Pecan-topped pumpkin dessert

IMG_0190This holiday season I’ve been obsessed with finding a lower-calorie dessert that incorporates the tastes of two of my favorites: pumpkin pie and pecan pie.

This pecan-topped pumpkin dessert is the closest I’ve come so far. I’ve got it down to 4 Weight Watchers points for a piece that’s roughly 2 x 2 inches, or 1/9 of an 8-by-8 baking dish.
Personally, I’d love to vaporize the crust and take it down to 3 points per slice. But Ben insists on a crust, so I’ve lightened it up here by cutting down on the butter, adding mashed banana, and swapping out the oats for ground flax seed, which saves 1 point for ¼ cup.

Recipe

It didn't take long for pieces of this dessert to start disappearing!

It didn’t take long for pieces of this dessert to start disappearing!

For the crust:
½ cup flour
¼ cup ground flax seed
¼ cup brown sugar
2 T. butter
½ mashed banana

Filling:
1 15-ounce can pumpkin
6 ounces skim milk
2 large egg whites
½ cup sugar
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon ground cloves
½ teaspoon salt

Topping:
¼ cup brown sugar
¼ cup chopped pecans
1 tablespoon butter

1. Combine the first five ingredients and press into greased 8-by-8 baking dish. Bake at 350 degrees for 20 minutes.

2. Mix filling ingredients until smooth. Pour over crust and bake another 45 minutes.

3. Combine topping ingredients and sprinkle over top last 10 minutes. Dessert is done with knife inserted in center comes out clean.

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4 Responses to Pecan-topped pumpkin dessert

  1. I love using bananas as a substitute in baking. This looks delicious!

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