Tag Archives: cinnamon

Cozy Afternoon

It’s been cold and snowy here and rather than staying in cozy hibernation I’ve done more shoveling than I’d like.  We’re simply running out of places to put it!  Gastroparesis and shoveling are not compatible companions and I have a specific window between my last meal and doing anything that requires bending over…this “sweet spot” is about 3 hours.  So in anticipation of the morning’s snow moving and removal I used my pre-sweet spot time to bake up a batch of Low Fat Cinnamon Buns from a recipe I’ve had in reserve…because as you know, I’m oh so enamored with low fat, GP-friendly baking.

These little gems are not the sticky, gooey Cinnabons from the mall they’re more like crumbly glazed cinnamon bun cookies and were just right apre-shovel with a steaming cup of Harney & Sons Hot Cinnamon Spice Tea sweetened with a spoonful of local honey.  For those GPers who can tolerate a cup of tea the Harney & Sons Hot Cinnamon Spice is a delicious blend of black tea, three types of cinnamon, orange peel and sweet cloves.  I usually keep my tea and coffee unsweetened but the honey really makes the cinnamon, orange and spice sing.  Stir with a cinnamon stick for extra zing!

During my recent internet travels I learned a few interesting facts about cinnamon and honey.  Along with numerous other health benefits, cinnamon and honey, when consumed together, help improve digestion by removing gas from the stomach and intestines and soothing stomach aches and indigestion.  A spoonful of sugar may help the medicine go down but in my experience a spoonful of honey soothes the tummy (and a cough and a sore throat too).

Too much of a good thing is usually too much…except for glaze!  I’m a complete nut for glaze and plan on doubling the glaze portion of the recipe the next time around.  They are delicious as written.  I’ll let you decide about the glaze on your own.

Helpful Hint: Portioning is easier when baking with a ruler.  An inexpensive plastic or metal ruler that can be washed between uses takes the guess work out of making the 10″x6″ rectangle as directed below and keeps the slices for each mini bun a uniform size.

Low Fat Mini Cinnamon Buns

These are not the ooey-gooey Cinnabons at the mall…they’re crumbly and cookie-like and go nicely with a warm cup of tea with honey.  If you’re a nut for glaze like I am double the glaze portion of the recipe and spoon with abandon!  Makes 24 – Serves 8 with 3 mini cinnamon buns each.

3 tablespoons sugar, divided into 2 tablespoons and 1 tablespoon

1 teaspoon cinnamon

1 egg

1/4 cup milk, divided into 3 tablespoons and 1 tablespoon

1 1/4 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons cold butter, cut into pieces

4 tablespoons confectioner’s sugar

1-1 1/2 teaspoons water

1/4 teaspoon vanilla

Preheat oven to 375 degrees.  Spray a 24 cup mini muffin plaque with canola spray.  Mix together 2 tablespoons sugar and the cinnamon.  Set aside.  In another bowl mix together egg and 3 tablespoons of milk.  Set aside.  Mix together flour, remaining sugar, baking powder, salt and butter.  Blend with your fingers, pastry cutter or food processor (my favorite method) until mixture resembles coarse meal.  Add milk mixture (while food processor is running) and mix until just combined.  Pour out onto a floured surface and roll dough out into a 10″x6″ rectangle about 1/2″ thick.  Brush with some of the remaining milk and sprinkle with cinnamon sugar.  Roll to form a 6″ log and slice into 24 pieces.  Place one piece in each muffin cup (you will need to squeeze and crimp each slice to fit).  Bake for 13-15 minutes.  Meanwhile, stir together confectioner’s sugar, water and vanilla until smooth.  Drizzle over warm buns.

Nutritional Information Per Serving:

8 Servings of 3 mini cinnamon buns

142 calories, 3.7 grams fat, 0.7 grams fiber, 3.1 grams protein

(each Low Fat Mini Cinnamon Bun: 47 calories, 0.9 grams fat, 0.2 grams fiber, 1 gram protein)

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Still Pukka Christmas Curry Redo

