JODY'S PUMPKIN BAKE

8 ounces cream cheese, softened

5 eggs

1 cup granular Splenda or equivalent liquid Splenda (see update)

15 ounce can pumpkin

1 1/2 teaspoons Pumpkin Pie Spice

1 teaspoon cinnamon

1 teaspoon vanilla

Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.

Makes 6 servings

Do not freeze

With granular Splenda:

Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:

Per Serving: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

Jody said she gets four large servings out of this but I thought I'd save a few carbs and serve smaller pieces. This is very good and I think the spices and sweetness are just right. I tasted it while still warm and it was nice like that but it made the whipped cream melt. I will probably make this again for Thanksgiving instead of a pumpkin pie although this tastes pretty much like pumpkin pie. Despite the cream cheese it is nothing like a cheesecake.

Here's a picture of the whole pan:

UPDATE: I did make this for Thanksgiving and used 16 ounces of cream cheese instead of 8 ounces. I didn't like it as well. I thought that the cream cheese was too tangy with the pumpkin. Although I might add a little more sweetener to the original recipe, I think the ratio of pumpkin to cream cheese is right on the mark with 8 ounces. With the additional cream cheese, I got at least 9 servings out of it and had to bake it in a larger pan to prevent overflow.

UPDATE: I've added vanilla to the ingredient list because it enhances the flavor. I've also increased the sweeter to the equivalent of 1 cup of sugar. The original recipe called for 1/2 cup.