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Adapted from a recipe given to me by "Kenneth D." Pumpkin Cream Cloud
Date of last review
Sun September 30, 2012
100% of reviewers
This is an excellent, easy-to-make dessert for a holiday meal or any dinner party. It may be fixed in six dessert dishes or in a pie plate or serving bowl. Or it may be piled into a low-carb baked or unbaked pie shell.
1 1/2 cup Splenda
1 package (8 oz.) full fat cream cheese, softened
1/2 stick unsalted butter, softened
1 tablespoon vanilla
1 teaspoon pumpkin pie spice
3/8 cup heavy whipping cream
1 can (15 oz.) pumpkin
How To Prepare:
Combine all ingredients except the pumpkin in large mixer bowl and beat until fluffy. Add pumpkin, about 1/4 of the can at a time, and continue to beat until well-blended. Pile into a buttered pie pan, prepared low-carb pie crust or six dessert dishes and refrigerate for six hours or overnight.
Number of Servings:
Carbs per serving - include all nutritional information if known: