Think of this as pumpkin pie with no crust and fewer calories. It’s incredibly simple to make, and tastes fabulous. The kids at my first children’s center got excited every time this showed up on the snack tray. (I added the crumble to this recipe; for even fewer calories, just add a sprinkle of nutmeg on top instead of the crumble.) I’m personally a huge fan of all things pumpkin, so I look forward to this and other pumpkin treats every fall.
[GF] This recipe is gluten-free. If you don’t need it to be gluten-free, you can use regular all-purpose flour instead of oat flour.
- 1 can (29 oz.) pure pumpkin
- 1 cup milk
- 2 eggs
- 2/3 cup + 1/4 cup sugar (separated)
- 3 teaspoons cinnamon (separated, 2 + 1)
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1 teaspoon vanilla extract
- 2 Tbsp. oat flour
- Dash of nutmeg
- 4 teaspoons butter, softened
- 2 Tbsp. oats
- Two mixing bowls — one small, one medium
- 8×8 glass baking dish
- Preheat oven to 350 degrees F. Lightly grease the 8×8 baking dish.
- In the medium mixing bowl, mix pumpkin, milk, eggs, 2/3 cup sugar, 2 teaspoons cinnamon, salt, ginger, and vanilla. Blend well with a fork or spoon.
- Beat with a whisk for about two minutes until smooth.
- In small mixing bowl, mix oat flour, 1/4 cup sugar, 1 teaspoon cinnamon, nutmeg, and oats until evenly blended. Mix in butter until it makes a crumble.
- Pour the pumpkin mixture into the baking dish, then sprinkle the crumble evenly on top.
- Bake uncovered for about 35 minutes until a knife inserted in the center comes out clean.
- Note: You can make this up to a day ahead and keep it in the refridgerator. If you do this, allow additional baking time.
- Optional: Garnish with a dollup of whipped cream.
Adapted from “Pumpkin Pudding,” page 53 of Just Like Evelyn, the Children’s Center Cookbook from the Cal Poly ASI Children’s Center, San Luis Obispo, California. Cookbook compiled by Evelyn Ruehr, November 2003, with design and production work by Marie Curtin.