Okay, we’ve made it through Halloween. Next up, Thanksgiving! I haven’t been shy about sharing my love of pumpkin. Pumpkin Dessert is probably one of my all time favorite sweets — it is also laden with fat and calories! So, when my assistant, Sheran N., brought this delicious cake into the office to share, and insisted that it was a “good-for-you” dessert, I quickly fell in love. Supposedly it has Weight Watchers approval, but when I searched online I couldn’t find an exact replica. However, with the absence of all the oil, it has to be better for me than most other cakes! It is moist and tasty, and oh, so easy, especially since one of the ingredients is water, and two of the other four are “optional”!
You know, we don’t usually “plug” commercial products on Threaded Together, but I have to say something here about Libby’s Pumpkin (and this is just my opinion, no one has paid me anything to share it!). I’ve tried other brands, including store brands, mainly just to save a few pennies. I’ve tried cooking the pumpkin myself (the taste is okay, I just never get it processed as smoothly). If we can believe the label, the only thing in a can of Libby’s pumpkin, is just that, pumpkin — according to the website, not the same as a pie pumpkin. No colors. No preservatives. And, it is gluten-free. I “googled” Libby’s Pumpkin and was fascinated by the story on their website. I knew I remembered that canned product from my childhood, but was surprised to learn that the Libby’s Pumpkin Pie Recipe originated in 1950!
Bake at 350° for 30-40 minutes (time and temperature dependent on your oven), until a knife inserted comes out fairly clean (it won’t be spotless, but you don’t want to see any liquid batter). Remove from oven. Let sit to cool for about 15 minutes. Invert onto serving plate. Dust with powdered sugar (optional). I think next time I will throw in a handful of raisins along with the nuts.
Yum!! I really only did a blog post on this recipe so that I could justify making it again this weekend!
Jamie, another member of our office team, made this recipe with a chocolate cake mix, and ended up with some “healthy” (healthier??) brownies. So, if you aren’t a huge fan of pumpkin, you can still play around with this concept to save some calories.
- Box of spice cake mix
- 15 oz. can of pumpkin (not pumpkin pie filling)
- 1/2 cup water
- 1/2 cup chopped nuts (optional)
- Powdered sugar (optional)
- Add the pumpkin and water to the dry spice cake mix. Mix well.
- Stir in nuts (optional). Batter will be thick.
- Place batter into lightly greased bundt pan. Run a spoon over the top to smooth it out a bit.
- Bake at 350° for 30-40 minutes (time and temperature dependent on your oven), until a knife inserted comes out fairly clean (it won't be spotless, but you don't want to see any liquid batter).
- Remove from oven. Let sit to cool for about 15 minutes.
- Invert onto serving plate. Dust with powdered sugar (optional). I think next time I will throw in a handful of raisins along with the nuts.