Ingredients:
One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup egg whites
3/4 cup Splenda No Calorie Sweetener (yes, I am using splenda here!)
2 tsp. pumpkin pie spice
1 cup oats, blended– (optional and if you want squares to be less soft)
Directions:
Preheat oven to 350 degrees.
Combine all ingredients in a bowl, and mix thoroughly. (add oats if using)
Place mixture in a baking dish and spray lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)
Once ready to serve (it’s delicious eaten hot or cold), cut into 9 pieces.
Toasted Pumpkin Seeds
Ingredients
– One medium sized pumpkin
– Sea Salt
– Olive oil spray
-pam
Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
-Spray Pam on roasting pan and spread the seeds out over the roasting pan, all in one layer. Spray top with olive oil spray and bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed or eat whole.
