Made with whipping cream, this is not a low-fat dessert. But a few spoonfuls of this is Heavenly after a big meal or with some coffee in the evening of a special day.
Here it’s simply made into no-sugar-added and we’ll let the Fat Fairy deal with the extra calories the day after!
One 15-ounce can Libby’s 100% Pumpkin puree (NOT the sweetened pie filling)
3 cups heavy whipping cream, divided (see note)
3/4 cup Splenda Granular
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, 1/8 teaspoon ginger 1/8 teaspoon cloves)
1 tablespoon vanilla extract
Sugar free Murray’s Ginger Snaps, for garnish, if you can find them. (Or sprinkle with toasted pecans or simply dust with a little more cinnamon.)
Combine pumpkin, 1 cup cream, Splenda, and spice in a medium saucepan. Simmer over medium heat for 5 minutes, stirring frequently. Remove from heat and chill until completely cool. Whip remaining 2 cups of heavy cream and vanilla until soft peaks form. Fold into chilled pumpkin mixture. Spoon into your prettiest wine glasses and crumble ginger snaps over top just before serving. Makes approx. 12 one-half cup servings.
Note: This is best with real cream, but if desired, use 1 cup heavy cream cooked with the pumpkin and 3 cups thawed Cool Whip to fold into chilled mixture.
With whipping cream:
Per Serving: Calories 234; Protein 0 g; Fat 20 g; Carbs 12 g; Sugar 1 g; Sodium 42 mg
With Cool Whip:
Per Serving: Calories 152; Protein 1 g; Fat 11 g; Carbs 11 g; Sugar 1 g; Sodium 48 mg