If crust desired, use pecan nut crust with 1 cup frozen pecan pieces, 2 T melted butter, and 2 T splenda. Process the pecan pieces until the size of split peas. Then add the butter and splenda and blenda. Quickly put into a pie shell and push to cover the bottom and sides of dish. Addes 4.5 g effective carbohydrates, 10.5 g fiber, 10 g protein, and 101 grams fat, 950 calories to the dish.

Ingredients

15	oz pumpkin
2	eggs
2/3	c soy milk
1/3	c whipping cream
5	t splenda
2	t cinnamon
1	t nutmeg
1/4	t ground ginger
1	pinch cloves
1/4	t salt

Directions

Preheat oven to 425. Dump all ingredients into a blender. Pour into the crust. Place into the oven and immediately turn the heat down to 375. After 15 minutes turn the heat down to 300 (allows the crust to cook quickly to prevent it from getting soggy but then allows the custard to bake more slowly. Bake for 30-40 minutes total or until the edges start to crack slightly.

Categories

Dessert, Thanksgiving, Bake, Gluten-Free, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in dietary fiber Very high in vitamin A

Bad points Very high in cholesterol High in sugar