Great Pumpkin Dessert Recipe- Healthier Version

This is a recipe worth reposting:

I was visiting a new bloggy friend, Camille at www.flowersinhisgarden.blogspot.com . She recently posted one of my favorite dessert recipes of all time. It was one of my favorite desserts, but I had actually thrown away the recipe because I didn't think I could make it healthy and taste good since I no longer have boxed cake mixes in my pantry. It just looked so yummy. So, I decided to to give it another shot. I changed a few ingredients around and served it last night at a Healthy Families Network meeting. I got rave reviews! I thought it was so good, I ate two pieces ;0. I actually liked this recipe better than the original because it wasn't so sweet. I think I know what I'll be eating for breakfast this morning. Sorry, Stace, I was going to bring some to your house today, but I really don't think it's going to make it that far ;P!

Great Pumpkin Dessert Recipe (Healthier Version)

Mix filling together in Kitchen Aid:

4 eggs
1 ½ cup sucanat
1 cup buttermilk or whole milk (use 2 cups if using canned pumpkin)
4 cups ground pumpkin (I use frozen pumpkin, steamed and ground – can substitute with canned pumpkin)
1 Tbl pumpkin pie spice (or may substitute for 2 tsp cinnamon, 1 tsp ginger, ½ tsp ground cloves)
¼ tsp salt (optional)

Grease pan 9 x 13 pan (I use coconut oil, or if using stoneware, there is no need to grease) and pour filling in.

Mix crumble topping together in food processor or use pastry cutter:

1 cup sucanat
2 cups whole wheat pastry flour
½ tsp baking soda
¼ tsp salt (optional)
1/2 cup cold butter

Bake at 350 for 30 minutes. Sprinkle with pecans if desired and continue baking another 30 minutes.

Once cool, serve with fresh whipped cream (preferably raw and sweetened with a little honey) and sprinkle with nutmeg if desired.

home