I’ve recently discovered Lo-Dough bases and am really enjoying how versatile they are. There are so many things you can do with them. I actually have a cookbook packed with recipes. They also sell cake bars, southern style coating and a brownie mix. If you follow me on social media, you’ll see me often using this. Follow me here.
Today, as it’s autumn, we made low fat, low calorie and low SmartPoint mini pumpkin pies. They worked out to be just 6 smart points for a whole one and they’re a really good size. I’ll tell you how we made them.
Preheat the oven to 180 degrees celsius (356 degrees Farenheit). We took two pieces of the Lo-Dough (which is one pack of 2) and blitzed them in a food processor.
Once it was blitzed, we added in a teaspoon of sweet cinnamon, 2 tablespoons of sweetener (we used stevia) and the melted butter. Blitz until all the ingredients are combined.
Press into the silicone cupcake moulds. We used Weight Watchers ones which worked perfectly. We baked these in the oven for 1o minutes.
Whilst those are blind baking, grab a bowl and mix together the pumpkin puree, the condensed milk and the remaining spices. Remove the cupcake cases from the oven and divide the mixture between the 10 cases.
Bake these in the oven until a knife comes out clean when inserted into them. This takes about half and hour.