Pumpkin rules and reigns this time of year. Over the years, what haven’t I made with pumpkin? My pumpkin recipe files are full indeed, but not long ago I did stumble on a new one.
To me, any recipe for a “bottomless” dessert (i.e., not requiring a crust) receives a shout-out. This Bottomless Pie, baked with fresh pumpkin and pecans, was simple and pulled together in a heartbeat (with all the heart-healthy substitutes, it was good for the heart as well.)
Since Hubby adores pumpkin pie for breakfast, you can bet this food item went quickly since it became a breakfast, lunch, and dinner accompaniment. The pumpkin-pie-spice-flavored whipped topping was an extra little delight.
1 cup pumpkin, fresh purée or canned
1/2 cup bakery mix, low fat
1/2 cup sugar substitute
1 cup evaporated milk, fat free
1 tablespoon margarine
1 3/4 teaspoon pumpkin-pie spice, divided
1 teaspoon vanilla
1 egg (or 1/2 cup egg substitute)
2 egg whites (or egg white substitute)
1/2 cup chopped pecans (optional)
1 1/2 cup whipped topping (lite or sugar-free)
Heat oven to 350 degrees. Use cooking spray to spray a 9-inch pie plate. In a medium bowl stir until blended the pumpkin, bakery mix, sugar substitute, milk, margarine, 1 1/2 teaspoon of pumpkin-pie spice, vanilla, and eggs. Add pecans; pour into pie plate. Bake on bottom third of the oven for 35-40 minutes or until knife inserted in the center emerges clean. Cool completely, about 1 hour. In a small bowl mix whipped topping and 1/4 teaspoon pumpkin-pie spice. Garnish. Makes 8 servings. (Source: Chickasaw Nation Nutrition Services)