Converted Pumpkin Pie Recipe


Crustless Low Carb Pumpkin Pie

15 oz. can of canned pumpkin{not pie filling}
6 oz. cream
6 oz. water
2 eggs{or egg beaters}
2 egg whites
18 packets Splenda{or other heat stablized sweetener}
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ginger
1/8 tsp. salt
ground pecans to equal 1/2 cup{walnuts or almonds could be used}

-In a mixing bowl combine the first 6 ingredients; add the spices & salt.Beat until well
mixed.
-Stir in the ground nuts.
-Pour into a 'Pam' sprayed 9" pie plate.
-Bake @ 325 degrees for 50-55 mins. or until a knife inserted near the center comes out
clean.
-Cool on a wire rack, then chill.
-Serve with whipped cream or low carb ice cream{count these carbs!}

Carb count for splenda =15.6
Total carbs..............=63.8 - 15.4gr. fiber =48.4 carbs
Divided by 8 servings = 6.05 carbs per slice{no topping}