Pumpkin Dessert

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)

Nutritional information

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 Let cool. More like a pudding if served while warm. If refrigerated, it is easier to serve in squares. Top with whipped cream (optional)