Creamy Pumpkin Bake
This creamy pumpkin bake is a low carb recipe you will love. Serve it as a snack, dessert or appetizer. There are very few ingredients required so this would be perfect for any home cook, novice, advanced, or anything between these two.
Our creamy pumpkin bake is something you might already have all the ingredients for, so why not get stuck in and make this? It is quick and easy to prepare and you will be so glad you made it.
I love pumpkin and it’s available for most of the year here in its fresh form. It also keeps a long time. I buy canned pumpkin and that lasts for ages in the pantry, but make sure you choose the sugar-free kind. You want to get 100% pure pumpkin puree if possible.
Creamy Pumpkin Bake: Basic Ingredients for This Tasty Snack
You will need softened cream cheese, and you can soften it by leaving it at room temperature for half an hour, as well as pumpkin pie spice, pumpkin, eggs, Splenda and cinnamon. This creamy pumpkin bake dessert makes a change from mousse because it is not so liquid, and it can be served hot from the oven or warm, to make a nice change from all the cold low-carb dessert recipes you might be more familiar with. Give it a try and see what you think.
Swap the Splenda for another kind of sweetener if you wish, or even use sugar if you aren’t on a sugar-free diet.
Canned pumpkin can be used in all kinds of recipes so it is always worth having some in the pantry that you can use. Add it to soups or curries, pies or mousses. Pumpkin has a flavor which goes beautifully with all kinds of dishes.
- 8 oz (230g) cream cheese, softened
- ½ tablespoon pumpkin pie spice
- 4 eggs
- ½ cup (125g) splenda
- 1¼ cup (275 ml) canned pumpkin
- 1 teaspoon cinnamon
- Combine all ingredients.
- Pour batter into a glass-baking dish that has been sprayed with nonstick spray.
- Bake in a 350 degrees F (180 degrees C) oven until the center is done.
- It will look 'puffed', but will shrink down as it cools.
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