Okay. I have been playing around with this..
and it worked really nicely last night. You wil have two serving options..a cold pudding that takes five minutes to make.or a baked dessert.

So.. here it goes
Half a 29 oz can of pumpkin
8 oz cream cheese
1 box of sugar free vanilla pudding.
1/2 cup heavy cream
1 tablespoon of cinnamon
1 teaspoon nutmeg

Mix all the ingredients above till well blended.
Serve cold and with unsweetened whipping cream

Or..
grease a springform pan.

Add 3 eggs to the mixture above
Place in springform pan
Back for 1 hour at 325.
turn off oven and allow to cool for one hour
Serve and enjoy!

I think I died and went to heaven!!!!

I made the pudding (reminded me of mousse) for Thanksgiving. Well...I intended on making the cheesecake but once I tasted the pudding I didn't want to risk ruining it!!

It deserves 5 stars no doubt!! I ate it for breakfast, snack, at thanksgiving, LOL you name it...I am going to buy more supplies and make more....Thank you for making this! I even put it into the microwave for 30 seconds with whipped cream on top...warm pumpkin pie!

Thank you thank you thank you!!!!

~Michelle

I am so glad you enjoyed it!
Poofie!
( if you do the "cheesecake" its a lot less sweet for whatever strange reason..but I still enjoy it)

I made both variations for Thanksgiving, and they were both delicious! It was wonderful to be able to eat a legal Thanksgiving dessert, and it was so yummy, I didn't feel deprived at all. Thank you SO much for posting this great recipe.

~Isolde

I made it again for thanksgiving, double the recipe and added one more 8 oz package of cream cheese and one more egg for the baked recipe..
Then I brought the leftovers home and put it in the fridge..and if this desserts gets a day or two to ripen ITS amazing baked!!!
So...if you can for the baked version..make it ahead and chill it.. Yum.. yum!

Sounds yummy. Here's the carb break-down...

Pumpkin: 23g ecc
cream cheese: 6.17g
pudding: 19.54g ecc
heavy cream: 3.32g
cinnamon: 1.74g ecc
nutmeg: .62g ecc
eggs: 1.61g

So for the entire recipe, that comes to 56g ecc (or 54.39g ecc without the eggs). Not too bad.

I dont know what ur doing but cream ccheeze i bought had less than 1 carb and the punkium had only 4 carbs and heavy cream had 0 carbs cinnamon i dont count ans same with eggs and nutmeg. The reason why i dont count eggs is because I did a test to eat 20 eggs a day with other carbs and eegs they say count as one actually i lost weight faster so i really dont count eggs its manily made up of protien so If i were u i would do the same. Now im sick and tired of eating eggs.

I would never have figured that out for everyone!
I appreciate it.
Poofie!

My MIL told me that aspartamine is unstable in heat, that is why it gets less sweet when it is baked.
Tanya

Hi,

I'm new here so don't know how to quote, etc., yet, but I wanted to tell you that I found this site the other night while I was looking for low-carb alternatives for Christmas dinner. I made your pumpkin cheesecake, and while I forgot to add a little extra sweetner, with sweetened whipped cream on top, it was a HIT! Everyone loved it!!

Thanks!
Lubby

I have not made the cheesecake yet, but the pudding itself is out of this world. I have already made it 3 times in the past 2 weeks. Between my boyfriend and I it's gone in no time. Thanks for the recipe!!!!

bump

PoofieD, thanks for the "bump". This is just what I was looking for! I have a family baby shower for my daughter this Sunday and needed to bring something I can eat!
Thanks a million!

I must have been shopping for the ingredients when you bumped it! I made this last night and it's VERY good. Some changes I made is adding davinci french vanilla syrup to make it a little sweeter. I also made a crust from ground almonds, 1 scoop vanilla protein powder, butter and 2 packets splenda. unfortunately, I didn't measure the almonds. but maybe it was 1/2 a cup.

I also came up with this carb count, INCLUDING THE CRUST:
1 scoop protein powder 2
2 splenda 2
1/2 cup almond meal 6
pumpkin can 16
1/2 cup cream 4
sf pudding 24
cream cheese 8

total 62

8 servings/serving = ~8 with crust, ~ 6.5 w/o crust

Mmmmmm...

This sounded soooo good I just had to have some. I didn't have vanilla pudding so I used my favorite - SF White Chocolate Mousse pudding. And I couldn't find the nutmeg...clearly there is a thief about b/c it is my favorite spice (other than cardamom - which I bet would be wonderful in this). So I used pumpkin pie spice instead. I am enjoying the pudding right this second...thanks, Poofie!

happy badgoat