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*For all recipes remember to get plain, unsweetened canned pumpkin, NOT pumpkin pie filling
Pumpkin Cheesecake Bars
(Cooking Light Annual Recipes 2008)
Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/8 tsp salt
- 8 tsp chilled butter cut into small pieces
- cooking spray
- 1 1/4 cups canned unsweetened pumpkin
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 8oz pkg fat free cream cheese, softened
- 1 8oz pkg 1/3 less fat cream cheese, softened
- 3/4 cup egg substitute
- 1 tsp ground cinnamon
- 1 1/2 tsp ground allspice
- 1 large egg
- 1/4 cup chopped pecans
- 2 tsp water
- Preheat oven to 350 degrees
- To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Heat a nonstick skillet over medium-high heat. Add flour to pan; cook 5 minutes or until light brown, stirring frequently. Remove pan from heat. Transfer flour to a bowl; cool completely.
- Place cool flour, 1/2 cup brown sugar, and salt in a food processor; pulse 5 times or until combined. Add chilled butter; pulse until mixture resembles fine meal. Press 1 cup flour mixture evenly into bottom of a 13x9 inch baking dish coated with cooking spray; reserve remaining flour mixture. Bake at 350 degrees for 10 minutes or until crust is lightly browned.
- To prepare filling, spread pumpkin in an even layer on several layers of paper towels, cover with additional paper towels, let stand 5 minutes.
- Combine granulated sugar, 1/2 cup dark brown sugar, and cream cheeses in a bowl. Beat with an electric mixer at medium speed 2 minutes or until smooth. Scrape pumpkin into bowl using a rubber spatula. Add egg substitute and next 4 ingredients; beat until smooth. Scrape batter into baked crust.
- Combine reserved flour mixture and pecans in a small bowl; sprinkle with 2 teaspoons water. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 350 degrees for 40 minutes or until filling is firmly set. Remove from heat; cool in pan on a wire rack to room temperature. Cut into 12 bars. Serve at room temperature. Yield: 12 servings
Sweet Potato-Pecan Pumpkin Pancakes
(The Best of Cooking Light)
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup chopped pecans, toasted and divided
- 2 1/4 tsp baking powder
- 1 tsp pumpkin-pie spice
- 1/4 tsp salt
- 1 cup fat-free milk
- 1/4 cup packed dark brown sugar
- 1 Tbl vegetable oil
- 1 tsp vanilla extract
- 2 large eggs, lightly beaten
- 1 (16oz) can sweet potatoes or yams, drained and mashed
- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, 2 Tbl pecans, backing powder, pumpkin-pie spice, and salt in a large bowl. Combine the milk, brown sugar, vegetable oil, vanilla, and eggs; add to flour mixture, stirring until smooth. Stir in sweet potatoes or yams.
- Spoon about 1/4 cup batter per pancake onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 Tbl pecans. Serve with Vanilla-Maple Syrup. Yield: 6 servings (2 pancakes w/ 1 tsp pecan topping per serving)
Calories 270, Fat 7.9g, Protein 7.3g
Pumpkin Ravioli with Gorgonzola Sauce
(Cooking Light Annual Recipes 2008)
Ingredients:
- 1 1/4 cups canned pumpkin
- 2 Tbl dry breadcrumbs
- 2 Tbl grated fresh Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp minced fresh sage
- 1/4 tsp freshly grd black pepper
- 1/8 tsp grd nutmeg
- 30 round wonton wrappers
- 1 Tbl cornstarch
- Cooking Spray
- 1 cup fat-free milk
- 1 Tbl all-purpose flour
- 1 1/2 Tbl butter
- 1/2 cup crumbled Gorgonzola cheese
- 3 Tbl chopped hazelnuts, toasted
- Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs and next 5 ingredients.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying) spoon 2 tsp pumpkin mixture into center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place ravioli on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers and pumpkin mixture.
- Fill a large Dutch oven with water, bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
- Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
- Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 Tbl Gorgonzola mixture. Sprinkle each serving with 1 1/2 tsp hazelnuts and serve.
Calories 250, Fat 9.1g, Protein 9.5g
Spiced Pumpkin and Shrimp Soup
(Better Homes and Gardens Cookbook)
Ingredients:
- 2 medium onions, sliced
- 2 medium carrots, sliced (1 cup)
- 1 Tbl snipped fresh cilantro
- 2 tsp grated fresh ginger
- 1/2 tsp ground allspice
- 2 cloves garlic, minced
- 2 Tbl butter or margarine
- 1 14oz can chicken broth
- 1 15oz can pumpkin
- 1 cup milk
- 1 8oz pkg frozen peeled and deveined cooked shrimp, thawed
- Plain yogurt and fresh chives if desired to decorate top
- In a large saucepan cook onions, carrots, cilantro, ginger, allspice, and garlic in hot butter, covered, for 10-12 minutes or until vegetables are tender, stirring once or twice.
- Transfer vegetable mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.
- In the same saucepan combine the remaining 1 1/4 cups broth, the pumpkin, and milk. Stir in blended vegetable mixture and shrimp; heat through. If desired, serve topped with plain yogurt and chives if desired. Yields 4 servings
Calories 247, Fat 10g, Protein 21g
Pumpkin Streusel Bread
(The Best of Cooking Light)
Topping:
- 1/4 cup chopped pecans
- 2 Tbl sugar
- 1 1/2 Tbl chilled butter or stick margarine, cut into small pieces
- 1/4 tsp grd cinnamon
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup raisins
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp grd cinnamon
- 1/2 tsp grd cloves
- 1/2 tsp grd nutmeg
- 1 cup canned pumpkin
- 1/2 cup plain low-fat yogurt
- 1/2 cup honey
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- cooking spray
- Preheat oven to 350 degrees
- To prepare topping, combine first 4 ingredients until crumbly. Set mixture aside.
- To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine pumpkin and next 5 ingredients in a bowl; and add to flour mixture. Stir just until moist. Spoon batter into a 9x5 inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Yield 16 servings, serving size 1 slice.
Calories 209, Fat 6.9g, Protein 3.4g