Christmas dinner took a fortuitous but unexpected turn this year…we enjoyed Chicken Curry made with my GP-friendly Christmas Chutney!  I respectfully withheld the recipe because I knew that with a little more time and thought (and some fresh curry powder!) it could be something special.  Hubby and I enjoyed a Chicken Curry redo this weekend and I couldn’t wait to share the recipe.  The Christmas Chutney adds and extra layer of flavor and texture because it’s already seasoned and savory with onion powder, garlic, ginger, cinnamon and cloves and sweet from the diced pears, peaches and baby food prunes…and GP-friendly with no onions, raisins or seeds.  At one tablespoon, I was conservative with the curry powder as some recipes call for up to three tablespoons.  Use the amount you’re most comfortable with.  Remember, unless you’re baking, a recipe is only a guideline.  Feel free to get as creative or conservative as necessary depending on your needs, tastes and tolerances.  Aside from the splash of fat-free half and half at the end this is a dairy free curry especially if you substitute some low fat coconut milk for the half and half at the end. We enjoyed our Chicken Curry redo with basmati rice and Roasted Butternut Squash Cubes sprinkled with a little garam masala before roasting.  And now as promised…

Chicken Curry

Serves 4

This curry isn’t sweet.  If you prefer a sweeter curry substitute some of the chicken stock with apple or pineapple juice or sweeten with a spoonful of honey.  Serve a little extra Christmas Chutney on the side, if desired.

1 teaspoon canola oil

1 pound boneless, skinless chicken breast cut into bite-sized pieces

1 teaspoon salt

ground black pepper to taste

1″ piece of fresh ginger peeled and grated, press through a sieve to catch fibers

2 cloves garlic, grated

1 tablespoon sweet curry powder

1 teaspoon onion powder

1 tablespoon tomato paste

1 bay leaf

1 cinnamon stick

1 1/2 cups low sodium chicken broth

1/2 cup Christmas Chutney

1/2 cup fat free half and half

Preheat a heavy-bottomed pan.  Spray with cooking spray.  Season chicken with salt and pepper.  Saute chicken pieces until golden brown.  Remove to a plate.  Add canola oil.  Briefly saute ginger, garlic, curry powder and onion powder.  Do not burn!  Add  tomato paste, bay leaf, cinnamon stick, chicken stock and chutney.  Bring to a simmer then add chicken back to the pan.  Simmer for 20 minutes then stir in fat free half and half.  Cook until warmed through.

Helpful Hint: When you spray a pan with cooking spray first you can reduce the amount of oil needed in a recipe.

Nutritional Information Per Serving:

298 calories, 5.8 grams fat, 2.8 grams fiber, 36 grams protein

Knoodling GP-friendly Style

I love Noodle Kugel (or Noodle Pudding, as Hubby’s family calls it)!  Noodle Kugel is, simply put, Jewish Mac and Cheese…only sweet and cinnamon-y.  It’s enjoyed warm, cold or room temperature, as a holiday side dish or as a dairy lunch.  Noodle Kugel is quintessential comfort food traditionally made with egg noodles, raisins and tubs of full fat sour cream, cottage cheese, butter and sometimes cream cheese.  But, thanks to my favorite healthy eating magazine: Eating Well, we can not only enjoy a delicious low-fat version but a Gastroparesis-friendly version with only one slight modification: no raisins in this kugel.

When Hubby first brought me home his mother served a Noodle Kugel from a local family deli.  Along with the cinnamon and raisins (and copious amounts of full fat dairy) this particular kugel always had the faintest taste of orange.  It wasn’t my first taste of Noodle Kugel, but it has always been my favorite.  I’ve always added a little orange flavoring along with the vanilla.  It’s optional but I think you’ll really enjoy it.  I promised a comforting casserole so without further ado…..

Noodle Kugel aka Noodle Pudding

Serves 12  (Recipe can be halved to serve 6 just reduce the size of baking dish)

10 ounces (8 cups) wide egg noodles (I used No Yolks brand)

2 tablespoons butter

2 large eggs

2 large egg whites

1/4 cup cornstarch

2 cups nonfat cottage cheese

2 cups nonfat plain yogurt

1 cup skim milk

2/3 cup sugar

1 teaspoon orange extract (optional)

1 tablespoon vanilla extract

1 teaspoon salt

1 1/2 cups crushed cornflakes

1/2 cup packed brown sugar (used dark brown)

1 teaspoon ground cinnamon (used Vietnamese-bolder flavor)

Preheat oven to 350 degrees.  Coat a 9″x13″ glass baking dish with cooking spray.  Cook noodles in a large pot of boiling water for 8-10 minutes (I deliberately over cooked the noodles for us GPers so that they would be easier to digest).  Drain and refresh in cold water.  Set aside.

Melt butter in a small skillet over low heat.  Tilt pan to skim off the froth and cook remaining butter until it begins to turn light, nutty brown, 1 1/2 to 2 minutes.  Do not burn the butter.  Pour into a small bowl to cool.

