Monday, December 5, 2011

Pumpkin Pie crisp

I stole this recipe from DukanItOut from her Thanksgiving meal post.  Of course..  I'm a tweaker (not in the druggie sort of way, but in the...  "I can't leave recipes alone" sort of way) so I will post what I did differently.

1 1/2 cups roasted pumpkin, pureed or 1 1/2 cups canned
2 t cinnamon
1/2 t allspice
1 egg
1/2 cup evaporated milk
1/4 cup maple syrup or sugar free maple syrup
2 T honey or 1 t Splenda
Mix all ingredients and pour into 4 ramekins, sprayed with a bit of cooking spray.

For the topping:
1/2 cup oats
1/4 cup oat bran
1 T Brown Sugar Blend Splenda or 1 t Splenda
3 T maple syrup or sugar free maple syrup

Mix all the ingredients together and top each ramekin with 1/4 of the mixture.  Bake  at 400 for 30-40 minutes.

I didn't have any ramekins, and I didn't want to pay $30 for the 8 that I needed, so instead, I bought 3- 3 pks of aluminum mini-pie pans for $1.24 each.  MUCH BETTER!
My modifications:
*I used a LARGE can of canned pumpkin.  This made 9 of them.
*I used 3 eggs.  That made it fluffier.
*I used about 2 T. of cinnamon, no all-spice.
*I had no evaporated milk, and used 1 c. of 2% milk instead.
*I used 2T of brown sugar twin, plus about 1/3 c. sugar free maple syrup.
*I didn't change the topping at all, but...
NEXT TIME...  I'm going to make that topping into more of a granola and not bake it the whole time.  It turned out a little rubbery but of course edible!  I think I will bake it on a cookie sheet to crisp it up and then put it on the pumpkin about 10 minutes before it's done.
*Oh!  I also cooked it got about 50 minutes.

1 comment:

  1. Thank you for posting Jamie!!! Going to try it this weekend and then going to make it for Christmas dinner :)