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Savory Pumpkin-Nut Bake

  • 10servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B3, B9, B12, H
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 tablespoons 180ml Eggs - beaten (large)

  2. 2 cups 474ml Canned pumpkin

  3. 1/4 teaspoon 1 1/3ml Nutmeg

  4. 1/4 teaspoon 1 1/3ml Allspice

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 8 oz 227g Mascarpone cheese - lightly whipped

  7. 4 oz softened cream cheese mixed

  8. With 1/2 cup cream)

  9. 1/2 cup 164g / 5.8oz Atkins Sugar-Free Pancake Syrup

  10. 1/4 cup 36g / 1 1/3oz Pecans - chopped

Instructions Jump to Ingredients ↑

  1. In a mixer on high speed, whip eggs five minutes until thick.

  2. Heat oven to 350 degrees. In a large bowl, whisk pumpkin until smooth; gradually whisk in eggs, nutmeg, allspice, salt, mascarpone and syrup. Pour mixture into a buttered 9- by 13-inch baking pan. Bake 45 minutes.

  3. Sprinkle chopped pecans evenly over top; bake 15 minutes more. Cool slightly before cutting.

  4. This recipe yields 10 servings.

  5. Carbohydrates: 6 grams Net Carbs: 4.5 grams Fiber: 1.5 grams Protein: 9.5 grams Fat: 19 grams Calories: 222 Description:

  6. "You'll never miss sweet potatoes with this savory-sweet side dish."

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