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Pumpkin Pecan Dessert




Source of Recipe


Internet


List of Ingredients




3/4 cup Splenda
2-1/4 teaspoons ground cinnamon, divided
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 16-ounce can 100 percent pure pumpkin (do not use pumpkin pie mix)
1 cup heavy whipping cream
1/4 cup sour cream
3 large eggs, slightly beaten
1 tablespoon Brown Sugar Twin sugar substitute
3 tablespoons toasted pecans, chopped small

Recipe



Preheat oven to 325 F. Whisk together Splenda, 2 teaspoons ground cinnamon, ginger, cloves, salt, pumpkin, heavy whipping cream, sour cream and eggs in a medium mixing bowl until well blended.

Pour evenly into eight sprayed custard cups. Sprinkle tops with Brown Sugar Twin and remaining ground cinnamon, then pecans.

Bake at 325 F for 30 to 40 minutes or until center is almost set. Cool on a rack. Cover and chill until cold. Serves eight.

NOTE: Libby's brand pumpkin works well. This dessert is also delicious topped with sweetened whipped cream (but be sure to count the extra carbs).