Ingredients:
- 1/8 tsp ground ginger
- 1/8 tsp nutmeg (double this if you prefer a heavy nutmeg flavor in your pumpkin items)
- 1&1/2 tsp cinnamon
- 15 oz can of pumpkin or puréed pumpkin (not pie filling) 7 net carbs 4 natural sugar 0 added sugars
- 1/8 cup sour cream 1 carb 1 sugar
- 8 ounces cream cheese SOFTENED 16 carbs 8 natural sugars 0 added sugar
- 1 - 1ounce package sugar free jello cheesecake pudding mix
- 1 cup heavy cream
- 1/2 cup of swerve confectionery artificial sugar
- 1 tsp vanilla extract (not vanilla flavor)
- 1 diamond brand pecan pie ready made crust 72 carbs 48 natural sugar 24 added sugar
- I can of rediwhip
8 servings - 12 net carbs per slice (check your labels. Sugars and carbs may vary slightly depending on the brands used.
Realize you have a ton of left over odd cans and things that could make a cool desert with the new Swerve brand artificial confectionery sugar substitute you discovered at the store. You shop cheap and found these weird pecan pie crusts for 66 cents. You’ve got some canned Pumpkin leftover from thanksgiving last year. Cream cheese is a staple in your household. Then find no pumpkin spice in your spice rack. And no allspice!! Think a second…hmm, the ginger, nutmeg, cinnamon, and puréed pumpkin will have to carry the pumpkin flavor. Realize heavy cream has less carbs and more healthy fats than milk. Decide you want a definite smooth texture and need to offset the sweet…ah, the rest of the sour cream from taco night is perfect! Bring all Cream cheese to room temperature. Forget you’ve done this for about 12 hours. Realize and exclaim, “Oh! Crap!”, then run into the kitchen to see if the cream cheese is still useable. Happily discover it is indeed viable and then proceed to add all ingredients except the pie crust and rediwhip. There is probably an easier way to do this but I’m lazy so, next Blend on high until well blended. Pour into ready made pecan pie crust. Freeze 12 hours. Remove from freezer 1 hour before serving. Add rediwhip as decoration or by the slice. 8 slices yields a 3 ounce 12 net carb serving.
