Pumpkin Bake

JODY'S PUMPKIN BAKE
8 ounces cream cheese, softened
5 eggs
1 cup granular Splenda or equivalent liquid Splenda
15 ounce can pumpkin
1 1/2 teaspoons Pumpkin Pie Spice (see recipe below)
1 teaspoon cinnamon
1 teaspoon vanilla

Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.

Makes 6 servings

With granular Splenda:
Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

PUMPKIN PIE SPICE
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Blend all of the ingredients and store in an airtight jar.

Makes 2 1/4 teaspoons

Per 1/4 Teaspoon: 7 Calories; trace Fat; trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb 

This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.

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