Pumpkin Pie Cake
- 1/2 cup pumpkin
- A little less than 1/4 cup egg whites
- Cinnamon or pumpkin pie spice
- Packet Splenda or 1 tsp brown sugar
- Touch of vanilla extract
Mix all ingredients into a batter and microwave for 2-3 minutes, when top is somewhat hard looking (but it won’t really be hard) and the inside is like a very moist pumpkin cake. Top with more brown sugar and/or a tiny bit of butter.
NOTE: Reader Kay says if you use a shallow bowl you get a more even cake-like consistency throughout. Thanks for sharing, Kay!
~105 calories
The chocolate version with 2-3 tbsp unsweetened cocoa powder (I prefer the pumpkin plain though)
I play around with this recipe. I’m not even sure where I found the original. But you can experiment with it like we do with the oatmeal pancakes.
Cake is a bit of a stretch here – perhaps brownie is a better consistency description. It’s kind of a mix between the two. Actually, at times it’s most like pumpkin pie!