Sorry I feel like I'm bombarding the food board today but catching up with the stuff I neglected to post this week. Okay let's be honest, this isn't desert, but it's as close as I'm going to come to it right now, so I decided to enjoy it.

Pics here: http://sleevers.wordpress.com/2013/10/02/pumpkin-caramel-bake-high-protein-low-carb-gluten-free/

Fall weather is here in Texas and it’s time to make something with pumpkin that’s still sleeve friendly. I adapted this from eggface’s pumpkin ricotta bake. It would actually make a nice Breakfast dish as well.

Ingredients

2 eggs beaten

1 c ricotta cheese

1/2 c pumpkin puree

1 tsp pumpkin pie spice

1/2 c sugar-free Caramel syrup (I used Torani)

1 packet Stevia (optional)

Toppings

Handful of dried craisins

Handful of slivered almonds

Method

1. Mix together all ingredients. Pour into greased pan.

2. Sprinkle toppings .

3. Bake at 350 degrees for an hour or until knife inserted into the center comes out clean. Really, does it get simpler than this?

4. Let it cool or eat warm with whipped cream.

Okay seriously...I love to cook/bake and just havent felt like it...but I do believe a road trips in order! What time will it be ready?? :P

Okay seriously...I love to cook/bake and just havent felt like it...but I do believe a road trips in order! What time will it be ready?? :P

Okay seriously...I love to cook/bake and just havent felt like it...but I do believe a road trips in order! What time will it be ready?? :P

Ah I'd forgotten about it! Wonder if I have enough calories to have a serving?

Okay seriously...I love to cook/bake and just havent felt like it...but I do believe a road trips in order! What time will it be ready?? :P

Ah I'd forgotten about it! Wonder if I have enough calories to have a serving?

Ah I'd forgotten about it! Wonder if I have enough calories to have a serving?

The hubby and I just perused your recipes on your blog! Now we both are wanting some of the recipes

Ah I'd forgotten about it! Wonder if I have enough calories to have a serving?

The hubby and I just perused your recipes on your blog! Now we both are wanting some of the recipes

Ok..I made the Carmel bake and it was fabulous! Thanks game girl!

Sorry I feel like I'm bombarding the food board today but catching up with the stuff I neglected to post this week. Okay let's be honest' date=' this isn't desert, but it's as close as I'm going to come to it right now, so I decided to enjoy it. Pics here: http://sleevers.wordpress.com/2013/10/02/pumpkin-caramel-bake-high-protein-low-carb-gluten-free/ Fall weather is here in Texas and it’s time to make something with pumpkin that’s still sleeve friendly. I adapted this from eggface’s pumpkin ricotta bake. It would actually make a nice Breakfast dish as well. Ingredients 2 eggs beaten 1 c ricotta cheese 1/2 c pumpkin puree 1 tsp pumpkin pie spice 1/2 c sugar-free Caramel syrup (I used Torani) 1 packet Stevia (optional) Toppings Handful of dried craisins Handful of slivered almonds Method 1. Mix together all ingredients. Pour into greased pan. 2. Sprinkle toppings . 3. Bake at 350 degrees for an hour or until knife inserted into the center comes out clean. Really, does it get simpler than this? 4. Let it cool or eat warm with whipped cream.[/quote']

What size pan do you normally use? I may do mine in muffin tins for portion control but I'm just curious... I'm making this tonight!!!!

What size pan do you normally use? I may do mine in muffin tins for portion control but I'm just curious... I'm making this tonight!!!!

That may be a good way to do it. I baked it in a pie pan but it takes an hour. Doing mini or regular muffin pans might help it bake faster. Just take them out when the knife comes out clean.

I can't wait to try this.

Thank you

I'm going to try this tonight. Thank you!

Mine is in the oven now... I doubled the recipe and used 1/3 c measuring cups in cupcake pans... I got a dozen.. I am not sure how long they are going to bake.. I put them in for 15 minutes and then I'll check them... I can't wait!

Mine is in the oven now... I doubled the recipe and used 1/3 c measuring cups in cupcake pans... I got a dozen.. I am not sure how long they are going to bake.. I put them in for 15 minutes and then I'll check them... I can't wait!

be sure to eat some warm and others straight from the fridge. They taste quite different.

I LOVE PUMPKIN!!!

I got some purée and put it on my Greek yogurt with pumpkin pie spice, vanilla extract and stevia yummy!

Oh and I saw this ..

http://www.jaadenguyen.com/2012/12/pumpkin-froyo.html?m=1

be sure to eat some warm and others straight from the fridge. They taste quite different.

Delish! That Carmel syrup adds a buttery flavor... So good! Thanks for sharing!