Crustless Pumpkin Pie
| 2 Lg | Eggs, slightly beaten |
| 1½ Cup | Pumpkin Puree |
| ¾ Cup | Granulated Splenda (or 16 packets) |
| ½ tsp | Salt |
| 1 tsp | Cinnamon |
| ½ tsp | Nutmeg |
| ¼ tsp | Cloves |
| 1 2/3 Cup | Light Cream |
Preheat oven to 425° degrees F. Beat eggs in a large bowl. Add pumpkin, sweetener, salt, cinnamon, nutmeg and cloves. Scrape down the bowl then mix in cream. Pour mixture into a stone or glass pie pan. Bake at 425° for 15 minutes. Turn oven down to 350° and continue to bake for another 45 minutes. Pie is done when a knife inserted into the center comes out clean. Cool pie to room temperature then cover and chill in refrigerator until ready to serve. Optional: Beat ½ cup of heavy cream with 1 packet of Splenda until light and fluffy. Garnish pie and serve. If you want to serve pie shaped wedges, be sure to use a pie server. Remember, there's no crust to support this so your utensil shape is important. You could also use Sweet'n Low instead of Splenda or mix the two. Just swap the number of packets evenly. 5.5 Carbs per 1/8 slice plain or 6 carbs with the whipped cream garnish. Fiber carbs were removed from this count.
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