Whisk together eggs, whites and cornstarch in a large bowl (large enough to accommodate noodles and remaining ingredients).  Mix in cottage cheese, yogurt, milk, sugar, orange extract, vanilla, salt and browned butter.  Stir in the cooked noodles and turn into prepared baking dish.

Stir together cornflakes, brown sugar and cinnamon.  Sprinkle evenly over the noodle mixture.  Spray top with cooking spray.  Bake until browned and set, about 1 hour.  If top starts to burn, cover with foil.  Let cool for at least 20 minutes.  Cut into squares.  Enjoy warm, cold or room temperature.

Nutritional Information Per Serving:

273 calories, 3.8 grams fat, 1.9 grams fiber, 12.6 grams protein

Inspiration From Unlikely Sources

I promised a hearty stew and here it is…with inspiration from an unlikely source!  The following recipe for Chicken Stew with Greens and Two Potatoes is adapted from a Recipe of the Month published in the free, little local newspaper that appears in my mail each week.  Except for the lentils…which are sadly not Gastroparesis-friendly the recipe was made to be adapted for us GPers.  Warning: this dish has a kick and is not the recipe for any GPer who is “spice shy” because it packs a lot of flavor into humble GP-friendly ingredients.  The ginger, garlic, cumin, cinnamon and coriander are a warming addition to simple chicken and potatoes. If you are at all concerned cut the spice by half or season in whatever manner you feel most comfortable.

This is the first recipe for the blog that uses chicken thighs.  Thighs work better for a longer simmer but do contain more fat than chicken breast so I trimmed all visible fat with kitchen scissors before cooking and blotted the seared thigh pieces with paper towels before continuing on with the dish.  The original recipe called for carrots so I left them in for anyone who is able to eat them…unfortunately, I’m allergic.  The stew is finished with spinach and two tablespoons of fresh cilantro.  I used only the tender cilantro leaves and stirred them into the hot stew with the spinach but if you’re at all concerned leave the cilantro out.  Potatoes don’t freeze well so share this one with friends and family.

Chicken Stew with Greens and Two Potatoes

Serves 6

1 1/2 pounds boneless, skinless chicken thighs, trimmed of all visible fat, cut into 1″ pieces

1 teaspoon salt

ground black pepper, to taste

2 cloves garlic, grated on microplane

1 tablespoon grated fresh ginger, pressed through as sieve to collect fibers

1/4 teaspoon cayenne pepper, optional

1 tablespoon onion powder

1 teaspoon cumin

1/2 teaspoon dried coriander

1/4 teaspoon cinnamon (used Vietnamese-it has a stronger flavor)

1 tablespoon brown sugar

4 cups (1 32 ounce box) low sodium chicken stock

1 15 ounce can tomato sauce

2 carrots, cut into half-inch rounds (allergic, left out)

2 white potatoes, peeled and cut into 1″ cubes (12 ounces)

2 sweet potatoes, peeled and cut into 1″ cubes (12 ounces)

1 16 ounce bag frozen, chopped spinach defrosted and excess water squeezed out

2 tablespoons chopped fresh cilantro leaves (optional, if concerned leave out)

6 tablespoons fat free plain yogurt

Spray a dutch oven with olive oil cooking spray.  Preheat over medium heat.  Add chicken, sprinkle with salt and pepper and saute for 2-3 minutes.  Blot chicken with paper towel to remove fat.  Add remaining ingredients up to spinach, cilantro and yogurt.  Bring to a boil.  Reduce heat, partially cover and simmer until vegetables are tender (approximately 30 minutes, 40 for very tender).  Stir in spinach and cilantro and simmer until heated through.  Serve each helping with a tablespoon of fat free plain yogurt.

Nutritional Information Per Serving: (includes carrots)

232 calories, 4.7 grams fat, 3 grams fiber, 24.3 grams protein

Fleetingly Festive

It’s that time of year again and historically I have about a four minute window in which I feel festive.  Those four minutes basically fall somewhere between Thanksgiving Day and December 1st…after that I get “Scrinchy”…a combination of Scroogy and Grinchy.  Yesterday that four minute window opened so I took the opportunity to decorate and hang wreathes on the front and mudroom doors.  This is my first holiday season with Gastroparesis and I’m doing my very best to accept and adjust to “the new normal” but that doesn’t mean I still don’t feel a profound sense of loss.  Just between us, an occasional tantrum has been thrown…like when I dropped the gravy on Thanksgiving Day and promptly put my coat on and went out to “walk it off”.

