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5Ingredients
50Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 3/4 cups pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 2 1/2 Tbsp. pumpkin pie spice
- 1/4 tsp. salt
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Reviews(3)
Ellis 4 years ago
I love (and miss) pumpkin pie, so I had high hopes for this recipe. At first I was underwhelmed by the look and taste. I had to substitute the sweetener for Swerve, but I don’t think that was the issue. It definitely wasn’t as sweet as real pumpkin pie and it tasted a little bitter to me, but it was reminiscent enough and the texture was pretty close. I ended up eating a few more today and added fat free whipped cream, so maybe that did the trick - they tasted pretty good a day later! They were easy to make for a snack; I wouldn’t serve as a dessert other people because they’re not very attractive.
Patricia 4 years ago
I’ve made this recipe twice. I used stevia. It’s a great recipe. I love the fact it’s crustless