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In partnership with FaveDiets ( http://www.FaveDiets.com ) recipe site, this recipe is a continuation of my Thanksgiving series of recipes. This recipe was first posted on LowCarbFriends forums, and was reposted on Linda’s Low Carb recipe site. (http://genaw.com/lowcarb/pumpkin_bake.html ) The flavor is very close to that of a crustless pumpkin pie. I highly recommend this recipe, and to top it off you can add a dollop of low carb whipped cream.
8 oz cream cheese, softened
1/2 cup Splenda, or equivalent liquid
15 ounce can pumpkin
1 1/2 tsp Pumpkin Pie Spice
1 tsp cinnamon
1 tsp vanilla
Cream the cream cheese in mixer until smooth. Add the eggs, and mix again. Add pumpkin and the remaining ingredients, and mix final time.
Pour into a greased glass loaf pan.
Bake at 350º for 40 minutes or until the center is set.
Cool, then chill before serving.
Makes 6 servings
220 Calories; 18g Fat, 7g Carbs, 3g Fiber, 9g Protein
For more free healthy recipes, cooking tips and tutorials go to http://www.FaveDiets.com
(IF = Induction Friendly)