Posted by: nikicf | October 13, 2009

Pumpkin Crisp

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My mom pictured a Pumpkin Crisp to be like an Apple Crisp, with chunks of pumpkin with the oatmeal topping. Ummm….. ewwwww?!  So I think I’m calling this Healthy Pumpkin Bake instead.

Adapted to my liking from this recipe.

Ingredients

Crisp Topping

1/3 c. whole wheat flour
1/2 c. old fashioned rolled oats
1/2 c. multi-grain oats (I used barley and wheat oats this time)
3-4 tbsp. ground flax seed
3 tbsp. canola oil (extra may be needed to moisten mixture)
1/4 c. chopped walnuts (optional)
2 tbsp. Splenda or sugar
2 tbsp. Splenda brown or regular brown sugar
1 tsp. cinnamon (optional)

Filling

1 large can (796 ml) of pumpkin
1 c. Splenda
2 tbsp. molasses
3/4 c. evaporated milk
2 1/2 c. egg whites
1/4 tsp. cloves
2-3 tsp. cinnamon
2-3 tsp. ginger
1 tsp. vanilla
1 tsp. salt

Directions

Preheat oven to 350 degrees.

In a large bowl, whisk together pumpkin, sugar, evaporated milk, egg, cinnamon, spices 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.

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I took the three baking dishes out of the oven and they reminded us of a snowman.  So Andy helped me make our Healthy Pumpkin Bake look the part. Isn’t he cute?! 😛

Hope all you Canadians had a lovely Thanksgiving!  We sure did!  (As you can see!)

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Responses

  1. Niki…this sounds amazing…can’t wait to try it!


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