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6 Large Eggs
1 cup canned pumpkin puree
1/4 tsp nutmeg
1/4 tsp cloves
1 TBS cinnamon
1/2 tsp salt
1 tsp vanilla
8 oz Neufschtal cheese
1/2 cup heavy whipping cream
1/3 cup Atkins Maple Syrup
5 Pkg Splenda
1/4 cup chopped pecans (optional & not in carb count)
How To Prepare:
Preheat oven to 350. In medium bowl, beat eggs for 5 minutes. In another bowl, beat cheese for one minute. To cheese, blend in cream, syrup & splenda. Set aside. In large bowl, whisk pumpkin & remaining spices. Whisk in eggs, then cheese mixture until well blended. Pour into buttered, shallow 2 quart casserole dish (or divide into a couple decorative pie pans). I use an oval dish that is approx 11X7. Bake 30 minutes. Sprinkle w/chopped pecans and return to oven for extra 5-10 minutes. Cool & refrigerate. Serve w/fresh whipped cream flavored w/Splenda & cinnamon. Be sure to adjust baking time depending on size and shape of dish. Dessert is done when thin knife inserted in center comes out clean.
Number of Servings:
8-10 (depending on serving dish)
Carbs per serving - include all nutritional information if known:
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 10
Positive aspects of the product (pros):
Delicious and easy
you will want to eat it all right away
If you like pumpkin pie, you will LOVE this!!!! It is the BEST low carb recipe I have tried. I sent the recipe to all my friends, as I am sure they will love it as much as I do!!!! Thanks for this recipe!!
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