Pumpkin Pecan Dessert

By MaryEllen

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!