It’s still 80 degrees where I live and I’m already jonesing for fall. Fall decorations, fall food, fall clothing and mostly NEW BOOTS. But I digress …. this is the first fall recipe I think I’ll make this year.

Pumpkin Pie is awesome..but it’s even more awesome when it’s fat free, low cal, low carb and high protein. This recipe makes it ok to eat desert for breakfast. And don’t think I won’t.

You Need:
2 1/2 packages of fat free cream cheese (8 oz. each)
1 1/4 cups canned pumpkin
4 egg whites
1 cup Splenda granular
1 1/2 t pumpkin pie spice
1/2 t cinnamon
1/2 t allspice
1/2 t vanilla powder or 1 t vanilla extract
1/2 t nutmeg
dash of ground ginger
dash of ground cloves

*** you could skip all the spices and just use Pumpkin Pie spice…which honestly is what I plan to do. I don’t have time for cloves in my house.

Preheat oven to 375 degrees.

In a large bowl, beat cream cheese, Splenda, and vanilla from low to high until smooth, about 1 minute.

Add pumpkin, egg whites, and spices. Beat from low to high for another minute.

Spray a 9” cake pan with cooking spray. Pour in the batter, pick up the pan, and tap on the counter to release air bubbles and smooth the top.

Bake for 60-70 minutes, until the top of the cake browns a little. Let the cake cool to room temperature, and then cover with foil and refrigerate overnight.

Serve with fat free whipped cream!

8 servings…Each slice has
103 calories
0g fat
6g net carbs
1.5g fiber
and 14g protein