Recipes

Granualted Splenda (or 16 packets)

All Spice

Cloves

Set out the cream cheese until it comes to room temperature.

Preheat oven to 350° degrees F.   Fill a medium sized pot with water and put it on to boil. Line a spring form pan with parchment paper. This is most easily done by first cutting out a circle for the bottom. Just trace around the bottom of the pan on the paper then cut just inside the lines. Next cut some strips the width of the collar. Use melted butter or spray to stick the paper to the spring form pan then butter or spray the inside of the lined pan as well. Now take a large sheet of heavy duty foil and fold this over the outside of the pan. Press the foil close to the side of the pan, but don't fold the top edges down into the pan. What we're doing is making a dam against the water bath so that no water can leak into our cake while we're cooking.

In a food processor chop the pecans with a packet of Splenda until fine but not mush. Add the melted butter and give it a few quick spins to coat.

Pour the chopped nuts into the bottom of the prepared pan and tamp down with a flat bottomed glass. You may not get perfect coverage, but that's ok. Don't bother trying to come up the sides. Chill until the filling is ready.

In your electric mixer beat the cream cheese on medium spead with the splenda until smooth, about one minute. Scrape down the bowl. Turn the mixture to low and add eggs one at a time. Let one egg mix in before adding the next. Scrape down the bowl. Still on low speed, add spices, vanilla, and pumpkin puree. Scrape down the bowl one last time then mix a few more seconds until mixed.

Pour the pumpkin mix into the prepared pan. Put the cake pan inside another pan with a two inch lip. I use the bottom of my broiler pan. Put the whole thing in the oven and then get that pot of hot water. Pour the water into the outside pan, not the cake, until it comes up about an inch or so.

Bake the cake at 350° F for 30 minutes then turn the oven down to 325° and cook for approximately 20 minutes longer. Cake is done when the outsides look firm but the inside is still a little wet and jiggly.

Cool the cake on a wire rack to room temperature then remove from pan, cover and chill for four hours.

I've figured this out at approximately 8 grams of carbs per 1/8 of a pie. I don't count the 10 grams of fiber in the pumpkin though so if fiber affects you, you might want to count it as 2 grams higher.

Sometimes I'll have a slice for breakfast. My little one likes it best when served with a dollop of whipped cream.