Serves: 12
Total Calories: 345
1. Preheat oven to 450°.
2. Grease a 13 x 9 x 2-inch baking pan.
3. In a large mixer bowl at medium speed, beat pumpkin, heavy cream, splenda, flour, butter, eggs, vanilla, nutmeg, cinnamon, baking soda and salt for 1 minute or until smooth and well blended. Pour into pan.
4. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cut in squares and serve warm or cold with whipped cream.
This Pumpkin Pudding Squares recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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