Like pumpkin pie without the carbs and fuss of the crust.
1½ cps Splenda
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon 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)
Pumpkin is actually a vegetable!
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
More like a pudding if served while warm. If refrigerated, it is easier to serve in squares. Top with whipped cream (optional)