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pumpkin recipes

19 years ago

Thought some of you could use some healthy desserts for the holidays..

Here is a link that might be useful: pass me a spoon

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trekaren
19 years ago
last modified: 11 years ago
Here are some I wish to try for next week so I can have my fix without wasting flex points.
Again I'm only posting / pasting so you may wish to validate the WW point values.
Crustless Pumpkin Pie 15 oz. can pumpkin 14 oz. can fat\-free sweetened condensed milk 4 oz. egg beaters 1/2 tsp salt 2 tsp pumpkin pie spice Instructions mix all ingredients spray non\-stick pie plate with cooking spray and divide mixture evenly. Bake at 350 degrees until set. (approx 35 min) Chill and top each slice with 1 tsp light cool whip. 2 pts. each ~~~~~~~~~~~~~~~~~~~~~~~~~~ 15 fluid ounces canned pumpkin 1/2 cup egg beaters 99% egg substitute 1 1/2 cups nonfat milk 3/4 cup splenda 1/2 teaspoon salt 1 teaspoon pumpkin pie spice Beat all together until smooth. Spray a pie pan with nonstick spray. BAke at 400 for 15 minutes, then at 375 for 45 minutes, or until a knife inserted comes out clean. \- \- \- \- \- \- \- \- \- \- \- \- \- \- \- \- \- \- \- 412 Calories; 2g Fat (4.5% calories from fat); 27g Protein; 76g Carbohydrate; 14g Dietary Fiber; 7mg Cholesterol; 1449mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 7 1/2 Vegetable; 1 1/2 Non\-Fat Milk; 0 Fat. NOTES : 7.6 points for whole pie
CRUSTLESS PUMPKIN PIE
WHOLE PIE = 3 POINTS

15 oz. canned pumpkin = 0 points
1 1/2 c FF vanilla soymilk = 2 points
4 Egg Whites = 1 point
1 c Splenda = 0 point
1/2 tsp salt
2 tsp pumpkin pie spice
2 tbsp SF maple syrup
1 tbsp cinnamon
Top with additional cinnamon

