Thursday, November 18, 2010

Pumpkin Pavé

When I posted the pumpkin tiramisu recipe, I promised that I would be posting a lighter pumpkin dessert as well. That was originally going to be a pumpkin panna cotta. However, I was unhappy with how that recipe turned out; no matter what, the dessert invariably separated into a thick layer and a watery layer. In fact, this is a problem I've had with pumpkin desserts in general. They end up kind of sludge-like, not solid enough with an unappealing watery layer. I experimented with a few different things, and ended up discovering the key ingredient for a perfect texture: cream cheese. I didn't add enough for it to taste like a cheesecake; in fact, you probably won't know it's there. But it results in a smooth, dense, and velvety pumpkin dessert that is nicely emulsified.

Even low-carb pie crusts are generally very high-calorie. Usually, they are made of ground nuts held together with butter or coconut oil. As my goal here is a lighter dessert, I wanted to skip the crust. While the crust is generally the least interesting part of a pie, crustless pumpkin pie still feels like a bit of a gyp. This is baked in dish and cut into squares. They're too thick to call them bars so I'm going with the label of "pavé". Pavé basically refers to a dessert that is flat and square, like tiles or paving stones. Plus it sounds all fancy.

Serves 9


  • 8 oz low-fat (or full-fat) cream cheese, softened (use Philadelphia brand if you use low-fat, as it is lower carb than others)
  • 1 15 oz can pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup stevia (I used Stevia In The Raw), Splenda, or date sugar
  • 1.5 cups egg white or egg substitute (or 6 whole eggs)
  • 2 tsp pure vanilla extract
  • 1.5 tsp cinnamon
  • 1/4 ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • Generous pinch of salt
  • Greek yogurt, for serving (optional)
  1. Preheat oven to 350
  2. Beat the cream cheese in an electric mixer until smooth. Add the remaining ingredients and beat until thoroughly combined.
  3. Scrape the mixture into a greased 8x8 pan.
  4. Bake for 40-60 minutes (check after 40 minutes), or until the center is firm. A toothpick will not come out clean.
  5. Chill thoroughly and cut into 9 squares.
  6. Serve with a blob of Greek yogurt and some extra cinnamon.
Nutrition: 106 calories, 6g fat, 5g carbs, 1g fiber (4 net carbs), 9g protein


Christina said...

Looks divine!

Lori said...

bringing this to T-day dinner where I am going !! THANKS!! Great job with your blog.

Lori said...

Never ended up making this for Tday but made it today for a scrapbooking party I am having tonight and can I say.....KUDOS!! Delicious!! They came our really fantastic. I whipped up a little heavy cream to dollop on top instead of the greek yogurt!! Thanks!

Erica said...

So glad you enjoyed it!! And YUM, whipped cream sounds fantastic :) Thanks for letting me know, I always love to hear from people who've tried my recipes!

Erin said...

This looks absolutely fabulous. I might try creating a single serving microwave version (I can't trust myself with nine servings!).

Erica said...

Erin, believe it or not, I have done a single-serve microwave version :) I used a mug. It works great but it's better when chilled!

buttoni said...

This sounds fantastic. A lot like Jody's Pumpkin Bake on Linda's site but fluffed up with a lot more egg, which would be an improvement IMO. The other one is so dense. Can't wait to try this recipe!

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