Back to the wreathes!  It felt so good to get completely lost in a task.  I was so focused on wired ribbons and faux-sugared fruit picks that I completely lost track of time and when I looked at the clock it was time to start thinking about dinner.  What to have?

Pancakes are always easy and my stash of pumpkin spice pancakes in the freezer were gone.  Since I was feeling fleetingly festive I whipped up a batch of Gingerbread Pancakes seasoned with brown sugar, molasses and holiday spices and for topping: some Vanilla Maple Pear Compote…how I LOVE pears…at least they’re GP-friendly!  I generally enjoy my pancakes with scrambled eggs but given they were gingerbread with warm pear compote decided on a 1/4 cup of cottage cheese instead…vanilla Greek yogurt might also be a nice addition.  Either way, don’t forget some extra maple syrup to put it completely over the top!  Warm, seasonal, festive and yes…another tasty Gastroparesis-friendly recipe.

Just a reminder: Pancakes freeze well separated by wax paper in a Ziploc bag and the compote freezes just as well in small containers…just defrost in the microwave and pair with a protein for a no effort GP-friendly dinner.

Gingerbread Pancakes

These pancakes are not sweet and are subtly spiced.  Feel free to add more sweetener and amp up the spices but be careful there’s a fine line between spicy and bitter.  Having said that, the Vanilla Maple Pear Compote complements them beautifully.  Pancake batter can be made a day ahead and refrigerated until ready to use.

Makes 12 4″ pancakes, 6 servings of 2 pancakes

Pancake mix of your choice-enough to make 12 4″ pancakes (I used 2 cups Whole Foods 365 Organic Buttermilk Pancake & Waffle Mix)

1 teaspoon cinnamon

3/4 teaspoon cloves

1 1/2 teaspoons ginger

1/4 teaspoon nutmeg

1 tablespoon molasses (I prefer Blackstrap molasses)

1 tablespoon dark brown sugar

1 teaspoon vanilla

freshly grated zest of 1 lemon – (a microplane produces very light wispy gratings of zest-leave out if you are concerned)

1 tablespoon canola oil

2 eggs

1 1/3 cups fat free milk (follow whatever your mix suggests, may also use water if your mix contains buttermilk-check preparation instructions)

Mix all ingredients together until smooth.  Do not overmix.  For best results allow to rest for 10-15 minutes before using.  Drop batter by 1/4 cups onto a sprayed non-stick griddle.  When bubbles form on the top of the pancake its time to flip.

Nutritional Information Per Serving:

Based on 2 4″ pancakes

222 Calories, 0.4 grams Fiber, 3.9 grams Fat, 7.8 grams Protein

Vanilla Maple Pear Compote

Makes approximately 2 1/2 cups or 10 1/4 cup servings

Can be made ahead of time.  Refrigerate or freeze until ready to use.

3 large ripe Bartlet pears (about 2 pounds), peeled, cored and chopped

juice of 1 lemon, strained

2 tablespoons maple syrup

1 teaspoon vanilla

1/4 cup sugar

3/4 teaspoon cinnamon

1 teaspoon ground ginger

pinch salt

Combine all ingredients in a heavy saucepan.  Bring to a boil then reduce to a simmer.  Cook until pears are very soft-approximately 30 minutes-only you know how soft you require cooked fruit.

Nutritional Information Per Serving:

Based on 10 1/4 cup servings

88 Calories, 0.1 grams Fat, 3 grams Fiber*, 0.4 grams Protein

*Recipe analysis based on unpeeled pears-peels contain a significant amount of fiber so this figure may be a little inflated.

Turkey Day Recipes! Gobble! Gobble!

I love thanksgiving so much that I keep a three-ring binder specifically for Thanksgiving recipes.  Each recipe page is enclosed in a plastic page protector so that it can be wiped down in case of spills.  This was my first Thanksgiving with Gastroparesis so for the first time in a decade my Thanksgiving binder stayed shut.  Instead, I decided to start a completely new chapter (plastic page protectors and all!).

