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“This low sugar, low sodium, and high protein breakfast treat will make the whole house smell as good as it tastes!”
READY IN:
1hr 20mins
SERVES:
4-6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix pumpkin, eggs, 2 Tbsp vanilla, pumpkin pie spices, and 1/3 cup Splenda until well mixed and smooth.
  2. Pour into a quiche dish or cake pan - lightly grease if necessary - I don't when I use a round Teflon cake pan.
  3. Cook in oven for 1 hour at 350°F.
  4. 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).
  5. When quiche is done (toothpick method), cut into slices and serve hot with a dollop of topping on the top.

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