We are low-carbin’ it, and this past winter we have eaten quite a lot of “Pumpkin Not-Pie”. It’s cold here in the Midwest, and warm and spicy has really seemed to hit the spot.
1 large can of pumpkin puree (NOT pie filling. Just the plain pumpkin)
3/4 c. Splenda Brown Sugar blend (for lower carbs you can use brown sugar Twin, same amount)
1 t. salt
2 1/2 t. Vietnamese cinnamon
2 t. ground ginger
1 t. freshly-grated nutmeg
1/2 t. cloves
1 c. heavy cream
2 t. pure vanilla
4 eggs, lightly beaten together in a small dish with a fork
Preheat oven to 400 degrees F. Spray an 11x14" baking pan with Pam. In a large bowl, with a large spoon, mix pumpkin together with the sugar substitute, salt & spices. Stir in the vanilla & the cream. Blend well. Add the eggs, mix very well. Pour the pumpkin mixture into the pan and smooth the top out with the back of your spoon. Shake the pan a bit to settle it. Pop it in the oven for 15 minutes, then turn the oven temperature down to 350 degrees F. Bake for approximately another 30 minutes, or until the pumpkin looks a bit puffy and slight cracks appear near the edges. Remove from the oven and allow to cool for approximately an hour. This is good with Splenda-sweetened whipped cream, or Splenda, sour cream and a dab of vanilla all mixed together and spooned over the top.
Hope you like this as much as we do.