I’m sure some of you have caught on by now how much I love pumpkin flavored treats, and I don’t think that will change any time soon ;). This recipe was a way to utilize the remainder of an open can of pumpkin as well as some quick bread mix I had lying around. Usually, when I decide to bake something, it’s spur of the moment and based upon what my cravings are at the time. Luckily for me, pumpkin is something I crave quite often, so these types of recipes are ones I can use over and over again!
Pumpkin Pie Blondies
Yields: 12 servings
🔸310g canned pumpkin
🔸305g Pillsbury Sugar Free Deluxe Cinnamon Swirl Quick Bread & Muffin Mix
🔸2 whole eggs
🔸92g liquid egg whites
🔸150g Greek yogurt (I used 2% here)
🔸1 scoop (30g) De Novo Nutrition Max MPS Whey in Pumpkin Pie
🔸liquid stevia or sucralose to taste, about 30-40 drops (optional)
- Preheat oven to 350F.
- Add all ingredients in a bowl, and stir until well blended.
- Spray 3 glass or metal pie dishes with non-stick cooking spray and evenly divide mix between them and smooth out.
- Bake for approximately 15 to 20 minutes or until toothpick comes out clean.