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Pumpkin-Nut Bake

Prep time: 15 minutes
Cooking time: 60 minutes

Recipe style: Other
Phase Choice:

How many servings? Nutritional Information per serving

CALCULATE

Net Carbs: 5 Fiber: 1 Protein: 9.5 Fat: 18 Calories: 223

Servings Quantity: 10

Please note: When changing this recipes servings, the directions and nutritional information will refer to the original serving size.

Ingredients

12 large eggs, beaten
2 Cups canned pumpkin purée
1/4 Teaspoon ground nutmeg
1/4 Teaspoon ground allspice
1/2 Teaspoon salt
8 Ounces mascarpone cheese, lightly whipped
4 Ounces sugar-free pancake syrup
1/4 Cup pecans, chopped

Directions

Heat oven to 350°F.
In an electric mixer on high speed, whip eggs 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.

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