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2 c. ground walnuts
2 T. Cake-Ability
2 T. butter, softened
2 packets Splenda
28 oz. can pumpkin1
½ c. heavy cream
3 eggs, beaten
1 ½ c. Splenda, granular form
1 ½ T. Cake-Ability
2 t. cinnamon
½ t. salt
½ t. nutmeg
½ t. ginger
How To Prepare:
Preheat oven to 425 degrees.
For crust, mix together the ground nuts with Cake-Ability and with a fork mix in butter. Do not overwork. Divide in half; form into balls and press into the bottom and of the pie pans. Set aside.
Combine the eggs, Splenda, thickener, cinnamon, salt, nutmeg and ginger. Blend in the pumpkin and then gradually add the cream; mixing well. Pour over the crust in the pie pans.
Bake for 10 minutes, then reduce the heat to 350ºF for 40 to 50 minutes, until a knife inserted comes out clean. Cool and serve.
Number of Servings:
16 (8 slices from each of two pies)
Carbs per serving - include all nutritional information if known: