UNSWEETENED PUMPKIN PUREE RECIPES
PUMPKIN DUMP CAKE | RECIPES | WW USA - WEIGHT WATCHERS
A classic dump cake recipe starts by spooning (or dumping) canned fruit pie filling in a casserole dish, then sprinkling on dry cake mix, topping it with butter, and baking until the mixture resembles cobbler. That’s certainly easy, but those desserts are loaded with fat and sugar. Our approach is to instead start with canned pumpkin that we lightly sweeten with a touch of brown sugar. We still use dry cake mix for convenience, but we nix the butter. You end up with a pudding-like pumpkin layer on the bottom and a crisp streusel-like topping.
Provided by WEIGHTWATCHERS.COM
Categories Snacks,Dessert
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 15 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Coat a 13 x 9–inch baking dish with nonstick spray. In a large bowl, whisk together almond milk, sugar, pie spice, salt, and eggs. Stir in pumpkin puree. Pour mixture into prepared dish. Sprinkle cake mix evenly over pumpkin mixture. Swirl mixture together with a knife until some pumpkin mixture shows through on top (there will still be a layer of dry cake mix on top). Coat top with nonstick spray.
- Bake at 350°F until set, about 1 hour. Serve warm, at room temperature, or chilled with a dollop of whipped topping.
- Serving size: 1 piece of cake and 1 tbsp whipped topping
Nutrition Facts : Calories 45 kcal
CHOCOLATE-PUMPKIN PIE RECIPE - PILLSBURY.COM
Whether you add a little or a lot of chocolate, this easy pie will win you rave reviews.
Provided by Roxana Yawgel
Total Time 5 hours 30 minutes
Prep Time 10 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven at 350°F.
- Unroll pie crust on work surface. Press in bottom and up sides (about 1 inch) of 9-inch tart pan with removable bottom or pie plate.
- In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin. Stir in whipping cream.
- Reserve 1 cup pumpkin filling. (I poured it into the measuring cup I had the whipping cream in so I didn’t dirty another dish, or you can just leave it into the bowl.) Pour remaining filling into pie crust.
- With whisk, stir together reserved 1 cup pumpkin filling and baking cocoa until no lumps remain. Pour chocolate filling over pumpkin filling in pie plate. Slightly tap sides of plate so 2 fillings combine.
- Bake about 50 minutes or until toothpick inserted near center comes out clean. Turn off oven and slightly open oven door; leave pie in oven about 1 hour 30 minutes to cool.
- Refrigerate pie 3 hours before serving. Serve with whipped cream.
Nutrition Facts : ServingSize 1 Serving
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