Post-Thanksgiving, everybody’s got some leftovers that can’t seem to get used up. In my case, I had a couple of cans of pumpkin pie filling sitting and sitting in the pantry.
Pumpkin is a favorite with others, but I don’t like pumpkin pie all that much, unless of course it’s submerged in lots of whipped cream. The holiday came and went, and I ultimately didn’t make a pie. Pumpkin flavor isn’t appealing to me when it’s in drinks and other foods either, so I had to find a recipe for my unwanted cans of pumpkin that weren’t so… pumpkiny.
I devised a recipe that uses a can of the filling, and was surprised that it tasted quite good. It tasted sweet and neutral and didn’t have that pumpkin/squashy flavor, nor did it taste of allspice. Yeah, I don’t like quite a few of the traditional herbs and spices of the season, like allspice, nutmeg and the worst to me is… sage (ick).
I’m not as bad a fusspot as I sound, and really liked the results. By the way, the muffins were made in a pan that’s for baking muffin tops. Have a look.
Now that I’ve shown you the goods, here’s the recipe I used:
1 15-ounce can pumpkin pie filling
½ cup whole wheat or all-purpose flour
2 large eggs
1/2 cup brown or white sugar (use double the sugar if your pumpkin pie filling is unsweetened)
1/4 cup vegetable oil
1/4 cup water or milk
1 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
Rolled oats (optional)
Blend all ingredients (sans the rolled oats) in a large bowl. Add contents to greased pie tins and baked in a medium oven for 30 minutes or until brown. Sprinkle with the rolled oats or you can use crushed walnuts as an alternative.
I will admit to the world that I’m actually a lousy baker, and these were easy for even me. Bon appetit!