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Fall weather is here in Texas and it’s time to make something with Pumpkin that’s still sleeve friendly. I adapted this from eggface’s pumpkin ricotta bake. It would actually make a nice breakfast dish as well.
- Mix together all ingredients. Pour into greased pan.
- 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.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.