Friday night we decided to make something pumpkin again.
A few weeks ago we made Impossible Pumpkin Pie Cupcakes and they were delicious.
But, we are leaning toward mostly gluten-free around here (not because of an intolerance, but only a sensitivity!). So occasionally it is really exciting to find a really yummy dessert that I can make AND eat!
The bonus to this dessert...it is only about 100 calories a serving!
100 Calorie Flourless Pumpkin Pie Cupcakes
adapted from Very Best Baking
16 foil cupcake liners (I used silicone cups and it worked great!)
non-stick cooking spray
3/4 cup white sugar
1 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2 large egg whites
1 15 oz. can pure pumpkin
1 12 oz. can fat free evaporated milk
fat free whipped cream
12 small gingersnap cookies, grumbled
Preheat oven to 350.
Spray cupcake liners with non-stick spray and lay out on a cookie sheet.
Combine sugar, cornstarch, cinnamon, ginger, and salt in a small bowl. Beat egg whites in a large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 cup of the mixture into each prepared cup.
Bake for 25-28 minutes or until a knife inserted in the center comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour.
They really taste like pumpkin pie!
Also on Friday, we got started on Abby's decorations for her birthday party at the end of the month.
Can you guess what her theme is going to be? ;)
I am sharing this recipe with...