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Pink Grapefruit Cupcakes with Pink Grapefruit Cream Cheese Frosting

January 20, 2012 ·

It seems we save cupcakes for a special occasion – to celebrate a birthday, a holiday, an accomplishment, etc.  When I made these cupcakes, I didn’t have any particular occasion in mind.  I decided to make these Pink Grapefruit Cupcakes ‘just because.’  Just because it’s been a while since I last made cupcakes.  Just because there is always a reason to celebrate something.  Just because citrus is aplenty right now,…let’s try something new!

These cupcakes are really easy to make and a unique way to enjoy grapefruit.  The cake alone has a subtle citrus flavor – just enough grapefruit flavor without being overpowering.  When topped with the grapefruit cream cheese frosting, it becomes dangerouly good.  The cream cheese gives the right amount of tang to balance the grapefruit flavor and brings it all together into a sweet and delicious cupcake.

Pink Grapefruit Cupcakes were fun to make, fun to eat, and fun to share…all just because. 😉

Pink Grapefruit Cupcakes with Pink Grapefruit Cream Cheese Frosting
 
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Yields: 12 cupcakes
Ingredients
  • Cupcakes:
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ⅔ cup granulates sugar
  • 2 large eggs
  • ½ cup Greek yogurt (nonfat or 2% reduced-fat)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pink grapefruit zest (1 softball-sized grapefruit yielded approximately 1 tablespoon)
  • Frosting:
  • 4 ounces ⅓-less-fat cream cheese, chilled (block)
  • 2 cups powdered sugar
  • ⅛ teaspoon vanilla extract
  • 1 teaspoon pink grapefruit zest
  • 2 teaspoons pink grapefruit juice
Instructions
  1. Preheat oven to 350 degrees. Line 12-cup muffin pan with paper liners. Set aside.
  2. In a medium bowl, combine flour, baking powder and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs; mix until smooth.
  4. To the butter mixture, add half of flour mixture, and combine; repeat with remaining flour mixture. Add yogurt and vanilla, blending with a rubber spatula. Fold in zest, mixing until just combined.
  5. Divide batter evenly among prepared muffin cups (about ⅔ full). Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5 minutes. Transfer cupcakes to wire rack to cool completely before frosting.
  6. To make the frosting, place cream cheese in a medium bowl and baet on medium speed until smooth and creamy. Add powdered sugar, vanilla zest and juice, beating until smooth. Frost cupcakes as desired.
Notes
If not serving immediately, cupcakes/frosting should be refrigerated, otherwise, the frosting gets too soft. When serving, let cupcake sit out for 10-15 minutes at room temperature.

Adapted from Health

Filed Under: dessert, healthy, Recipes Tagged With: , , , , , , , ,
mixed green salad with roasted sweet potatoes and tangy yogurt dressing

Red-Leaf Salad with Roasted Sweet Potatoes

January 17, 2012 ·
mixed green salad with roasted sweet potatoes and tangy yogurt dressing

Red-Leaf Salad with Roasted Sweet Potatoes is all things good wrapped up in a salad.  You have your roasted sweet potatoes and red onion, green beans and pepitas, all on a bed of red leaf lettuce and topped with a tangy yogurt dressing.  Sound good?  Umm..yeah, I thought so too!  Mike and I don’t typically put dressing on our salads, but the first thing that he commented about this dish was ‘how good is that dressing!’  The dressing has some zip, so a little goes a long way.  It goes perfectly with the sweetness of the roasted sweet potato and onion.  There are so many yummy vegetables in this dish, I would happily eat it every day of the week.

mixed green salad with roasted sweet potatoes and tangy yogurt dressing

I made a couple changes of note from the original recipe.  First, I used nonfat Greek yogurt instead of low fat regular yogurt.  The Greek yogurt adds a nice little protein boost, and frankly is what I always have on hand.  I’m sure regular yogurt would work just fine.  The other change I made was using pepitas, in lieu of walnuts, due to my tree nut allergy.  Pepitas are always tasty and added a nice little crunch.  However if you are a walnut fan, I suspect they would also be quite delicious in this dish.  Frozen green beans worked really well, but I look forward to using fresh green beans when the season hits.

Mike and I were talking in terms of ‘next time we have this’…which tells me there will definitely be a next time.  This salad is a keeper!

