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This side dish can also be eaten as a deliciously sweet, warm breakfast (just leave out the pineapple extract, as it's what gives the dish the tangy, sweet potato taste)
1 fresh pumpkin (ground in food processor to an oatmeal consistency - yeild 3/4 cup)
1 T. heavy cream
2 1/2 T. Splenda
Cinnamon, to taste
Pumpkin Pie spice, to taste
1 drop Pineapple extract *
* The pineapple extract simulates the tangy, sweet potato taste - leave out if you desire the more sweet warm breakfast taste
How To Prepare:
In a medium saucepan, mix pumpkin, cream, Splenda, and spices. Stir and let cook to a simmer. Add a few tablespoons of water and cover - let cook to a slow boil.
When pumpkin is at your desired softness, remove from heat, stir and let cool uncovered to allow excess water to evaporate.
Number of Servings:
1 person serving
Carbs per serving - include all nutritional information if known: