I ended up with some extra pumpkin dip from planned weekend get-togethers. I decided to try to turn it into a breakfast dish. I took the dip, added eggs, blended it together and baked. It stayed custardy, with a bit of a cheesecake flavor. I served it with some leftover whipped cream, and it was a hit.
I'll try it again, using these proportions:
8 oz. cream cheese
2 c. (or 1 can) pumpkin puree
1 t. pumpkin pie spice
about 1/3 c. rapadura
4 eggs
Blend together in blender. Pour into greased 9 x 13 pan. Bake for about 35 minutes at 350 degree.
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1 comment:
I can't wait to try this. I have about 10 pumpkins sitting lined up in my entry hall and two big ones in my kitchen.
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