Red-Leaf Salad with Roasted Sweet Potatoes
 
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Yields: 4 servings
Ingredients
  • 3-4 cups sweet potato, cut into 1-inch cubes
  • 1 red onion, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • Salt and Pepper
  • 10 ounces frozen cut green beans, thawed (or 1½ cups green beans, cut into 1-inch pieces)
  • ⅓ cup pepitas
  • ½ cup nonfat Greek yogurt
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 1 head (10 ounces) red leaf lettuce (or spinach or mixed greens)
Instructions
  1. Preheat oven to 450 degrees. Line rimmed baking sheet with foil.
  2. Place sweet potato and onion on baking sheet and toss with olive oil. Roast until sweet potatoes are tender, approximately 30 minutes. Add green beans and pepitas and roast another 5 minutes.
  3. In a small bowl, whisk together yogurt, vinegar and garlic. Add salt and pepper to taste.
  4. Place lettuce on bowl and top with sweet potato mixture. Drizzle dressing on as desired and serve.

Slightly adapted from Everyday Food Light

Filed Under: gluten free, healthy, main dishes, Recipes, salad, vegetarian Tagged With: , , , , , , , , , ,
vegetarian black bean tortilla soup with corn that is vegan and gluten free

Chunky Tortilla Soup with Black Beans

January 12, 2012 ·
vegetarian black bean tortilla soup with corn that is vegan and gluten free
We have had the good fortune of enjoying unseasonably warm weather over the past few weeks, and it has been fabulous.  In fact, I even considered firing up the grill.  Of course a brisk, windy day, along with temperatures in the single digits, set me straight.  I went back to craving wintery comfort foods, and this Chunky Tortilla Soup with Black Beans is the epitome of wintery comfort food.  It’s warm, a little spicy and filled with vegetables.

From the original recipe, I used tomatoes with chiles, added more vegetables and increased the chili powder.  This soup reheats beautifully, though over time the broth gets absorbed making it almost like a chili.  I like it that way, but if you prefer your soup more soupy, I recommend adding some broth or water when reheating.  Chunky Tortilla Soup with Black Beans is a healthy and delicious soup, and perfect to enjoy this winter!

vegetarian black bean tortilla soup with corn that is vegan and gluten free
Chunky Tortilla Soup with Black Beans
 
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Yields: 4-6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 5 garlic cloves, minced (or grated)
  • 2 teaspoons chili powder
  • 2 cans (14½ ounces each) diced tomates with green chiles, including juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 4-6 cups low-sodium vegetable broth (or chicken broth)
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 10 ounces frozen corn
  • Coarse salt and ground pepper
  • 1 cup crushed tortilla chips, plus more for serving (optional)
  • 1 tablespoon fresh lime juice
Instructions
  1. In a large Dutch oven, heat oil over medium heat. Cook onion for 5-7 minutes, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute).
  2. Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
  3. Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice. Serve soup with lime wedges and more chips.
Notes
Adapted from Everyday Food Light
Filed Under: gluten free, healthy, main dishes, Recipes, soup, vegan, vegetarian Tagged With: , , , , , , , , , , , ,

Lemon Ricotta Muffins

January 10, 2012 ·
Bring on citrus season!  When life gives me a bowl of lemons, you better believe I’m going to make some muffins!  And perhaps some lemonade to wash them down, but that’s another post all together.  For now it’s all about muffins, as these Lemon Ricotta Muffins definitely deserve the spotlight.  They are bright, perfectly sweet and bonus – they’re low in fat, though you would never know it.  The ricotta cheese gives the muffins a moist, soft texture, and the flavor goes perfectly with the lemon.  The taste is reminiscent of delicious lemon ricotta pancakes, only a bit more portable.

With the wonderful citrus bounty upon us, over the next few weeks I will be sharing several recipes using citrus fruits.  In the meantime, grab those lemons and give these muffins a try!

Lemon Ricotta Muffins
 
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Yields: 12 muffins
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ¾ cup granulated sugar
  • 2½ teaspoons baking powder
  • ¼ teaspoons salt (optional)
  • ¾ cup low fat ricotta cheese
  • ½ cup water
  • ¼ cup canola oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar
Instructions
  1. Preheat oven to 375 degrees. Prepare 12 muffin cups with paper liners or cooking spray. Set aside.
  2. In a large bowl, mix the flour, sugar, baking powder and salt. Make a well in the center.
  3. In a medium bowl, whisk the ricotta, water, oil, lemon juice, lemon zest, egg, and vanilla until blended.
  4. Fold the ricotta mixture into the flour mixture until just blended.
  5. Divide batter evenly among muffin cups. Sprinkle turbinado sugar over the tops of the muffins.
  6. Bake for 16 minutes, or until a toothpick inserted in the center comes out clean. Let muffins sit in pan for 5 minutes and then remove to wire rack to cool completely.

