Pumpkin Pie Filling



1/2 c. granular Splenda (or equivalent sweetener of your choice)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/8 tsp. salt

1 c. canned pumpkin (NOT pumpkin pie filling!)

1/2 c. heavy cream

1/2 c. water

2 eggs + 1 egg yolk beaten

1 egg white beaten to stiff peaks


Break and separate one egg.  Beat the egg white to “stiff peak” stage and set aside.  If serving crustless, you can separate two of the eggs and beat two egg whites in the first step, which will result in a fluffier product with more volume.  But DO NOT do this if you are putting into a lo-carb pie shell, as it will overflow during cooking!!  In the bowl with the egg yolk,  add the other two eggs and beat well.  Then add pumpkin and all spices.  Slowly stir in the cream and water.  When all ingredients are well blended, gently fold in the beaten egg white(s).   When all incorporated, pour mixture into buttered baking dish or prepared 10″ pie crust.

Bake at 350º for 40-45 minutes.  Filling will puff way up during cooking and then fall level as it cools.  Serve with a dollop of whipped cream sweetened with the sweetener of your choice.


95.38    calories

7.53 g.  fat

4.76 g.  carbs

1.1 g.   fiber

3.9 g  NET CARBS

3.03 g.  protein

36 mg. sodium