Pumpkin Pudding With Whipped Cream - 3g Net Carbs

Name: Pumpkin Pudding With Whipped Cream - 3g Net Carbs
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 serving(s)
Ingredients: 4.92 ml butter; 425.24 g can pumpkin (not pumpkin pie mix); 4 eggs, beaten; 354.88 ml half-and-half; 157.80 ml Splenda granular; 4.92 ml cinnamon; 4.92 ml vanilla; 0.25 ml salt; 0.25 ml ground cloves (optional); 0.25 ml nutmeg (optional); 236.59 ml heavy cream; 29.58 ml Splenda granular; cinnamon (optional)

Submitted by mariposa13

"From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 260 calories, 3g protein, 3g net carbs, 27g fat, 146mg cholesterol, 54mg sodium"

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Ready In:: 3hrs 10mins
Ingredients:: 13
Serves:: 6

ingredients

Pudding
4.92 ml butter
425.24 g can pumpkin (not pumpkin pie mix)
4 eggs, beaten
354.88 ml half-and-half
157.80 ml Splenda granular
4.92 ml cinnamon
4.92 ml vanilla
0.25 ml salt
0.25 ml ground cloves (optional)
0.25 ml nutmeg (optional)
Whipped Cream
236.59 ml heavy cream
29.58 ml Splenda granular
cinnamon (optional)

directions

Grease crockpot with butter.
In large mixing bowl, combing remaining pudding ingredients and mix well.
Pour into crockpot.
Cover and cook on low for 3 hours.
Transfer crock to fridge to cool until serving time.
Just before serving, prepare the whipped cream: in the bowl of an electric mixer, beat the heavy cream on medium-high speed until medium-stiff.
Add splenda and beat briefly to combine well.
To serve, spoon pudding into individual bowls. Top with dollop of whipped cream and cinnamon, if desired.