As an Amazon Associate, I earn from qualifying purchases. We may also earn money from the companies mentioned in this post.
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.
Pumpkin Caramel Bake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course:
Dessert
Cuisine:
American
Dietary Consideration:
Gluten-Free, High Protein, Low Carb
Cooking Style:
Oven
Ease of Cooking:
Under 30 Mins
Servings: 6
Calories: 164 kcal
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
- 1 packet Truvia
Toppings
- 1 handful dried craisins
- 1 handful 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 facts per serving
164kcal | Fat: 6g | Saturated fat: 3g | Cholesterol: 75mg | Sodium: 122mg | Potassium: 121mg | Carbohydrates: 19g | Fiber: 1g | Sugar: 4g | Protein: 7g | Vitamin A: 69.1% | Vitamin C: 1% | Calcium: 11.1% | Iron: 4.4%I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Tina says
August 4, 2015 at 7:54 pmI 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?
Two Sleevers says
August 4, 2015 at 11:12 pmI 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!
Angela says
October 7, 2013 at 4:58 pmHello 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!
sleevers says
October 7, 2013 at 8:41 pmHi Angela! Thanks so much for doing this. At our house, it made four snack time servings so maybe we pigged out a little :p
Megan says
March 22, 2014 at 11:10 amold post but whatever 🙂 thinkign about doing this in a cupcake tin??? thoughts? lol 12 servings?
sleevers says
March 22, 2014 at 12:27 pmOh I think that’s a great idea! Good way to get portion control too.