Jody's Pumpkin Bake

April 29, 2012

Original Recipe: Linda's Site

8 ounces cream cheese, softened
5 eggs
1 cup granular Splenda 

15 ounce can pumpkin
1 1/2 tsp Pumpkin Pie Spice
1 tsp Cinnamon
1 tsp Vanilla 

Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350ยบ about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving. 

Makes 6 servings
Do not freeze

  Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs 

1 comment:

becca said...

Can i use light cream cheese to make this. i so pinning this for later.

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