Ingredients
- 8 ounces (227g) full-fat block cream cheese, softened
- ½ cup (about 13g) Splenda Original Granulated Sweetener
- 4 large eggs
- 1 ¼ cups (about 305g) canned pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- Nonstick cooking spray, for the dish
Optional Toppings
- Whipped cream, to taste
- Ground cinnamon, to taste
Equipment
- 9-inch (23cm) round glass pie dish
- Mixing bowl
- Measuring Cups and Spoons
- Electric hand mixer
- Silicone spatula
- Instant-read thermometer
- Cooling rack
Method
- Preheat the oven to 350°F (180°C). Lightly coat a 9-inch (23cm) oven-safe glass pie dish with nonstick cooking spray.
- Beat the softened cream cheese and sweetener in a mixing bowl with an electric hand mixer until smooth. Scrape down the bowl with a silicone spatula.
- Add the eggs one at a time, mixing on low speed just until each is incorporated.
- Mix in the pumpkin puree, pumpkin pie spice and cinnamon until combined. Scrape down the bowl and pour the filling into the prepared dish.
- Bake for about 35 to 45 minutes, beginning to check after 30 minutes. The edges should be set and the center should have only a slight wobble, without liquid rippling. Check that the center reaches at least 160°F (71°C) with an instant-read thermometer; continue baking if needed.
- Place the dish on a cooling rack. The bake will puff in the oven and settle as it cools. Let it cool until warm before serving, or refrigerate for firmer slices. Refrigerate within 2 hours of baking.
- Divide into 6 portions and add whipped cream and a little cinnamon if you like.
Notes
- The baking time is approximate; follow the doneness guidance and bake longer if needed.
- You can replace the Splenda Original Granulated with ½ cup (100g) granulated sugar.
- There are approx 8.5 total carbs (7 net carbs) per serving excluding the optional toppings. Exact figures vary by ingredient brands.
- Refrigerate leftovers for 3 to 4 days.