SF and Low Carb Pumpkin Pie

I love pumpkin pie, especially in the fall, which it has felt like the last few days--I even had a fire last night, very nice--even though there's a heat wave predicted for the weekend. And BOO!

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.

And yes, I did stick a knife in the middle to get a taste right out of the oven. Hey, I live alone, who's gonna care? :D