CRUSTLESS PUMPKIN Cake
15 ounce can pumpkin
2 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
1/4 cup caramel or vanilla sugar-free syrup
1/2 cup heavy cream
1/4 cup water or 1/4 cup heavy cream
1/4-1/2 teaspoon salt (see my comment below)
1 teaspoon cinnamon
1/2 teaspoon ginger root
1/4 teaspoon cloves
Mix all the ingredients inside a medium bowl beat well by having an electric mixer. Pour right into a buttered 9-inch cake plate. Bake at 350° 45-55 minutes, until a knife placed within the center arrives clean. Awesome on the rack, then chill prior to serving. Serve with whipped cream, if preferred.
Makes 8 servings
Freezing not suggested
With granular Splenda:
Per Serving: 120 Calories 10g Fat 3g Protein 7g Carb 2g Soluble Fiber 5g Internet Carbs
With liquid Splenda:
Per Serving: 114 Calories 10g Fat 3g Protein 5g Carb 2g Soluble Fiber 3g Internet Carbs
This really is pretty near to the Libby's pumpkin cake filling recipe. I believe I'll use more cream rather from the 1/4 cup water the next time. The carbs per serving would be exactly the same. I figured this had a salty taste using the 1/2 teaspoon known as for, but the quantity of salt is exactly what every pumpkin cake recipe I have seen requires. I'll work lower to at least oneOr4 teaspoon the next time.
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