Pumpkin Crisp
Source of Recipe
The Meatless Gourmet: Easy Lowfat Favorites
Recipe Introduction
We ate this the first night when it was warm w/ a little light "spray" whipped cream and it was just OK. It just wasn't very rich and satisfying. BUT the next day (actually for breakfast) when I had some cold, it was soooo much better! Would I rather have my favorite pumpkin pie? Absolutely, but this is so easy and really quite tasty and will satisfy your craving for pumpkin pie when you don't feel like making pie crust. And it's pretty darn healthy for a dessert and the kids really liked it. This would be good for dessert OR breakfast/brunch.
My changes: I used 1 whole egg and 1 egg white in place of the 3 egg whites; I used whole milk in place of the evaporated skim milk only because I had some whole milk that was close to spoiling; I added a little cinnamon and about 2 Tbs. wheat germ to the topping; and used melted butter instead of oil in the topping.
List of Ingredients
Filling:
1 can pumpkin -- (16 oz)
3 egg whites
1/2 cup firmly packed brown sugar
1/2 cup evaporated skim milk
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon maple extract
Topping:
3/4 cup rolled oats
3 tablespoons whole wheat flour
1/2 teaspoon pumpkin pie spice
2 1/2 tablespoons maple syrup
2 tablespoons vegetable oil (I used melted butter)Recipe
Preheat oven to 350F. Lightly oil a 9-inch pie pan or spray with nonstick cooking spray.
In a large bowl, combine all filling ingredients. Beat with a fork or wire whisk until blended. Pour into prepared pan.
To prepare the topping, in a small bowl, combine oats, flour, and pumpkin pie spice, mixing well. Add remaining ingredients. Mix until all ingredients are moistened. Distribute topping evenly over pumpkin filling.
Bake, uncovered, 35 minutes, until filling is set and top is lightly browned.
Serve at room temperature. Refrigerate leftovers.
Makes 8 servings.
Per serving: 184 calories, 5g fat (1g sat), 5g protein, 32g carbs, 48mg sodium, 1mg chol
Source:
"posted by pilgrim719 at the Cooking Light BB"
NOTES: Next time I will definitely make this ahead so it can be chilled before serving. I served it with a little light "spray" whipped cream.
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