Pumpkin-Nut Bake

DifficultyModerate
Yield10 servings
Prep15 mins
Cook1 hr

3.4g

Net Carbs

9.2g

Protein

13.1g

Fat

1.7g

Fiber

176

Calories

Pumpkin-Nut Bake

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:

  1. Heat oven to 350°F.
  2. In an electric mixer on high speed, whip whole eggs for 5 minutes until thick.
  3. 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.
  4. Bake 45 minutes. Sprinkle chopped pecans evenly over top; bake 15 minutes more. Cool slightly before cutting.

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