Last weekend, I made our Pumpkin Oatmeal Cakes again, at my girl’s request. I had pureed a cooked butternut squash a few days before in order to make an Impossible Pumpkin Pie (which I discovered I like better, using butternut squash rather than pumpkin) – so I had some left over and used it,
This is one of those made up meals that is the result of leftovers. I had heard about people making pumpkin oatmeal… Susan V did a great post after Thanksgiving about what to do with your leftover pumpkin and she mentioned pumpkin oatmeal too. So one morning shortly after Thanksgiving, I decided to try it out.
Last night I baked another successful fat free vegan recipe from Susan V’s FatFree Vegan Kitchen blog; her Impossible Pumpkin Pie. Far from impossible to execute, it gets its name from Bisquick’s Impossible Pies which called for mixing the Bisquick in with the pie ingredients. This would produce a kind of “crust” on the bottom and sides as the pie baked. As someone who cooks but very rarely bakes, I don’t really get how all this baking stuff works.
I have made these a few times and I LOVE them. They are heavy, almost bread like, but moist, slightly sweet and super yummy. This is a variation of a recipe from Jane Colman found here. I mix the pumpkin, brown sugar and egg replacer first.
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