Impossible Pumpkin Dessert
By Julie Garden-Robinson
1/2 c. all-purpose flour
3/4 tsp. baking powder
1/8 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3/4 c. white sugar
3 Tbsp. butter, softened
2 large eggs, beaten
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 (12-ounce) can nonfat evaporated milk
2 tsp. vanilla extract
Optional topping: 1 Tbsp. brown sugar and 1/4 tsp. cinnamon
Preheat oven to 350 F. Spray or grease a 9-inch pie pan and set aside. Sift together the flour, baking powder, salt and spices. In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients and beat until smooth, then pour into the prepared pie pan or square pan. Bake at 350 F for 50 to 55 minutes or until a toothpick comes out clean.
If desired, after 25 minutes of baking, sprinkle the top with the brown sugar and cinnamon mixture. Serve with a dollop of whipped cream if desired.
Makes eight servings. Each serving has 210 calories, 6 grams (g) fat, 6 g protein, 33 g carbohydrate, 2 g fiber and 190 milligrams sodium.
(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences. Follow her on Twitter @jgardenrobinson)