Fall weather is here in Texas and it’s time to make something with Pumpkin that’s still sleeve friendly. It would actually make a nice breakfast dish as well.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 164kcal
Ingredients
- 2 eggs beaten
- 1 cup ricotta cheese
- 1/2 cup canned pumpkin puree
- 1 teaspoon Pumpkin Pie Spice
- 1/2 cup Torani sugar-free Caramel syrup
Toppings
- 1 tablespoon Slivered Almonds
Instructions
- Mix together all ingredients. Pour into greased pan.
- Sprinkle toppings.
- Bake at 350 degrees for an hour or until knife inserted into the centercomes out clean. Really, does it get simpler than this?
- Let it cool or eat warm with whipped cream.
Nutrition
Calories: 164kcal | Carbohydrates: 19g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 122mg | Potassium: 121mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3455IU | Vitamin C: 0.8mg | Calcium: 111mg | Iron: 0.8mg
Tried this recipe?Mention @two_sleevers or tag #trusturvashi!
I really dislike ricotta cheese but I love pumpkin so much, do you think this recipe would be good if I substituted the ricotta cheese for cream cheese?
I am really not sure. Cream cheese has a very different consistency when baked. I will say that you don’t taste much ricotta when this is done. Worth trying I suppose and if it works out, take a picture and send it to me and we will post your recipe!
Hello friends! I did the nutritional count on this recipe. I split the recipe into 9 servings. 43 calories; 4.3g protein; 2.8g carbs. (NOTE: If anyone finds this is incorrect, please let me know). Thanks!
Hi Angela! Thanks so much for doing this. At our house, it made four snack time servings so maybe we pigged out a little :p
old post but whatever 🙂 thinkign about doing this in a cupcake tin??? thoughts? lol 12 servings?
Oh I think that’s a great idea! Good way to get portion control too.