I used Readiwhip whipped cream as that is what I had also added some coconut milk. 

Ingredients 

15-16 oz can Pumpkin puree

1/4-1/2 cup coconut milk 

1/2-3/4 can of Readiwhip

1/2 cup sugar

2Tbsp Pumpkin Pie Spice 

1tsp cinnamon 

1 1/2 Tbsp Madagascar Vanilla bean paste 

3 eggs

Streusel 

2 cups quick oats

1/2-1 cup flour 

1 1/2 stick butter melted 

1cup brown sugar 

2 tsp cinnamon 





Heat oven to 350°

Using a whisk for pumpkin ingredients combine 

Pour not greased cast iron skillet 

Mix crumbled spread evenly on top. 

Bake for 27 minutes or until toothpick comes out clean. 

Serve with ice cream or whipped cream or I like it just as is

Comments

Post a Comment

Popular posts from this blog

Fresh Snap Pea Risotto

Image
 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 
Read more
Image
Mini Cheesecakes with Apple Caramel Sauce I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer. You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it. Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed. The cheese cakes should be cupcake size. 1cup graham cracker crumbs 3/4 cup macadamia n...
Read more