Great for a gluten free dessert and for diabetics

Ingredients:

• 1 15-oz can pumpkin puree 
• 3 eggs 
• 1 teaspoon vanilla extract 
• 3 ounces Neufchatel Cream Cheese – softened 
• 1/2 cup regular half & half 
• 2/3 cup sugar substitute 
• 1/2 teaspoon salt 
• 1 Tablespoon Frontier Soups Autumn Pumpkin Soup Spice Mix 
• Whipping Cream, canned (optional)

Directions:

1. Preheat oven to 350⁰. Spray 8” pie pan or 8 ramekins with baking spray.
2. Using a mixer, blend the pumpkin puree, eggs and vanilla.
3. Add the Neufchatel cream cheese and half & half to the pumpkin mixture.
4. Blend until smooth.
5. Mix in the sugar substitute, salt and Frontier Soups Autumn Pumpkin Spice Mix.
6. Pour batter into the pie pan or ramekins.
7. Bake at 350⁰ for 30 – 40 minutes.
8. Allow to cool and serve.