Pumpkin-Nut Bake
3.37
Net Carbs
9.17
Protein
13.07
Fat
1.73
Fiber
176.83
Calories
Cooking tip: Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
Ingredients:
- 12 large Eggs (Whole)
- 2 cups Pumpkin (Without Salt, Canned)
- 1/4 cup chopped Pecans
- 1/4 teaspoon Nutmeg (Ground)
- 1/2 teaspoon Salt
- 1/4 teaspoon Allspice Ground
- 1/2 cup Maple Syrup (sugar-free)
- 1/2 cup Mascarpone
Directions:
- Heat oven to 350°F.
- In an electric mixer on high speed, whip whole eggs for 5 minutes until thick.
- In a large bowl, whisk pumpkin purée until smooth; gradually whisk in eggs, nutmeg, allspice, salt, mascarpone and syrup. Pour in a buttered 9-inch x 13-inch baking pan.
- Bake 45 minutes. Sprinkle chopped pecans evenly over top; bake 15 minutes more. Cool slightly before cutting.
