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Pumpkin Dessert

Low-carb Pumpkin Dessert
Like pumpkin pie without the carbs and fuss of the crust."


1 1/2 cps Splenda
1 tsp salt
1 tsp pumpkin pie spice
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
4 large eggs
1 can pumpkin
3 cps heavy whipping cream (can also use 2 cans evaporated milk but more carbs)
Crushed pecans (optional)


Mix all ingredients except nuts together and let sit overnight so spices absorb into the liquids until it becomes a puree not a runny liquid mixture.
The next day fold in pecans.
Pour into a 9x13 glass baking dish.
Bake at 425 for 15 minutes.
Decrease to 350 for 45 minutes
Let cool.
More like a pudding if served while warm. If refrigerated, it is easier to serve in squares. Top with whipped cream (optional)

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Nutritional Information
Per Serving

Pumpkin is actually a vegetable!

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