Adapted from Cooking Light

Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , , ,
easy parmesan black pepper buttermilk drop biscuits

Parmesan-Black Pepper Drop Biscuits

January 6, 2012 ·
easy parmesan black pepper buttermilk drop biscuits
There is nothing better than having warm fresh buns, bread or biscuits at the dinner table. Due to the time involved, that is often saved for the weekend. We’re always looking for quick and easy dinners, including accompaniments. Enter the wonderful world of drop biscuits! By simply dropping the dough instead of rolling and cutting, these can be made in around 15 minutes ~ just the amount of time you need to sear your meat, set the table, make a salad, catch up on your blog reading…or whatever you need to do. The result is fresh warm biscuits in no time. How nice is that!

easy parmesan black pepper buttermilk drop biscuits
From the original recipe, I used Parmesan cheese instead of Asiago cheese, as I was trying to use up what I had on hand.  Either way is really good.  I added garlic powder, which definitely enhances the flavor in these biscuits.  I have tried using whole wheat pastry flour instead of all-purpose flour and found the whole wheat pastry flour yielded subpar results.  Light butter or regular butter work fine, but I’m always happy to shave off some calories if the light version works in a recipe.
Parmesan-Black Pepper Drop Biscuits are versatile, quick and easy to make.  Great for a weeknight dinner, a last minute side or simply just because you’re craving warm biscuits.
Parmesan-Black Pepper Drop Biscuits
 
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Yields: 8 biscuits
Ingredients
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (optional)
  • ¼ teaspoon cracked black pepper
  • 1½ tablespoons light butter, chilled and cut into small pieces
  • ½ cup (2 ounces) grated fresh Parmesan cheese (or Asiago cheese)
  • ¾ cup buttermilk
Instructions
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. Combine flour, baking powder, garlic powder, salt and pepper in medium bowl.
  3. Into flour mixture, cut in butter with a pastry blender (or 2 knives) until mixture resembles coarse meal. Add cheese and toss well to combine. Add buttermilk and fold until just moist.
  4. Drop dough into 8 equal mounds on lined baking sheet. Bake for 12-14 minutes, or until edges are browned.

Adapted from Cooking Light

Filed Under: bread, healthy, Recipes, sides Tagged With: , , , , ,

Pumpkin Cornbread

November 30, 2011 ·

On Monday, I shared my favorite chili recipe of all time and gave you a preview of today’s post.  What goes best with chili – cornbread!  As I am sure you have noticed, we are all about pumpkin over here these days.  So we put the two together to make Pumpkin Cornbread.

This recipe is super easy to make, and the sweet cornbread was the perfect complement to the spicy chili.  The leftovers were a great quick breakfast on the go, while Adam enjoyed it most as a snack in the car after a trip to the zoo.  Versatile and delicious, these Pumpkin Cornbread recipe is definitely a keeper.

Pumpkin Cornbread
 
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Yields: 16 servings
Ingredients
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ cup brown sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup canola oil
  • 1 tablespoon molasses
Instructions
  1. Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, brown sugar and cornmeal; set aside.
  3. In a separate bowl, lightly beat eggs and then stir in the pumpkin, oil and molasses until combined.
  4. Add the pumpkin mixture to the dry ingredients and fold until just combined. Pour the batter into the pan (smooth the top, if needed).
  5. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Slightly Adapted from Sweet Pea’s Kitchen

Filed Under: bread, breakfast, healthy, Recipes Tagged With: , , , , ,
no sugar healthy whole wheat pumpkin banana pancakes for toddlers

Pumpkin Banana Pancakes

November 22, 2011 ·
no sugar healthy whole wheat pumpkin banana pancakes for toddlers

Here are the Pumpkin Banana Pancakes I alluded to in yesterday’s post.  Thankfully I did not lose the eggs and was able to make them.  It’s a good thing too.  I was excited to try a new spin on an old recipe, and Adam absolutely LOVED them!  Similar to Pumpkin Banana Bread, these definitely taste like a cross between pumpkin pancakes and banana pancakes.  Not a bad thing if you ask me!

