Okay, this here’s a fun SUPER LOW FAT fall dessert that only requires four ingredients (one of which is water)! I just had another piece (day two) and it’s still flavorful, moist, and seasonal!
Here’s what you need: a 15 oz. can of pumpkin, a package of Angel Food Cake, a couple dashes of Pumpkin Pie Spice, and a cup of water. Even a monkey could make this! : ) Mix it all together (note, the mixture will foam) and them pour it into a dish. Bake on 350 for 35 minutes and that’s it!
You’re gonna need to make this ASAP. And do yourself a favor, throw a little whipped cream on top for fun!
I’m sharing this over at Jen’s site for Tasty Tuesday. I haven’t shared any recipes in a while BECAUSE I HAVEN’T COOKED. It’s a tragedy…yes, it is!
This looks great. And I’m all about low fat these days (sarcasm).
love you!
It doesn’t taste low fat, that’s for sure!!! : )
Wow, that does look good! And since it’s so healthy, it’s totally fine to top it with a scoop of vanilla ice cream, right?
I like the way you think! ; )
Forwarding this to the Hubby who is on a low fat kick. I bet the awesomeness of all that is pumpkin will obliterate the usual yukfest of plain angel food cake.
Thanks for the recipe! ♥
It definitely has a great flavor. And if you wanted to increase the dashes of pumpkin pie spice, I’m sure it would make it even yummier!
Just a question…recipe says a can of pumpkin but the pictures shows a can of Pumpkin Pie Mix…big difference…which do you use?
We LOVE pumpkin, can’t wait to try this one!!!
You know what? I’ve used both before. I just grab what is in front of me. If I get canned pumpkin, I’ll add more pumpkin pie spice. : )
This sounds fantastic! I can’t get enough of pumpkin treats.
Ok Ok Ill make it!!! It wasn’t hard to talk me into this one. Looks super easy and super yummy!!
This sounds amazing! I will be putting this on my to-try list for the next week’s menu.
Thanks for sharing the recipe.
I notice this is not made in an angel food cake pan.
Is that because adding the “pumpkin pie stuff” makes it to heavy?
Could you use this recipe for a pumpkin roll?