Pumpkin Pie Quiche

"This low sugar, low sodium, and high protein breakfast treat will make the whole house smell as good as it tastes!"
 
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Ready In:
1hr 20mins
Ingredients:
8
Yields:
1 pie
Serves:
4-6
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ingredients

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directions

  • Mix pumpkin, eggs, 2 Tbsp vanilla, pumpkin pie spices, and 1/3 cup Splenda until well mixed and smooth.
  • Pour into a quiche dish or cake pan - lightly grease if necessary - I don't when I use a round Teflon cake pan.
  • Cook in oven for 1 hour at 350°F.
  • While the quiche is cooking make the topping by beating on high speed with a mixer: Cream cheese, 1 Tbsp vanilla, and 3 Tbsp Splenda, until very creamy and smooth. Let father-in-law lick the beaters when done. (He made me add that part).
  • When quiche is done (toothpick method), cut into slices and serve hot with a dollop of topping on the top.

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RECIPE SUBMITTED BY

I work full time painting and am blessed to do so from our house most of the time so I am able to take care of my father-in-law with special diet needs as he is recovering from renal failure along with CHF and is also diabetic. I call him my "Angel."
 
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