Pumpkin Pecan Dessert Recipe

Ingredients

For the base
3/4 cup Splenda
2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 16 oz. can pumpkin puree
3 large eggs, slightly beaten
1/4 cup sour cream
1 cup heavy cream
For the topping
1 Tbs brown sugar twin
3 Tbs pecans, chopped
1/4 teaspoon cinnamon
Servings: 9
Nutrition Facts
Serving size: 1 serving.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 116.85
Calories From Fat (70%) 81.72
% Daily Value
Total Fat 9.34g 14%
Saturated Fat 4.32g 22%
Cholesterol 91.31mg 30%
Sodium 291.85mg 12%
Potassium 167.52mg 5%
Total Carbohydrates 6.05g 2%
Fiber 2.15g 9%
Sugar 0.27g
Protein 3.42g 7%
Reviews
4 stars - Really good. Pumpkin pie without the crust, and a great topping. - ME 1/24/2007

Preparation

Step 1

1. Preheat oven to 325F

2. Whisk together Splenda, cinnamon, ginger, clove, salt, eggs and pumpkin in a medium bowl. Add sour cream and mix, then add whipping cream and mix well, Pour into an 8 inch square Pyrex dish. Sprinkle the topping evenly over the base. Bake 50-60 minutes or until knife inserted in the center comes clean.

Tips
Once I forgot to add the topping in the beginning and added it about 25 minutes into the baking. Came out fine.

Recipe calls for 8 custard cups baking for 30-40 minutes. I think I ended up baking the 8 inch Pyrex dish for 50-60 minutes. It said to cool and top with whipping cream if desired. I couldn't wait and ate it warm and it was wonderful!