Okay, I made this for our low-carb christmas feast and I was amazed at how wonderful it was. This recipe makes one pie, but seeing as there is no crust, I put it into small ramekins to avoid trying to wrestle it out of the pan and they looked beautiful. Made it easier to watch the portions, and no longer do you have to wait for christmas to have it.
1 1/2 c. solid pack pumpkin
3 eggs
3/4 c. Splenda (or 18 packets)
1/2 t. salt (which I left out, and couldn’t even tell)
1 3/4 t. pumpkin pie spice (or 1 t. cinnamon and 1/4 t. cloves)
3/4 c. heavy whipping cream.
Mix all ingredients well and pour into well-sprayed pie pan or ramekins. Bake at 350 for 30-40 minutes.
I whipped up some whipping cream with splenda to put on top. It was awesome. About 3.5 carbs per serving. With the salt added, it is about 290 mg. per serving.