Makes: 3 cups
Prep: 15 min Cook: 25 min
1 1/3 cups (175 g) 36% cream
1 1/3 cups (300 g) unsweetened pumpkin puree
2 large eggs (100 g)
28 halves (48 g) pecans
1 2/3 cups (150 g) KetoCuisine™
1/3 cup (75 g) melted butter
Pinch of ginger
Pinch of nutmeg
Pinch of cinnamon
Other ingredients: sweetener of choice (if desired)
Preheat oven to 350º F
Chop pecans and set aside
Blend together purée pumpkin, egg, cream, KetoCuisine™and melted butter
Add a pinch of nutmeg, ginger, cinnamon and mix well
Pour into silicone cups or ramekin dishes
Place into a pan filled with ⅓ of warm water, creating a bath for the silicone cups or ramekin dishes
Cook in a preheated oven 350 °F for approximately 25 min. Remove dishes from bath & let cool
Sprinkle with pecans
may reserve up to 50 g of cream, for a whipped topping if desired
Calories: 454.5 | Protein: 5.05 g | Fat: 45.42 g | Net Carb: 6.38 g | Ratio: 4:1