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Reviews Date of last review
1 Wed June 21, 2006
Recommended By Average Price Average Rating
100% of reviewers None indicated 10.0

Ingredients: One 16oz can of Pumpkin
1 Cup Heavy Cream
2 Eggs
1 cup of splenda Or whatever amount of Stevia you like
1tsp Cinnamon
Half a bag or 3 oz of Sliced Almonds
Half Stick of Butter
1 Splenda packet
How To Prepare: Mix all pie goop ingredients in a bowl till mixed and set aside, FOR CRUST crunch up the sliced almonds into smaller pieces and combine with splenda and soft butter and smash into bottom of pan... I use a loaf pan for this insted of a pie pan cuz i want a thicker pumpkin to crust ratio.. but it doesnt really matter.. Pour pumpkin goo over almonds.. Bake pie in a 425 degree oven for 15 mins, Lower heat to 350 and bake an additonal 40-50 mins
Number of Servings: 6-8
Carbs per serving - include all nutritional information if known: 26 total With Stevia and Minus Fiber, About 50 with Splenda minus fiber
Preparation Time: 10 mins Prep, over an hour to bake
Effort (Easy, Average, Difficult): Easy

Major LCF Poster!

Registered: January 2006
Location: Arizona
Posts: 1128
Review Date: Wed June 21, 2006 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

Positive aspects of the product (pros): Very Good!
Cons: none

This is really a good pumpkin pie, it slices very nice and has a smooth texture.

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