Low Carb Pumpkin "Pie" - cooking recipe

Ingredients

1 (16 ounce) can unsweetened pumpkin
2 packets Splenda sugar substitute
8 ounces cream cheese
1 cup macadamia nuts
cinnamon, to taste
pumpkin pie spice, to taste

Preparation

Crush nuts or run through food processor and press into the bottom of a pyrex or metal pie plate.
Set aside.
Beat pumpkin, cream cheese, Splenda, and spices together in a large bowl.
Make sure you beat well so that all of the cream cheese is well blended.
Bake at 325 degrees for 30 minutes.
Cool at room temp to prevent cracking.
Serve with freshly whipped cream sweetened with Splenda, if desired.