Another holiday treat.
One of my favorite memories of the holidays was the smell of fresh-baked pumpkin pie. Nowadays, with this whole low carb thing, pie is usually a no-no.
But I realized something. If I skip the crust and use a low-carb sugar substitute I can still have all that pumkiny goodness. So here it is, my recipe for Pumpkin Pudding.
1 cup sugar equivalent sweetener (sucralose handles baking well, and it’s my sweetener of choice).
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 1/2 cups cooked or canned pumpkin, mashed or pureed
1 1/2 cups evaporated milk
1/2 cup milk
2 eggs slightly beaten.
Preheat the oven to300
Combine the ingredients in a large mixing bowl.
Pour into a 2 quart casserole dish
Bake for for 50 min to an hour or until the pudding is firm.
Serve warm with homemade whipped cream.
Homemade whipped cream:
1 cup (8 oz) heavy whipping cream, cold.
1/2 cup sugar equivalent sweetener.
1/2 teaspoon vanilla extract
Chill a medium mixing bowl in the freezer.
Combine the ingredients in the bowl. Bowl should not be more than about 1/3 full. (If it is, you need a bigger bowl).
Beat with an electric mixer–use a whisk attachment if you have one–until the cream is stiff and holds its shape (the volume will increase as air gets incorporated into the cream, thus the need for the size bowl).
Oh, if you have leftover (if you do, what’s wrong with you?) you can freeze it and it makes a not bad ice cream. A little stiff, but tasty.