Name: Pumpkin Pudding With Whipped Cream - 3g Net Carbs
Yield: 4 servings
Ingredients: 1 teaspoon butter; 1 (15 ounce) can pumpkin (not pumpkin pie mix); 4 eggs, beaten; 1 12 cups half-and-half; 23 cup Splenda granular; 1 teaspoon cinnamon; 1 teaspoon vanilla; 1 pinch salt; 1 pinch ground cloves (optional); 1 pinch nutmeg (optional); 1 cup heavy cream; 2 tablespoons Splenda granular; cinnamon (optional)

Servings: 4 persons

1 teaspoon butter
1 (15 ounce) can pumpkin (not pumpkin pie mix)
4 eggs, beaten
1 12 cups half-and-half
23 cup Splenda granular
1 teaspoon cinnamon
1 teaspoon vanilla
1 pinch salt
1 pinch ground cloves (optional)
1 pinch nutmeg (optional)
1 cup heavy cream
2 tablespoons Splenda granular
cinnamon (optional)

1
Grease crockpot with butter.
2
In large mixing bowl, combing remaining pudding ingredients and mix well.
3
Pour into crockpot.
4
Cover and cook on low for 3 hours.
5
Transfer crock to fridge to cool until serving time.
6
Just before serving, prepare the whipped cream: in the bowl of an electric mixer, beat the heavy cream on medium-high speed until medium-stiff.
7
Add splenda and beat briefly to combine well.
8
To serve, spoon pudding into individual bowls.
9
Top with dollop of whipped cream and cinnamon, if desired.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Pudding With Whipped Cream - 3g Net Carbs

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