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Reviews Date of last review
Sun February 21, 2010
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 cup canned pumpkin
1 cup splenda powder
5 each large eggs
6 ounces ground almonds(2 cups almond "flour")

1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
How To Prepare: Preheat oven to 300f. Spray a loaf pan with cooking spray and sprinkle 2T of the splenda in the pan. Set aside.

Beat pumpkin, powder, vanilla and pumpkin spice with the splenda until smooth. Beat in eggs then almond flour. Add a little water IF needed to make it a thick, but pourable batter.
Pour into prepared pan and bake 1 hour to 1 hour and 15 minutes. It will pull away from the sides of the pan an "test" done with a toothpick when it's cooked correctly.

I'm thinking you could use gingerbread spice in this instead of the pumpkin and get a really "autumn" flavor

Top with freshly whipped cream with splenda and pumpkin pie spice added!
Number of Servings: 8
Carbs per serving - include all nutritional information if known: Per Serving: (makes 8 servings) 183 Calories; 13g Fat (59.9% calories from fat); 10g Protein; 10g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 104mg Sodium.
Effort (Easy, Average, Difficult): Easy

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