Fluffy, Savory Pumpkin Recipe

A great side dish with any simple meat -- roast pork, lamb, or beef, some simple pan broiled chops, or a steak. Do take the time to slowly brown the onion; it lends a wonderful flavor.

Fluffy, Savory Pumpkin

1 large onion, chopped
4 tablespoons butter
29 ounces canned pumpkin (That's 1 pound, 13 ounces -- I had a can exactly this weight.)
2 eggs
3/4 cup ricotta cheese
3/4 cup heavy cream
1 teaspoon salt or Vege-Sal
1 tablespoons Splenda or erythritol, or the equivalent in your choice of low carb sweetener
1/2 teaspoon pepper

Slowly saute your chopped onion in the butter until it's soft and turning golden brown. Transfer to a big mixing bowl.

Add everything else, and whisk it up until everything is well-mixed.

Coat your slow cooker with non-stick cooking spray. Spoon the pumpkin mixture into it, and level the top. Cover, set the slow cooker to low, and cook for 4-5 hours.

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This is at least 8 servings, maybe more. If you serve 8, each will get: 225 Calories; 18g Fat ; 6g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8 g usable carb.

From the upcoming 300 Low-Carb Slow Cooker Recipes