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Description:
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Ingredients:
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unsweetend canned pumpkin 29oz(28g net carbs)
cream cheese 16oz (12 net carbs)
1/2 cup whipping cream (3net carbs)
2 packets of Knox unflavored gelatine (0 carbs)
suger substitute equivelent to 1 or 1 1/2 cups of suger (I use liquid splenda for 0 carbs but you can use whatever you can get if you dont use a 0 carb sweetner you will need to add the carbs to the carb count. splenda in the packets is .5 carbs/packet because of the filler.
vanilla 1-2 tsp
pumpkin pie spice 2 tsp
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How To Prepare:
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mix everything except the gelatin and the wipping cream together.
disolve the gelatin in 2 cups of boiling water and blend in to the rest
wip the cream and fold it in to the rest
poor into custerd cups or whatever individual size containers you have and put in the fridge for about 3 hours
I use the individual containers because then you don't have to use a crust. If you prefer you can use a low carb crust(bake it first) and pie pans this will make about 3 large pies.
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Number of Servings:
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16 5oz servings
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Carbs per serving - include all nutritional information if known:
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just under 3 carbs/serving
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Preparation Time:
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quick
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Effort (Easy, Average, Difficult):
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Easy
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Source:
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Karen
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