My philosophy this year was KISS (Keep It Simple, Stupid!).  Turkey, stuffing, mashed potatoes with gravy, cranberry sauce and pumpkin pie…all festive but more importantly GP-friendly.  Because I LOVE Thanksgiving leftovers I chose to break down a 15+ pound turkey and bone out the breast in order to have the roast plus the dark meat and the carcass and bones for soup.  Breaking down and boning out a turkey is an ambitious task.  These recipes will work just as well accompanying an intact roasted turkey or a boneless turkey breast ordered from the butcher.  I’ll be honest I still shed a few tears while I was cleaning mushrooms instead of cutting cornbread cubes for stuffing but the happy news is that there are a few new low-fat, low fiber Gastroparesis-friendly recipe pages to add to my Thanksgiving binder.  Oh, and I lied in a previous post…this wasn’t a butter-less Thanksgiving..there was one tablespoon of butter in the entire meal!

Maple Glazed Boneless Stuffed Turkey Breast

Serves 8

5-7 pound boneless turkey breast

1 recipe Wild Mushroom, Roasted Pear & Herbes de Provence Bread Stuffing

2 tablespoons maple syrup (I like grade B)

Preheat oven to 400 degrees.  Place turkey breast skin side down on work surface.  Open up each breast lobe by slicing open the middle of each breast. The new meat flaps should open like pages of a book and even out the roast.  Season with salt and pepper.  Place half of stuffing in the center of roast and wrap edges of turkey around stuffing-it should look like a football.   Tie roast with kitchen string and secure with “turkey pins”(the small skewers sold as turkey lacers).  Place skin side up on a rimmed sheet pan or in a shallow baking dish, spray with cooking spray and season with salt and pepper.  Roast for an 1 1/2 to 1 3/4 hours or until internal temperature (center of stuffing) registers 160 degrees on an instant read thermometer.  Approximately 1 hour and 15 minutes into roasting brush entire surface with maple syrup.  Allow roast to rest on cutting board 15 minutes before slicing.

Wild Mushroom, Roasted Pear & Herbes de Provence Bread Stuffing

Enough stuffing for a 5-7 pound boneless turkey breast and an additional baking dish of dressing.  This can be made a day ahead if desired.

1 tablespoon Herbes de Provence (savory, thyme, rosemary, basil, tarragon, lavender flowers)

1/2 teaspoon dried french thyme

1/2 teaspoon dried sage

1 1/2 pounds French Pullman (French white sandwich loaf) crusts removed and cut into 1″ cubes – stale

2 large Roasted Pears cut into 3/4″ chunks

2 1/2 pounds assorted wild mushrooms* (I used 1 lb chanterelles, 1 lb shiitake, 1/2 lb crimini) washed and trimmed.  Shiitake stems are tough and inedible remove.  Save stems and trimmings for Turkey Soup Stock.

1 tablespoon unsalted butter

1/2 cup dry French white vermouth (optional-can substitute stuffing stock)

2 teaspoons onion powder

1/2 cup fat free half & half

1 recipe Stuffing Stock

Grind Herbes d Provence, thyme and sage into a powder using a spice (coffee) grinder.  Divide mixture in half and set aside.  Spray a large saute pan and melt butter over medium high heat.  Add mushrooms to pan.  Season with salt and pepper.  Cook until mushrooms give off their liquid.  Add vermouth, onion powder and half of the reserved herb powder.  Cook until liquid is 3/4 evaporated.  Add fat free half & half.  Warm through and check for seasoning.  Add more salt and pepper if necessary.  Pour mushroom mixture into a large bowl with bread cubes and roasted pear chunks.  Season with remaining herb powder.  Toss to combine.  Ladle Stuffing Stock into stuffing mixture until moist but not soupy.  Save any unused stuffing stock for Turkey Soup Stock.  Taste for seasoning.  Adjust if necessary.  Use half of stuffing to stuff turkey breast and bake remaining stuffing uncovered in a baking dish along side turkey breast until crispy on top.  Approximately 1 1/2 hours.

*If using Portobellos remove gills from underneath the cap as they will stain the stuffing purple/gray.  Avoid using all white button mushrooms-they don’t have the depth of flavor of Crimini, Portobello, Shiitake and wild mushrooms.

Roasted Pears

These can be made a a few days ahead if desired.

3 ripe/firm Bartlet pears, peeled and halved

juice of 1/2 lemon

Salt and pepper

cooking spray

Preheat oven to 400 degrees.  Spray a small sheet pan with cooking spray.  Toss pears in lemon juice.  Place cut side down on sheet pan.  Season with salt and pepper.  Spray tops.  Roast 40-50 minutes or until tender and bottoms are golden.  When cool enough to handle, remove to cutting board and scoop out core with small spoon or melon baller and remove strings with a small knife.


