Pumpkin Pie Bake (low carb) 123 calories

schwim

I made this with the following ingredients and cut it into 8 slices. Its the consistency of a firm cheesecake and a bit too sweet for me. I'll use less Splenda next time ... there will be a next time because this cures my pumpkin craving. The numbers are Calories, Carbs, Protein, Fat

Libby's - Pure Pumpkin *, 1 container (427 grams ea.) 140 32 7 2
the Happy Egg Co. - Free Range Egg - Medium, 3 egg 264 0 23 20
Generic - Splenda - Granulated (With Carb Count), 8 tsp (same as 1g or 1 packet) 16 4 0 0
Kraft - Philadelphia Extra Light, 1 container (100 gs ea.) 111 5 12 5

Total: 531 41 42 27
Per Serving: 66 5 5 3

ETA - I added vanilla, cinnamon and nutmeg to taste before I added the eggs so do not have an accurate measurement of those.

jeanniesaragosa

Looks delicious and easy! Can't wait to try it...thanks for sharing!

nanainkent

I made this today and I used all the same brands as was listed. It took twice the cook time (80 min) and I let it sit for 1 1/2 hours to cool. It cut and lifted out easy (I flour sprayed the pan). It doesn't have a bread look or consistancy. Not sure how the OP got that look to it. It also didn't rise. It feels like Pumpkin pie consistancy. It tastes like a mild flavored version of a crustless pie. It didn't have that strong pumpkin flavor I was looking forward to. My calorie count was a smidge higher, could have been the math. It's ok though






hope I uploaded it right