Pumpkin Crisp - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 egg
- 1/2 cup butter, melted
- 1 (29 ounce) can pumpkin puree
- 2 eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 cup white sugar
- 2/3 cup evaporated milk
- 3/4 cup white sugar
- 1/2 cup butter, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
- In a large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar, and milk. Pour pumpkin mixture over the cake mix crust.
- In a small bowl, combine 1 cup cake mix and 3/4 cup sugar. Cut in 1/2 cup softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
- Bake at 350 degrees F (175 degrees C) for 55 minutes.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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