2 servings
Ingredients:
1 cup pumpkin puree
3 tbsp splenda
3/4 tsp ground cinnamon, divided
1/4 tsp ground nutmeg
1/2 tsp pumpkin pie spice
1/4 tsp vanilla extract
1 egg
1/4 cup almond milk
1/2 cup old fashioned oats
1/3 cup unsweetened applesauce
Directions:
Preheat oven to 375F. Spray 2, 1 cup ramekins. Set aside.
In a medium mixing bowl, combine the pureed pumpkin, 2 tbsp splenda, 1/2 tsp cinnamon, nutmeg, pumpkin pie spice, vanilla, egg and milk. Mix until well combined.
Divide and pour the mixture evenly into the 2 ramekins. Set aside.
In another medium bowl, combine the oats, 1 tbsp splenda, 1/4 tsp cinnamon and the applesauce. Mix until well combined.
Divide and sprinkle the oat mixture evenly between the 2 ramekins.
Place ramekins on a cookie sheet and bake for 30 minutes or until a knife inserted in the center comes out clean.
Suggested Serving: Serve with fat free cool whip.
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