Low-Carb Pumpkin Bake

Low-Carb Pumpkin Bake

Don’t wait until November to treat yourself to this rich, delicious dessert. Pumpkin is delicious year-round, especially if it’s low-carb and guilt-free. This recipe was adapted from Jody’s Pumpkin Bake at Linda’s Low-Carb Menus and Recipes.


Servings: 6


  • 8 oz. cream cheese
  • 5 eggs
  • 1 cup granular Splenda or equivalent liquid drops
  • 15 ounce can pumpkin (do not use ‘pumpkin pie filling,’ as this typically has added sugar)
  • 2 1/2 tsp. pumpkin pie spice
  • 2 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg


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 350º 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.

Recipe Notes:

Yield: 6 servings, each with: 18g Fat; 9g Protein; 4g carbohydrates

The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.

Recipe adapted from: Jody’s Pumpkin Bake | Linda’s Low-Carb Menus and Recipes

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