• Makes one 9″ x 13″ pan
• There’s no need to add a pie crust or topping. It’s a great low-calorie fall family dinner treat.
PUMPKIN BASE
| 4 cups 1 cup 4 1 cup 1/2 tsp. |
Pumpkin – cooked & puréed 1% Milk Eggs Brown sugar – organic Ginger |
1 tsp. 1/2 tsp. 1/4 tsp. 1 tsp. |
Sea salt Cloves – ground Nutmeg Cinnamon |
• Preheat oven to 350º F.
• Grease a 13″ x 9″ baking dish (Coconut oil is a healthful choice.)
• Setting pumpkin aside, combine all other ingredients until mixed thoroughly. Then gradually blend with pureed pumpkin and pour into baking dish.
• Bake approx. 45 minutes – 60 if Streusel Topping is not added. Let cool before serving.
STREUSEL TOPPING – Optional to add a few extra calories when entertaining.
| 1/2 cup 3 Tbsp 3 Tbsp 3/4 cups |
Brown sugar – organic Butter Flour Oats |
Recipe courtesy of: Steven Merk (Farmer Ralph’s son) of Langley BC