A Lighter Variation of Pumpkin Pie
From Robin W.L.
If you like pumpkin, try this… it’s your regular pie recipe sans the sugar or crust. Delicious year ’round!
1-1/2 C. pumpkin
1 C. sugar replacement (like splenda or truvia) or 3/4 C. sugar
1/2 tsp. salt
1-1/4 tsp. cinnamon
1 tsp. ginger
1/2 tsp. each nutmeg and cloves
3 eggs, slightly beaten
1-1/4 C milk
1 – 6 oz. can evaporated skimmed milk (2/3 C)
Preheat oven to 400*. Spray a souffle or casserole dish with cooking spray.
Combine pumpkin, sweetener, salt and spices. Blend in eggs, milk and evaporated milk, blend well. Pour into baking dish. Bake for 50 – 60 minutes or until a toothpick comes out clean and the souffle just begins to pull away from the edges of the pan. Cool on a rack. Spoon out to serve – warm or chilled with whipped cream. Yummy!
These are wonderful, everyone loves ’em.
Use mini or regular muffin tins.
From Robin W. L.
1 C. whole wheat or regular flour
2 tsp. baking powder
1 tsp. pumpkin pie spice (a mixture of cinnamon, nutmeg, cloves and ginger)
1/2 tsp. salt
1/4 tsp. baking soda
3/4 C. pumpkin
1/2 C. brown sugar
1/2 C. buttermilk
1 C. oats
1/2 C. raisins (or chocolate chips!)
1/2 C. pumpkin or sunflower seeds (optional)
Preheat oven to 400*. Spray muffin tins with cooking spray.
Sift all dry ingredients. Combine the remaining ingredients in a bowl and blend well. Add dry ingredients; stir till just moistened. Fill muffin tins to 2/3 or 3/4 full. Bake: Mini-muffins, 10-12 minutes, Regular muffins, 18-20 minutes.
These freeze just fine, but you won’t have any leftovers!