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Pumpkin Desserts

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Low Carb Pumpkin Pie


1 shallow baking pan, half filled with water
1 baked yellow pie shell
5 packets sugar substitute
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon mace
2 cups canned or fresh pumpkin
2 whole eggs
1 cup heavy cream
1 teaspoon brandy flavoring


  1. Preheat oven to 375-degrees. Set baking pan with water in oven.
  2. Mix sugar substitute, ginger, cinnamon, salt, nutmeg and mace.
  3. Add pumpkin and combine well.
  4. Beat eggs and add the heavy cream and brandy flavoring in a slow steady stream.
  5. Thoroughly combine egg and pumpkin mixture.
  6. Pour into pie shell and bake for 40-45 minutes or until a knife inserted in the center comes out clean.
  7. Top with whipped heavy cream.


Makes 10 servings, 3.4g. each serving