Savory Pumpkin-Nut Bake

By á-174942

Ingredients

• 12 large eggs beaten
• 2 cups canned pumpkin
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon salt
• 8 ounces mascarpone cheese lightly whipped (or 4 oz softened cream cheese mixed with 1/2 cup cream)
• 1/2 cup Atkins Sugar-Free Pancake Syrup
• 1/4 cup pecans chopped

Details

Servings 10

Preparation

Step 1

In a mixer on high speed, whip eggs five minutes until thick.

Heat oven to 350 degrees. In a large bowl, whisk pumpkin until smooth; gradually whisk in eggs, nutmeg, allspice, salt, mascarpone and syrup. Pour mixture into a buttered 9- by 13-inch baking pan. Bake 45 minutes.

Sprinkle chopped pecans evenly over top; bake 15 minutes more. Cool slightly before cutting.

This recipe yields 10 servings.

Carbohydrates: 6 grams
Net Carbs: 4.5 grams
Fiber: 1.5 grams
Protein: 9.5 grams
Fat: 19 grams
Calories: 222