* Exported from MasterCook *

DIEM'S NO-BAKE PUMPKIN PIE

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : 5-10G Low Carb Egg Souffle


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- Crust-
1 cup sliced almonds
1 tsp cinnamon
2 tsp splenda
2 tbsp butter
- Filling-
1 can pumpkin -- (15 oz)
1 cup heavy whipping cream
1 box Jell-o sugar free pudding -- butterscotch
2 tbsp pumpkin pie spice
or 1 tsp each of nutmeg -- cinnamon, allspice

Carbs:7.1 Fibre:1.8 Protein:4.6 Fat:23.6 Per Serve

Crust: Melt butter in pie plate. Mix the almonds cinnamon and sweetener together with the melted butter. Press to cover pie plate.

Mix whipping cream and SF butterscotch Jello together. Mix pumpkin spice with canned pumpkin in another bowl. Fold the whipping cream mixture into the
pumpkin mixture. pour the whole mixture into the pie plate. Chill for about 1 hr. Garnish with whip cream.

My hubby took it to work and they loved it. They were amazed lowcarbing could have treats like these that tasted that good.
I suppose you could use two boxes of butterscotch pudding if you want it sweeter. I don't have a lot of Splenda, so I'm improvising.










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Per Serving (excluding unknown items): 243 Calories; 24g Fat (82.7% calories from fat); 5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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