Pumpkin Pie
Filling:
* 2 eggs (1.2 carbs)
* 15 oz. can pumpkin (34 carbs)
* 6 pkgs. Splenda (6 carbs)
* 1/4 teaspoon salt
* 1 tsp. cinnamon (2 carbs)
* 1 tsp. nutmeg (1 carb)
* 1 tsp. ground ginger (1 carb)
* 1 tsp. cloves ( 1 carb)
* [OR 4 tsp. pumpkin pie spice (4.8 carbs)]
* 1 c. heavy cream (7 carbs)
Crust:
* 6T ground pecans (6 carbs)
* 2T butter
* 1 pkg of Splenda (1 carb)
Directions:
Mix crust ingredients and spread over bottom of pie tin.
Mix the filling ingredients together in the order listed. Pour into pie pan, and bake at 375 for 40-45 minutes, until set.
Let the pie cool, and then top with whipped cream.
Serves: 8 Carbs per serving: 7.5
