lizdotcom99
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- Joined
- Nov 21, 2001
- Messages
- 3,611
This is so yummy!! I made it for Thanksgiving and it was SOOOOOO good and only 5.2 grams of carbs...
Filling:
2 8 oz packages of cream cheese
1/2 cup Splenda
1 t. vanilla
2 eggs
1/2 can of canned pumkin
1 t. pumkin pie spice
Crust:
1 1/2 cups chopped pecans (I used walnuts)
3 T. butter
1 t. Splenda
Melt butter, and mix with chpped nuts and Splenda. Put in the bottom of a pie pan, or baking dish. Bake at 350 for 6 - 8 minutes.
Mix cream cheese and Splenda until smooth. Add eggs and continue to beat until creamy and lump free. Add all other ingredients and mix well. Pour mixture onto crust, try not to disturb the crust as it is very fragile. Bake at 350 for 35 -40 minutes until the center is almost set. Leave out to totally cool...you can even leave it out all night. Refrigerate for at least three hours before serving. Add whipped cream as needed!!!
Enjoy!!!
Filling:
2 8 oz packages of cream cheese
1/2 cup Splenda
1 t. vanilla
2 eggs
1/2 can of canned pumkin
1 t. pumkin pie spice
Crust:
1 1/2 cups chopped pecans (I used walnuts)
3 T. butter
1 t. Splenda
Melt butter, and mix with chpped nuts and Splenda. Put in the bottom of a pie pan, or baking dish. Bake at 350 for 6 - 8 minutes.
Mix cream cheese and Splenda until smooth. Add eggs and continue to beat until creamy and lump free. Add all other ingredients and mix well. Pour mixture onto crust, try not to disturb the crust as it is very fragile. Bake at 350 for 35 -40 minutes until the center is almost set. Leave out to totally cool...you can even leave it out all night. Refrigerate for at least three hours before serving. Add whipped cream as needed!!!
Enjoy!!!