The recipe made around 50 small-ish pancakes.  I typically make a huge batch for the freezer and package them in groups of 6 (enough for a few days in each bag).  I figured Adam would eat 1 or 2, and I would have the rest to use for pictures during nap time.  Well…that morning he ate 4. Then he asked for another one for snack.  This left me with 1 pancake for pictures.  I couldn’t quite take a picture of just 1 pancake, so I decided to do pictures the next day and took out another 6-pack from the freezer.  Of course, what did Adam do the next day?  He ate 4 pancakes!  I feared having fewer, so I made do with the 3 that remained.  I’m just so glad he likes them.  I hope you do too!

Pumpkin Banana Pancakes
 
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Ingredients
  • 1¾ cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 medium ripe bananas, mashed
  • 2 cups milk (whole, skim, 1%, whatever you like)
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla
  • Cooking spray
Instructions
  1. In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
  2. In another bowl, beat eggs with pumpkin, banana and vanilla. Add milk and oil and mix until smooth.
  3. Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
  4. Meanwhile, preheat griddle to medium heat and spray with cooking spray.
  5. Drop pancake batter by the generous tablespoonful onto griddle. Cook until bubbles appear (about 2-3 minutes). Flip and cook until set (about 2-3 minutes). Repeat.
Notes
These freeze really well. I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares. I then put all of the plastic baggies in a freezer bag.
Filed Under: breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , ,

Easy Spinach & Cheese Lasagna

November 17, 2011 ·

While working on clearing out the cupboards in advance of our upcoming move, I found myself faced with 3 boxes of lasagna noodles.  How did that happen!  At least it is something I am happy to use, unlike the random can of soup that I have been avoiding.  In lieu of my usual lasagna recipes, which tend to be a bit more labor intensive, I decided to go with something easy and quick to prepare.  This Easy Spinach and Cheese Lasagna is exactly that…and so good!

This lasagna is first simplified by not boiling the noodles.  I used no-boil noodles, but have used regular noodles in the past and they have worked just fine.  Another step is saved by using a good quality pasta sauce from a jar.  A from scratch sauce would of course be fabulous, but we’re going for easy here.  Mix the filling, layer it up with the sauce and noodles, add water, and pop the pan in the oven.  In a little over an hour, you have an easy, healthy, delicious meal.  This lasagna makes plenty for serving guests, or you can enjoy some great leftovers!    

Easy Spinach and Cheese Lasagna
Yields 6-8 servings

15 ounces low fat ricotta cheese
2 cups part-skim mozzarella cheese, shredded (divided)
1/2 cup Parmesan cheese, shredded (divided)
1 egg, lightly beaten
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
3-4 garlic cloves, grated or minced
2 teaspoons Italian herb seasoning
Salt and pepper to taste
1 (25-ounce) jar pasta sauce
9 to 12 no-boil uncooked lasagna noodles

  1. Preheat oven to 350 degrees.  Spray 9×13 inch non-reactive baking pan with cooking spray and set aside.
  2. In a large bowl, mix ricotta, 1 cup mozzarella, 1/4 cup Paremsan, egg, spinach salt, pepper and Italian herb seasoning.
  3. In another bowl, combine the remaining mozzarella and Paremsan cheese.  This is for the  topping, so set aside.  
  4. Pour 1 cup of pasta sauce in the bottom of the baking pan.  Top with a layer of noodles and then a layer of the ricotta-spinach mixture.  Repeat with another layer of noodles and ricotta-spinach mixture.  Top with remaining sauce and sprinkle with remaining cheeses.  Pour 1 cup water around the edges of pan.  
  5. Cover very tightly with non-stick foil (or foil that has been sprayed with cooking spray).  Bake for 1 1/4 hours.  Let stand, uncovered, for 15 minutes before serving.  

Adapted from Whole Foods

Filed Under: healthy, Recipes, vegetarian Tagged With: , , , , , , , ,

Layered Pumpkin Loaf

November 15, 2011 ·
Layered Pumpkin Loaf - a delicious pumpkin bread with a cream cheese swirl in the middle. So good!

Layered Pumpkin Loaf is a delicious and easy recipe for pumpkin bread with a cream cheese swirl in the middle.

For the longest time, Mike and I would get ‘Pumpkin Loaf’ from everybody’s favorite coffee shop (you know, the one with the green logo).  While that bread is good, I dare say that I prefer this Layered Pumpkin Loaf.  Perhaps it’s the moist and flavorful bread, or perhaps it’s the cream cheese layer resting in the middle.  Regardless of the reason, this is just plain good.

Layered Pumpkin Loaf - a delicious pumpkin bread with a cream cheese swirl in the middle. So good!

