‘Twas a late holiday season night,
and I needed sweet delight
in light fluffy pumpkin form
that requires little perform
-ance on my part.
So I adapted this recipe
from Chocolate-Covered Katie,
and let the microwave baking start.
Makes one big, ooey-gooey mug pie.
1 T + 1 t spelt or whole-wheat flour
1 T stevia
6-7 T pumpkin puree
heaping dash of cinnamon and pumpkin pie spice
1 t flax egg
2 T almond milk
splash of vanilla
-In a small bowl, combine all dry ingredients; then mix in wet.
-Microwave on high for 1 minute. Remove and use a small spoon to test the consistency of the pie, pressing the sides away from the edge. Microwave on high for one more minute. If you’d like a firmer, somewhat cakier consistency, microwave for 3 minutes in total.
Serve warm. I sprinkled with graham cracker crumbs, but if you’re gluten-free or paleo, I’m sure you can top with some sweet coconut flakes, almond slivers, or dark chocolate.
- Pumpkin Bread Donuts (collegiateculinaire.wordpress.com)