So I love pumpkin...anything. Mostly because I like cinnamon, cloves, and smooth things like pudding, ice cream, and frappos.
So I decided to try and engineer my favorite pumpkin pie, the one on the back of a can of Libby's pumpkin and the one I grew up with so childhood memories/comfort food, into something low carb and sugar free.
You can see the original recipe HERE
The only changes I made were these:
- No crust (spray your pie pan with Pam or use butter to grease)
- Splenda in place of sugar -- equal amounts
- Heavy whipping cream instead of evaporated milk
Result? Delicious. OMG, I've been having it for breakfast...and dessert! It is that good. I think next time I'll do half HWC and half half-and-half to make it a little more custardy and less dense. But either way? It's that good.