I substituted buttermilk for the skim milk in the original recipe, and I added extra cinnamon in addition to the pumpkin pie spice.  I also added the chopped pepitas on top.  Pepitas are tasty, add some crunch, look pretty, and go perfectly with this bread.

Layered Pumpkin Loaf - a delicious pumpkin bread with a cream cheese swirl in the middle. So good!

If you will be hosting out of town guests over the holidays, or simply hosting a breakfast/brunch, Layered Pumpkin Loaf would make a lovely addition to your table.

Not sure if you noticed, but I like pumpkin just a little bit. 🙂 This bread is certainly no exception.

Layered Pumpkin Loaf
 
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Yields: 9x5 loaf, approximately 16 servings
Ingredients
  • 1 cup canned pumpkin
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • ½ cup packed brown sugar
  • 4 egg whites, divided
  • ½ cup low fat buttermilk
  • ¼ cup canola oil
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt (optional)
  • 1 package (8 ounces) Neufchatel cream cheese (1/3 reduced fat), softened
  • ¼ cup pepitas, chopped (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, buttermilk and oil, until combined.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture and fold gently just until moistened.
  4. In a small bowl, beat cream cheese, remaining granulated sugar and remaining egg white until well blended.
  5. Spoon half the pumpkin batter into a 9x5-inch loaf pan sprayed with cooking spray. Spread the cream cheese mixture in a layer over that batter. Top cream cheese layer with remaining pumpkin batter (You will want to spread the top pumpkin layer a little bit with a silicone spatula, but it is ok if a little cream cheese is still visible).
  6. Sprinkle the top layer with chopped pepitas, if desired. It helps to gently pat the pepitas into the batter
  7. Bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Loosen bread from sides of pan; cool in pan for 10 minutes. Remove from pan to wire rack; cool completely.

Adapted from Kraft

Filed Under: bread, breakfast, healthy, Recipes Tagged With: , , , , , ,
healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie

November 8, 2011 ·
Crustless Pumpkin Pie
Crustless Pumpkin Pie is a delicious, pumpkin pie made a little healthier without the crust. This is always a favorite dessert and is a lighter, healthier alternative to a traditional pie.   A must-make for the holidays!

Usually by the time Thanksgiving rolls around, I have made at least 6 pumpkin pies…and enjoyed them immensely, of course. Now, before you think I’m some crust-making machine, I must confess to you that my pumpkin pies are made without crust. This Crustless Pumpkin Pie is a recipe that I found years ago, and frankly it is pure genius. By eliminating the extra step of making crust and the excess fat and calories that come with the crust, you are left with a simple, delicious and “skinny” pumpkin pie!

This pie is so good and very easy to make.  In fact, this is so easy to make, the first time I made it I put everything (minus the topping) in a blender.  It turned out great!  These days, I don’t have a blender, and I’m a little more cautious when baking.

Made with pumpkin and skim milk, you are left with a healthier alternative to your traditional pumpkin pie.  It is no wonder that once pumpkin season hits, I have this pie in the fridge all the time.  I have tweaked the recipe over the years to what it is today, and Mike and I are in pie-heaven all fall/winter long.

healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie
 
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Yields: 8 servings
Ingredients
Brown Sugar Topping
  • ¼ cup brown sugar, packed
  • ¼ cup rolled oats
  • 1 tablespoon light butter, softened (I use Smart Balance light, from a tub)
  • ¼ teaspoon cinnamon
Pie
  • 1 can (15 ounces) pumpkin puree
  • 1 can (12 ounces) evaporated skim milk
  • 2 eggs (or 3 egg whites)
  • ½ cup brown sugar
  • ½ cup whole wheat pastry flour or all-purpose flour
  • ¾ teaspoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Spray 9-inch pie plate with cooking spray and set aside.
  2. Prepare Brown Sugar Topping: mix oats, brown sugar, oats and cinnamon until combined. (I have found that, while messy, using my fingers to mix the topping works best). Set aside.
  3. In a large bowl, mix pumpkin, evaporated milk, eggs and sugar until combined.
  4. In a separate bowl, whisk together the flour, baking powder and spices. Add to pumpkin mixture and gently fold until incorporated.
  5. Pour pumpkin mixture into prepared pie plate. Sprinkle Brown Sugar Topping over the top. Bake for 50-55 minutes. Cool for 15 minutes, and then move to refrigerator for at least 4 hours to overnight.

Adapted from Betty Crocker

Filed Under: dessert, Featured, healthy, Recipes, vegetarian Tagged With: , , , , , ,