Pumpkin Crisp
- Number of Servings: 8
Ingredients
Pumpkin filling2 (15 oz) cans pumpkin1 cup splenda3/4 cup fat free evap milk3 1/4 cups of egg substitute1 tsp cinnamon (ground)1 tsp pumpkin pie spice1 tsp vanilla extractOatmeal Crisp topping (makes 2 cups)3/4 cup sugar twin brown sugar3/4 cup quick cooking oats2 tbsp wheat flour1/4 tsp cinnamon6 tbls light butter
Preheat oven to 350 degrees. Lightly grease an 8 inch square baking dish.
In a large bowl, whisk together pumpkin, sugar, evaporated milk, egg sub., cinnamon, pumpkin pie spice and vanilla until smooth. Pour into prepared baking dish: sprinkle evenly with oat crisp topping.
Bake for 45 to 50 min, or until center is set and topping is golden brown.
Serve warm with fat free whipped cream and cinnamon if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGCOULD.
In a large bowl, whisk together pumpkin, sugar, evaporated milk, egg sub., cinnamon, pumpkin pie spice and vanilla until smooth. Pour into prepared baking dish: sprinkle evenly with oat crisp topping.
Bake for 45 to 50 min, or until center is set and topping is golden brown.
Serve warm with fat free whipped cream and cinnamon if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user ANGCOULD.
Nutritional Info Amount Per Serving
- Calories: 122.8
- Total Fat: 4.5 g
- Cholesterol: 1.0 mg
- Sodium: 207.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.8 g
- Protein: 6.1 g
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