Bake at 400 for 15 mins, then at 375 for 45 mins. Refrigerateserve chilled.
Pumpkin Pie \#2 Source: Taste of Homes Light & Tasty Low\-Calorie Pumpkin Pie Pvalue: 2 Servings: 8 Source: WW Recipe Review Board 11\-15\-04 NOTE: I just copied this from the board and sometimes the point value on board posted recipes can be wrong, so please check this out and verify for yourself. At a glance it looks to be about right to me. If I run it thru Master Cook I will post confirmation. If someone else runs it thru Recipe Builder, please do the same. Looks to be a version of "impossible" pie\-\-where you don't have to make a crust but one forms when baking from the RF Bisquick. These are generally easy and moist. 1 egg 2 egg whites 1 can (15oz) solid pumpkin 3/4 c Splenda 1/2 c reduced\-fat biscuit/baking mix 1 t vanilla extract 1 t cinnamon 1/2 t ginger 1/4 t cloves 1 can (12oz) fat\-free evaporated milk 1 cup reduced\-fat whipped topping In a large mixing bowl, combine the egg, egg whites, pumpkin, Splenda, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk. Pour into a 9" pie plate sprayed with nonstick cooking spray. Bake at 350 for 35\-40 minutes. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers. Servings 8 one piece with 2T topping equals 124 cal, 2 g fat, 3 g fiber 2WWP
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anyone have any more pumpkin recipes?
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Comments (10)
Pumpkin Gooey Cake (gluten free and if you wish, vegan) Crust: 1/4 c. melted butter OR coconut oil or vegan margarine 2 oz cream cheese softened (or silky tofu) 2 c. almond flour (Trader Joe's sells this cheap) 1 teaspoon gluten free vanilla extract (trader joes has a vanilla in a glycerine base) 1/8 t. salt 1/2 c. sugar (you could use several drops of stevia if need be) 1 large organic egg or the equivalent of egg replacer, or a tablespoon of flax seed meal mixed with two tablespoons of warm water. 1/2 t. aluminum and gluten free baking powder (Rumford brand) 1/2 t. cinnamon mix the butter and cream cheese together and blend it until it is nice and smooth, add the liquid ingredients and then add the dry. Spread in an 8x8 inch greased pan (lined with parchment makes it much easier to get out and cut into squares). Bake 15 mins at 350 and cool. Filling: 6 oz. cream cheese (or 6 oz of the silky tofu) 1 stick (1/2c.) softened butter, coconut oil or vegan margarine 1 15 oz can of pumpkin puree 3 eggs or make the equivalent of 3 eggs with egg replacer (flax doesn't look as pretty for the filling) 1 teaspoon vanilla (as above) 1/2 c. sugar, 1/3 c. honey, or several drops of stevia (NuNaturals is the best, non-bitter Stevia) 11/2t. cinnamon 1 t. nutmeg 1/4 t. ginger blend everything together with beaters until smooth and fluffy. Bag the bowl a few times to get rid of all air bubbles. Layer this delicious filling on top of the almond cake crust and bake 55-60 mins (it will be jiggly, this is good) at 350. MMMMMM, so good and gooey. Plus it is not too sweet. Just enough!
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Pumpkin Recipes
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Comments (22)
Can you stand a couple more? heehee Pumpkin Roll 3 eggs 1 c sugar Â¾ c flour 2 tsp cinnamon 1 tsp ginger Â½ tsp nutmeg 1 tsp baking soda Â½ tsp salt 2/3 c canned pumpkin 8 oz chopped walnuts Grease jelly roll pan and line with parchment paper. Preheat oven to 350Âº. In large bowl, beat eggs for 5 minutes. Gradually add sugar, beat until light. Mix in flour, cinnamon, ginger, nutmeg, soda, salt and pumpkin, blend well. Pour into prepared pan and sprinkle with nuts. Bake 15 minutes. Turn out onto clean kitchen towel, and roll up into towel. Cool. Frosting: 6 oz cream cheese 1 c powdered sugar 1 tsp vanilla 2 T butter Combine all ingredients and beat until smooth. Unroll cooled cake, remove towel, spread with frosting and roll back up. Chill well, slice to serve. Layered Pumpkin Cheesecake source: Betty Crocker For the crust: 2 cups gingersnap cookie crumbs 1/4 cup butter or margarine, melted For the filling: 4 pkgs. 8 oz. each cream cheese, softened 1 1/2 cups sugar 4 eggs 1 cup canned pumkin not pumpkin pie mix 1 1/2 tsp. ground ginger 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg Heat your oven to 300 degrees. Grease a 9 inch springform pan with shortening or cooking spray. Wrap foil around the pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up sides of pan. Bake 8 to 10 minutes, or till set. Cool 5 minutes. In a large bowl, beat cream cheese with mixer on medium speed just till smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just till blended. Spoon 3 cups of cream cheese mixture into pan over crust. Spread evenly. Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth.Spoon over top of mixture in pan. Bake 1 hour and 25 minutes to 1 and a half hours or till edges are set but the center jiggles slightly when moved. Linda
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Post your favorite pumpkin recipe
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Comments (19)
Here are two recipes that I really like. This first recipe is from allrecipes and it got rave reviews when I made it for a dinner party. I left out the pecans because DH won't eat them. Pecan Pumpkin Dessert by Sue Williams 2 (15 ounce) cans solid pack pumpkin 1 (12 ounce) can evaporated milk 1 cup sugar 3 eggs 1 teaspoon vanilla extract 1 (18.25 ounce) package yellow cake mix 1 cup butter, melted 1 1/2 cups chopped pecans FROSTING: 1 (8 ounce) package cream cheese, softened 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1 (12 ounce) container frozen whipped topping, thawed Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In a large mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. In a large mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. This second recipe is one that I've posted before--I got it from a low carb cooking site years ago. I think another poster or two may have this same recipe, so maybe they know who gets the credit for it. Spicy Sausage and Pumpkin (Winter) Soup one 15 oz can of pumpkin--do NOT use pumpkin pie filling! 4 C chicken broth 1/2 C minced onion 1 C finely chopped mushrooms 1 C whole milk or cream (or 1/2 c half &half mixed w/1/2 C water) 1 clove garlic, minced 2 T each of finely chopped fresh parsley, oregano and basil 8 links of your fave sausage, diced 1/2 C shredded parmesan (1 T. per cup) for topping salt/pepper to taste Optional suggestion: skip the milk & substitute a can of diced tomatoes for one of the cans of broth, or use one can of broth and one can of water to adjust for the saltiness of the soup. Brown sausage and then add the onion, garlic and herbs. Stir in the pumpkin and mix.. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Serve topped with shreds of parmesan.
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Let's share your favorite pumpkin recipes
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Comments (27)
This is my late MIL's recipe for PUMPKIN CREAM ROLL 3 eggs 1 c sugar 2/3 c canned pumpkin (not pie mix) 1 t. lemon juice 3/4 c all-purpose flour 2 t. pumpkin pie spice or cinnamon 1 t. baking powder 1 c finely chopped nuts Confectionary sugar Filling: 1 package (8oz) cream cheese 4 T. butter 1 t. vanilla 1 c. confectionery sugar Beat eggs in a medium bowl. Gradually beat in sugar. Fold in pumpkin and lemon juice. Fold in dry ingredients. Pour into a well greased 10 x 15 inch jelly roll pan. Sprinkle with nuts. Bake at 375Ã¯Â¿Â½ F. fro 15 minutes. Quickly loosen sides with knife and turn out onto a thin towel. Generously sprinkle with confectioners sugar. Roll up, with towel, from wide side. Cool. Thoroughly cream together filling ingredients. Unroll cake and spread with filling. Lifting cake off towel, roll up like a jelly roll and wrap in foil. Refrigerate until chilled. Cut in 1/2" slices and serve. Will keep in refrigerator for several days. DD makes this a lot this time of year. DH loves it! Today is the first time I have tried making it. Of course I burnt my finger on the pan, but not bad. I had a hard time getting it to come off the pan. The center stuck. I sprayed my pan with cooking spray. It might be a better idea to actually grease the pan. The cake is cooling right now. I'll make the filling soon. Tami
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