CRUSTLESS PUMPKIN PIE
15 ounce can pumpkin
2 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
1/4 cup caramel or vanilla sugar free syrup
1/2 cup heavy cream
1/4 cup water or 1/4 cup heavy cream
1/4-1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

Mix all ingredients in a medium bowl; beat well with electric mixer. Pour into a buttered 9-inch pie plate. Bake at 350º 45-55 minutes, until a knife inserted in the center comes out clean. Cool on rack, then chill well before serving. Serve with whipped cream, if desired.

Makes 8 servings

With granular Splenda:
Per Serving: 120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 114 Calories; 10g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

I made this tonight to go with my Thanksgiving dinner and it is really good!
Of course I probably ate more then 5 net carbs but I still say it's better then the other people did at the dinner table

I didn't have any vanilla syrup but i did have cinnamon syrup so I subbed that and cut back 1/2 the cinnamon spice out.
I also subbed the cloves for nutmeg since I didn't have cloves.


But it is just like eating the insides of a pumkin pie........
I hope it freezes well because I froze alot of it for later.

Is that 1/2 cup cream AND 1/2 cup water or cream?

Bella