Individual Pumpkin Pies
Serves 8
Ingredients
1 prepared recipe Simple Nut Crust
3 eggs
¾ cup granulated Splenda
½ teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
pinch of fine salt
1 ½ cups canned pumpkin
1 ½ cups half and half
1 tablespoon ground cinnamon plus 1 tablespoon granulated Splenda, for dusting
Directions
- Bake Simple Nut Crust in 8 individual small custard cups; use while still warm.
- Increase oven temperature to 375 degrees.
- In a saucepan, beat the eggs with the Splenda. Add the spices and salt and stir to mix.
- Stir in the canned pumpkin and the half and half.
- Warm over medium-low heat until hot, but do not boil.
- Evenly divide the pumpkin mixture among the 8 custard cups.
- Place filled cups on a baking sheet and bake for 30 minutes.
- The cooked filling should be moist, and quiver when tapped.
- Cool on a rack.
- Serve with a dollop of whipped cream and a dusting of cinnamon-Splenda.
Nutritional Facts 12.1 total carbs 4.1 fiber 8 net carbs 296 calories 9.5 protein
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