DEXMIS'S PUMPKIN CUSTARD
15 ounce can pumpkin
1/2 cup granulated Splenda or equivalent liquid Splenda
1 tablespoon Brown Sugar Twin, optional
1/2 cup heavy cream
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1 cup heavy cream, whipped, optional
Combine in a large bowl in order given; beat well. Pour into a large, buttered pie plate. Bake 350º, 45-55 minutes until a knife inserted in the center comes out clean. Chill before serving. Serve with whipped cream, if desired.
Makes 8 servings
Do not freeze
With granular Splenda:
Per Serving: 97 Calories; 7g Fat; 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
With whipped cream: 200 Calories; 18g Fat; 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 91 Calories; 7g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
With whipped cream: 194 Calories; 18g Fat; 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This tasted ok, but I've never been a huge fan of pumpkin pie. I wasn't crazy about the Splenda aftertaste, but the texture was good.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.