I made this as 1 pie because I have the room for it in Phase 3 at 50 nc daily. If you are in Induction you might want to make it in cupcakes with paper liners so you can get more servings. The small mini muffin pans will get you at least 24 servings. But all the ingredients are Induction friendly. So it is a great dessert for Thanksgiving. You can also just 1/2 the recipe if you like.

 

 

29 oz pumpkin
1 cup heavy cream
1.5 cups splenda
1 tsp cinnamon
1 tsp nutmeg
.5 tsp cloves
4 large egg
1 tsp salt

Mix pumpkin and splenda and spices. Then add eggs and then heavy cream.

Make sure it is well blended.

Bake at 400.  about 45 mins for the 1 pie or 25 -30 mins for the mini pumpkin pies.

Use a tooth pick to make sure it is cooked through.

Nutritional information:

Whole recipe :

Fat 113.42
Carbs 120.86
Fiber 29.7
Net carbs 91.16
Protein 39.89
Calories 1601

Per 12 servings ( 1 pie)

Fat 9.45

Carbs 10.07

Fiber2.5

Net Carbs 7.57

Protein 3.32
Calories 133

 

I just gave my daughter some and she thinks it tastes exactly like pumpkin pie.

 

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