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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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! Ingredients:
29 ounces pumpkin (i use 1 can libby's 100% pumpkin) |
8 eggs |
2 tablespoons vanilla |
4 teaspoons pumpkin pie spice |
1/3 cup splenda sugar substitute |
8 ounces cream cheese (1 block) |
1 tablespoon vanilla |
3 tablespoons splenda sugar substitute |
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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