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1 29-ounce can pumpkins
2 1/2 cups evaporated milk
2 cups splenda
1 cup almond flour
1/2 cup butter, melted
3 eggs lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon nutmeg ground
1/2 teaspoon cinnamon ground
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup heavy cream, whipped
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.
2 1/2 cups evaporated milk
2 cups splenda
1 cup almond flour
1/2 cup butter, melted
3 eggs lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon nutmeg ground
1/2 teaspoon cinnamon ground
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup heavy cream, whipped
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.
