Crustless Low Carb Pumpkin Pie

If you dump on fat...skip this baby. 1 1/2 cup fresh or canned pumpkin 3 eggs 3/4 cup splenda 1/2 tsp salt 1 tsp cinnamon 1 3/4 tsp pumpkin pie spice 3/4 cup cream 1. Mix all ingredients together. 2. Pour into a well sprayed pie pan. 3. Bake at 350 degrees for 30-40 minutes. I made this yesterday. This pie will puff up while baking. Once the center puffs, it is probably done. After it rests... it will fall and will be a very shallow pie. But it is mighty tasty. Especially with a dash of Cool Whip Light on top. I don't have the caloric information for it but it is low on the carb side and it is very quick to put together. Enjoy! Kathy Kathy

I imagine you could substitute canned non-fat milk to reduce the fat (it would up the carbs, though). Eileen

ohhh yummy... just what my mind has been yearning for! Thanks lady, I love recipes so please keep 'em coming!