If you are looking for a light alternative to the usual Thanksgiving day desserts, I have the perfect solution for you. This unbelievable swap will not only save you big time in the calorie department, but you get to enjoy the flavors of BOTH pumpkin and pecan pies in each bite. It is also a complete cinch to make, which is exactly what you need on a day that involves an extreme amount of kitchen time already.
Even the most novice cook can whip together this dessert in no time by simply mixing a few ingredients and baking. The ricotta cheese provides a light but creamy base for all of the traditional flavors you look forward to this time of year. The crunch of the pecans with a sweet finish of maple syrup remind you that this is dessert time.
Pumpkin Pecan Ricotta Bake with Maple Syrup Drizzle
Serves 2 (so feel free to multiply for a larger crowd)
¾ cup ricotta cheese, part skim
¼ cup canned pumpkin (not pumpkin pie filling)
¼ tsp. pumpkin pie spice
¼ cup pecans, chopped
2 tsp. maple syrup
Preheat oven to 350 degrees F. In a bowl, add the ricotta cheese, canned pumpkin and pumpkin pie spice. Stir to combine. Spoon the mixture into individual ramekins (one for each serving)
Top with pecans and drizzle with maple syrup.
Place in the oven for 10 minutes and serve warm.
This dessert is only 250 calories compared to more than 400 calories for a slice of pumpkin pie with whipped cream and more than 500 calories for a slice of pecan pie with whipped cream! Who couldn’t help from shaving off 150-250 calories from your Thanksgiving day meal? Seriously, give this one a try. You might be surprised how one easy swap this Thanksgiving can leave you feeling really grateful. Happy Thanksgiving!