Boy life has been hectic but I'm trying to get back on track with finishing my cookbook and blogging. Anyway, here is a WONDERFUL new side dish that I experimented with in the last few days. It's going on the table for THANKSGIVING. I can't wait. It's different and does have a little warm kick to it-but it's not to spicy by any means. I can't wait to get my family's opinions on it. PLUS, it's so fast and easy. That's a side dish we all need for any dinner-especially Thanksgiving. I'm sorry I don't have a pic--I ate it too fast.
1 CAN PUMPKIN (15OZ)
5 PIECES OF BACON COOKED AND CHOPPED UP-separated
3 TABLESPOONS OF SUGAR FREE MAPLE SYRUP
2 LARGE EGGS-separated
1/4 TSP SALT
1 PEPPER-chopped- FROM A CAN OF CHIPOLTE PEPPERS IN ADOBO SAUCE
1/2 TSP OF THE JUICE FROM THE ADOBO SAUCE
Spray a 2 qt casserole dish. Mix pumpkin, syrup & 1/2 of the bacon right in the dish.Mix in salt and egg yolks, pepper and adobo sauce. Beat up the 2 remaining egg whites(until stiff peaks show) and fold into the pumpkin mixture. Then sprinkle the rest of the bacon on top. Bake in oven at 350 for 20-25 min.