Before you consider making this super yummy recipe, I want to share briefly that I created it as a quick snack or dessert. I don’t use any refined sugar, generally. I love fresh pumpkin in the fall and this is a wonderful way to enjoy the spices of fall without that ‘white stuff’. If you’re not used to eating foods that are less sweet, it may not taste very good to you. In that case, consider adding a little (like 2-4 TB) maple syrup to the mix. Of course, you could always add it at the end, on top. It’s very yummy when eaten warm. Or enjoy fresh fruit on top.
I love low-sugar Apple Butter, the organic kind from Eden Foods, which you can buy at iherb.com, and using code LON751 you can save $5 or $10 off your order.
Anyway here we go:
15 oz pumpkin meat, preferably home-made (more yummy) (or canned) pumpkin meat
2 teaspoons Ceylon cinnamon
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
2 teaspoons vanilla
2 TB butter
Coconut oil or other fat for baking dish
1. Preheat oven at 320 degrees.
2. Mix together the pumpkin, vanilla, spices and baking soda.
3. On stove, melt butter and blend into the pumpkin mix.
4. Add desired number of eggs into batter with handmixer, taking care not to mix too much
5. “line” the 9X13 inch baking dish with coconut oil or other healthy fat like butter, and “slide” your batter into the dish.
6. Bake the mix for 45 minutes to an hour. You don’t want to dry out the moisture.
7. Take out of the oven and cool.
8. Eat as is, or top with something you love. I choose Eden Organics Apple Butter – so yummy. Enjoy experimenting!
Source: Yours truly – and adapted from Jolynneshane.com’s paleo pumpkin pancakes, as I have no time to stand at the stove and keep flipping pancakes.