Baked Pumpkin Oatmeal

I love the change of seasons and with it the change of seasonal produce.  We have harvested our pie pumpkins and I have been experimenting with new pumpkin recipes.  This new twist to baked oatmeal, using both pumpkin and apples which are now again in season, makes a great fall breakfast.  

Ingredients:

1 1/2 cups rolled oats
1/4 cup whole wheat pastry flour (or 2 Tbl wheat berries, ground finely)
1 tsp baking powder
1/4 tsp sea salt
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp allspice
1 tsp cinnamon

2 range-free eggs, fork beaten
3/4 cup light cream or half & half
1/3 cup pure maple syrup
2 Tbl butter, melted
1 1/2 cups pumpkin puree
1 tsp vanilla

1/2 cup shredded apple (1 medium)

Preheat oven to 375 °F.  Mix together dry ingredients in a large bowl.  In another bowl, mix together the wet ingredients.  Add the wet ingredients to the dry and stir until just combined.  Stir in the shredded apple.  Pour into a greased oven proof baking dish, either a pie dish or small rectangle casserole dish.  I grease my pan with butter.  Bake at 375 °F for 40 to 50 minutes, until set.  Allow to cool and serve with a dollop of whipped cream and freshly ground nutmeg if feeling indulgent.