Stuffing Stock

This can be made a few days ahead or even frozen until needed.

Makes 6 to 8 cups

6-8 cups low sodium chicken stock (1 1/2-2 32 ounce boxes)

3 onions, chopped

3 stalks celery, including leaves, chopped

sprig parsley

1 bay leaf

5 peppercorns

mushroom stems (optional – I had a few shiitake stems in the freezer)

Add all ingredients to a large pot with a lid.  Bring mixture to a boil, cover and simmer 1-2 hours until fragrant.  Strain and discard solids.  Cool then refrigerate.

Doctored Fat Free Turkey Gravy From The Jar

Serves 8

2 jars Heinz Fat free roasted turkey gravy

1 Roasted Pear

pinch dried thyme

fresh lemon juice

Puree roasted pear and thyme.  Stir into gravy.  Adjust seasoning with freshly ground black pepper and a few drops of fresh lemon juice.

LIBBY’S Famous Pumpkin Pie the GP-friendly Way

LIBBY’S Famous Pumpkin Pie recipe has been on the can since 1950.  I’ve always added a few gratings of fresh nutmeg and vanilla extract.  You won’t even miss the crust.  Serve with fat free ReddiWip and gingersnaps.

Serves 8

3/4 cups sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground cloves

Freshly grated nutmeg (a few passes across microplane/rasp)

1/2 teaspoon salt

2 teaspoons vanilla

2 eggs

15 ounce can pumpkin puree

12 ounce can fat free evaporated milk

Preheat oven to 425 degrees.  Mix sugar, spices and salt in a small bowl to combine.  In a larger bowl, beat eggs add vanilla, sugar mixture and pumpkin puree.  Mix to combine.  Stir in evaporated milk.  Pour into pie plate.  Bake for 15 minutes then reduce temperature to 350 degrees.  Bake 40-50 minutes or until a skewer inserted in the radius (half-way between the center and the edge) comes out clean. Cool on a wire rack.  Refrigerate until ready to serve.

Nutritional Information Per Serving of Pie:

Serves 8

144 calories, 1.4 grams fat, 1.7 grams fiber, 5.2 grams protein

How Do Angels Celebrate Thanksgiving?

By eating Pumpkin Spice Angel Food Cake of course!  I figured I could get this recipe in just under the wire for this Thanksgiving…I’m not stepping foot in a grocery store after the turkey pick up on Monday night if I don’t have to!  Hubby loves Angel Food Cake.  I’ve never made one and frankly before my GP diagnosis didn’t see much of a point to baking without butter.  Easy doesn’t even begin to describe this fabulous, fat and fiber free recipe…yes, you heard me correctly…the perfect, Gastroparesis-friendly, festive Thanksgiving dessert.  Thanks to one of my favorite websites (www.eatbetteramerica.com) no adapting was needed.

Pumpkin Spice Angel Food Cake

Serves 12

1   1 pound box white angel food cake mix

1 tablespoon flour

1 1/2 teaspoons pumpkin pie spice*

3/4 cup canned pumpkin puree

1 cup cold water

Move oven rack to lowest position; preheat oven to 350 degrees.  In an extra-large glass or metal bowl, beat all cake ingredients with and electric mixer on low-speed for 30 seconds.  Beat on medium speed for 1 minute.  Pour into an ungreased 10-inch angel food (tube) cake pan.

Bake 37-47 minutes or until crust is dark golden brown and cracks are dry.  Immediately turn pan upside down onto a heatproof funnel or glass bottle.  Let hang about 2 hours or until cake is completely cool.  Loosen cake from side of pan with a knife or long, metal spatula.  Turn cake upside down onto serving plate.

Optional Filling (I did not make this but wanted to include it as an entertaining option)

1 8 ounce container fat-free frozen whipped topping, thawed

1 teaspoon ground ginger (or 2 tablespoons finely chopped candied ginger-I do not consider this GP-friendly)

Gently fold ground ginger into whipped topping.  Cut cake in half horizontally to make two even layers (a serrated bread knife works best).  Spread half the filling on the bottom layer.  Replace the top layer and spread remaining filing on top of cake.  Sprinkle with additional pumpkin pie spice, if desired.  Refrigerate cake.

Nutritional Information Per Serving:

Makes 12 servings

As published (including whipped topping): 180 calories, 0 grams fat, o grams fiber, 3 grams protein

*Mix your own Pumpkin Pie Spice by combining 2 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon cloves (courtesy of Allrecipes)