I just HAD to make these after seeing them on Heavenly Homemakers I made some modifications. Mainly made them dairy free, and didn’t use oats (since my youngest seems to have an aversion!).
A delightful autumn dessert!
- 1 cup white flour
- 1/2 cup wheat flour
- 1/2 cup brown sugar
- 1/3 cup butter (use dairy free)
- 1 15 oz. can pumpkin
- 1 1/2 cups heavy whipping cream (Use soy milk for dairy free option!)
- 2 eggs
- 1 Tbsp pumpkin pie spice
This recipe is featured on Meal Plan Monday #236.