: 247
Review Date: Thu November 25, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 9 

 
Positive aspects of the product (pros): Very Good, tastes like the real thing
Cons: None

I made this last night and ended up eating half a pie!! Very good. The recipe doesn't specify but it should require a deep dish crust. I managed to fill 2 regular crusts about 3/4 full. I also didn't have any bourbon on hand so just went without. I calculated a total of 60 carbs from the filling (25 of those are fiber) and 72 from the crust. So using a low carb crust will net a very very low carb treat. Lee


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