It’s not quite fall OFFICIALLY yet, but that doesn’t mean we have to wait to enjoy all the wonderful foods of fall. Ever since I developed my banana chocolate chip custard recipe, I’ve been brainstorming how I could use that base idea and transform it into a fall treat. And thus, Baby Pumpkin Pie was born!

One of my favorite pumpkin pie recipes (aka the only recipe I’ve made pumpkin pie from scratch with) is a crustless version. I like it so much, I even had it for my birthday one year because it’s less sugary than cake and I didn’t want that shot of sugar before a big test the next day. It ended up taking longer to bake than expected, so we were all impatient to dig in when it came out. So we hurried to stick the candles in and sing! Since the pie was still so hot, the candles completely melted, leaving spikes and drips of wax throughout the pie. Lesson learned!

This version is similar to that in that it is crustless; however, I guarantee you won’t have to wait long for this, as it can be made in the microwave-my favorite thing! Even better, it’s single serve and very low sugar. Enjoy!

 

Baby Pumpkin Pie

Ingredients

1/2 ripe banana

1/2 cup canned pumpkin

2 T egg whites

1/8 t baking powder

a pinch of salt

3/4 t packed brown sugar

1/2 t vanilla

1/2 t pumpkin pie spice

3/4 t cinnamon

 

Directions

1. In a microwave safe bowl, microwave the banana half for 30 seconds, and then mash.

2. Mix in all other ingredients.

3. Microwave for 2 minutes 15 seconds, or until cooked through (microwaves will vary).

4. Top with whipped cream and enjoy!

What is your favorite fall food?