Pumpkins are the ideal, nutritious, low carb, Autumn cooking ingredient. The smell of anything pumpkin baking conjures up images of home and hearth. But before we start cooking, here are a few pumpkin facts we thought you might enjoy.

1/3 cup erythritol 1 tablespoon real sugar 5 large eggs 3/4 cup Splenda 1/4 teaspoon salt 1/3 cup water 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 cup pumpkin puree 1 1/4 cups half and half 1/4 cup heavy cream Make a hot water bath for the flan by setting a 9 x 1-1/4 inch deep pie pan in a larger pan. While holding down pie pan so that it won't float, fill outer pan with just enough hot water to come up around the sides of the pie pan. Remove the smaller pan. Put the larger pan into the oven and preheat oven to 350 degrees. Melt 1/3 cup erythritol and 1 tablespoon sugar in pie pan by holding pan over or just resting on a burner. Use tongs or an oven mitt to hold the pan securely. Tilt and shake pan, rather than stirring the mixture. The mixture will first melt and become a clear liquid. It will then begin to brown. As soon as it begins to brown and caramelize, remove from heat. In a separate bowl, beat together eggs and Splenda. Add the salt, water, cinnamon, vanilla, pumpkin, half and half and cream. Set pie pan with caramelized erythritol mixture in hot water in oven. Pour in egg mixture carefully. The pie pan will be very full. Bake for about 25 minutes. Test for doneness by pressing center of custard gently with the back of a spoon. When done, a 3/8" deep crevice will form. Remove pan from hot water and chill at once. When cold, loosen custard edge with a knife. Cover with a rimmed serving plate. Holding plate in place, quickly invert. The flan will slowly slip free and the caramel sauce will flow out. To serve, cut in wedges, spoon on sauce. Makes about 8 servings. Each serving will have 7g carbohydrate, 1g dietary fiber.

For the crust, we've used the new Mini Carb Low Carb Pie Crust Mix. You can get it at The Low Carb Connoisseur Mini Carb Low Carb Pie Crust (see above) 1 (15 ounce) can pumpkin puree 1/2 cup Splenda 1/2 cup Keto Maple Syrup 2 Eggs, beaten slightly 3/4 cup Heavy Cream 1 teaspoon Vanilla Extract 1/2 teaspoon salt 2 teaspoons Cinnamon 1/2 teaspoon Cloves 1/2 teaspoon Nutmeg 1/8 teaspoon Ginger Prepare pie shell according to package directions. Preheat oven to 350°F. In large bowl, mix all filling ingredients in the order given. Use your own judgement about spices - some like a more cinnamon-y mix and others like less. This is your call, but amounts listed result in a rich, aromatic "classic" mix. You can also adjust sweetness to your own taste. Pour mixture into prepared pie shell and place in preheated oven until center tests done (about 45-55 minutes - ovens vary.) Allow to cool completely before serving. This pie must be kept refrigerated (no sugar to act as a preservative), but this pie is amazingly delicious!! Top with artificially sweetened real whipped cream if you like (I do!) This pie is at its best the 2nd day! Makes 8 servings. 8 carbs per serving (allowing for fiber.)

Low Carb Connoisseur Presents New Mini-Carb and Aramana Low Carb Products! Low Carb Connoisseur is proud to offer two exciting product lines from the people at CarbSense - Mini Carb and Aramana. These are the most exciting and delicious low carb products we've tried in some time! We've put them on sale for a limited time only, so you can try a few today! Some of the most popular varieties are: Mini Carb Snicker doodle Cookie Mix Mini Carb Low Carb Pie Crust Mix Mini Carb Lemon Burst Muffin Mix Aramana Crunchy Low Carb Pretzels 17 varieties of mixes, cereals and snacks to choose from! Low Carb Connoisseur — we put the Dash in Low-Carb.com!