Ingredients
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1 cups fresh pumpkin or (15 ounce) can pumpkin puree
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3 eggs
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3⁄4 cup Splenda Sugar Blend for Baking (see NOTE)
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1⁄2 teaspoon salt
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1 teaspoon cinnamon
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1⁄4 teaspoon cloves or 1 3/4 teaspoons pumpkin pie spice
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3⁄4 cup heavy cream or 3/4 cup light cream
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Directions
Prep Time: 20 m | Cook Time: 50mins | Serves: 8
Crustless Low Carb Pumpkin Pie, Delicious and so easy to prepare
There have been questions about the accuracy of the carb count configured by Food com According to the Splenda help site there are 12 gm of carbs in 1/2 cup and 24 gm in 1 cup My recipe calls for 3/4 cup which I figure to be 18gm for the entire pie I submitted this information to Food com and received this answer
dojemi, At this time, the nutritional facts are limited to what is available from the USDA’s database, which has only the data for Splenda packets and not Splenda Sugar Blend for Baking
If you choose to make this pie please take this information into consideration
Thank you
dojemi”, OK, I could only eat soft foods so found this and have to say it was sooooo sweet I used half a can but 3/4 of swerve is really too much as the pumpkin is somewhat sweet I also put like half a tsp of cinnamon, it was all too much, wasted food I think I lost my sweet tooth on keto and can’t eat sweets anymore Next time will add only a tiny bit
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Steps
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Mix all ingredients together. |
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Pour into a well sprayed pie pan. |
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Bake at 350' for 30 to 40 minutes. |
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NOTE: DO NOT use Splenda packets -- trust me on this one! |
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