This is so quick and easy to throw together on a busy morning. Tastes like warm pumpkin pie filling with a creamy texture similar to ricotta cheese.

30 g 40% heavy cream

36 g raw egg, mixed well

25 g ricotta cheese, whole milk

12 g walnut oil

11.7 g European-style butter

5 g canned pumpkin, unsweetened

2 g calorie-free sweetener, Truvia™

0.2 g cinnamon

Optional: pinch of salt, 3–5 drops of vanilla flavor, Bickford™

After measuring all ingredients on a gram scale, combine in a microwavable bowl. Heat in 30-second increments, stirring very well after each cycle. Heat the pudding until the temperature reaches 160°F. The eggs will begin to cook around the edges. Stir very well again and serve.

Notes: There is a very small amount of pumpkin puree in this recipe. For lower ratios, add more pumpkin!

2.2 g CARBS