Tag Archives: pumpkin

Pumpkin Buttermilk Waffles

Pumpkin everything this month! Especially today. Later I will be making pumpkin soup and pumpkin challah bread.

yields 5 (6 1/2 in diameter waffles)
Ingredients:
1 tb flaxseed milled
3/4 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/2 cup whole wheat flour
1/2 cup AP Flour
1/8 cup blackstrap Molasses
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup puréed pumpkin
1/3 cup egg whites or egg substitute
1 tsp pure vanilla
1 cup buttermilk
1/3 cup fat free sour cream or fat free plain Greek yogurt
Toasted pecans for garnish (optional)

Directions
1. Place all dry ingredients in small bowl.

2. Whisk to blend.

Set aside.

3. Place wet ingredients into large bowl.

4. Whisk to fully incorporate.

5. Add dry mix into wet batter.

6. Cook waffles according to waffle iron. My iron took a half cup of batter for each waffle. Before adding batter spray iron with cooking spray to prevent sticking. I also spray between every other waffle.

Sprinkle with toasted pecans and/or enjoy with syrup.

The waffles freeze really well if you place in a ziplock freezer bag and place parchment between each one.

Pumpkin Pecan Braid Remake

I’m still trying to use up some of crescent rolls that I had stock piled. Not to mention we received homegrown pecans from my husband’s aunt from Louisiana! And I couldn’t wait any longer, I had to add them to a dish or meal ASAP!

This recipe is a Pillsbury Recipe. I wanted to decrease some of the extra unwanted calories and fat From the original recipe so this is what I came up with. I was able to cut calories down by 28% and decrease the fat content by 32 %, which took the ww plus points from a 9 to a 7.

This recipe yields 6 servings

Ingredients:
3/4 cup puréed pumpkin (not pumpkin pie mix!)
1/3 cup brown sugar (not packed) or use Splenda brown sugar (2 1/2 TB)
1 tsp ground high quality cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
3 tsp egg substitute
1/3 cup chopped pecans
1 can Pillsbury reduced fat crescent rolls
Egg white wash (one egg white mixed with scant water)

Glaze
1/3 cup powered sugar
2 tsp skim milk or soy vanilla
1/2 tsp high quality vanilla extract
1 TB chopped pecans

Directions:
1. Preheat oven to 350 degrees and spray a cookie sheet with cooking spray.

2. In medium bowl add pumpkin, egg substitute, spices, and brown sugar. Mix with spoon.

3. Add chopped pecans and stir to combine.

.
Set a side.

4. Now open the crescent dough and spread out on baking pan. Made sure to pinch seems together.

5. Add pumpkin filling to center of the pastry dough (3 1/2 inch wide lengthwise) down center of the dough within 1 inch of the ends.

6. Take kitchen scissors and make 1 inch cuts down the sides of the rectangle just to the edge of the filling.

7. Fold strips at an angle across filling, overlapping ends and alternating from side to side.

8. Brush with egg wash.

9. Bake in oven for 20 minutes or until golden brown.

10. While the braid is baking mix together milk, vanilla, and powdered sugar. Set a side.

11. Once braid is done removed from cookie sheet and place on platter. Pour the glaze over the braid sprinkle with chopped pecans.

Enjoy!

Nutrition Facts Pumpkin Braid Remake
6 Servings

Amount Per Serving (7 ww plus points)

Calories		239.1

Total Fat		10.9 g

	Saturated Fat	2.5 g

	Polyunsaturated Fat	3.0 g

	Monounsaturated Fat	4.4 g

Cholesterol		0.1 mg

Sodium		304.9 mg

Potassium		66.1 mg

Total Carbohydrate		37.4 g

	Dietary Fiber	1.6 g

	Sugars	22.0 g

Protein		4.1 g


Vitamin A	37.7 %

Vitamin B-12	0.0 %

Vitamin B-6	0.9 %

Vitamin C	0.6 %

Vitamin D	0.3 %

Vitamin E	2.0 %

Calcium	2.4 %

Copper	5.7 %

Folate	0.5 %

Iron	5.9 %

Magnesium	2.9 %

Manganese	21.7 %

Niacin	0.5 %

Pantothenic Acid	0.7 %

Phosphorus	2.4 %

Riboflavin	0.6 %

Selenium	0.7 %

Thiamin	3.4 %

Zinc	2.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The original recipe had 330 calorie, 16 grams of fat, 41 grams of carbohydrate, 2 grams of fiber, 5 grams of protein. Previous recipe as website reports was 9 WW plus points.

The calorie amount listed above is entered by using the first ingredients listed on the ingredients list.

Pumpkin Pie

One of my husband’s favorite pies is pumpkin! Thanksgiving wouldn’t be complete without a piece of pumpkin pie.

Ingredients:
2 cups of pumpkin purée
1/2 cup fat free half and half
1/2 cup heavy cream
8 oz of 1/3 fat reduced cream cheese
1 tsp of high quality pumpkin pie spice
1 cup granulated sugar
2 egg yolks
1 egg
1/4 tsp salt
1/4 cup (1/2 stick) unsalted butter
1 tsp Mexican Pure Vanilla extract

Crust:
1 cup AP Flour
1/3 cup plus 1 TB of shortening
1-3 TB ice cold water
1/2 tsp kosher salt

Crust Directions:
Mix flour and salt together. Add shortening and using hands cut shortening into flour mixture or use a pastry cutter but I prefer hands. Cut until dough has pea sized particles.

Start to add water in small amounts. Knead with hands until dough is no longer sticky or dry. Adding more shortening and water as needed. Start with first amount as listed above and increase to max amount as necessary.

Cover in plastic wrap. Place in refrigerator for at least 30 minutes.

Preheat oven to 350 degrees.

Roll out chilled dough in a circle shape on to a lightly floured surface.

Roll dough onto rolling pin and center over a 9 inch pie dish and crimp edges.

Blind bake with pie dough weights in foil for 20 minutes.

In the meantime beat the cream cheese with paddle attachment.

Add pumpkin.

Beat together. Add sugar, salt, add eggs mix until incorporated.

Add heavy cream, half and half and melted butter and mix.

Add pumpkin pie spice and vanilla and mix to blend spices throughout.

Pour filling into the prepared pie crust.

Place pie in oven and bake for 1 hour and 10 minutes or until the center is firm.

Remove from oven and let rest on wire rack.

If you have left over dough; roll out and use cookie cutter molds to make leaves for fall. Sprinkle with cinnamon sugar. Bake for 6 to 8 minutes. Once cooled place on top of fully cooked pie.

Pumpkin Granola Bars

If you didn’t know it by now, I’m sure you would have eventually guessed…I love pumpkin! My husband does too! I even made pumpkin Alfredo tonight for supper!

Tomorrow at work we are having a lunch and learn (without the lunch) unfortunately everyone is having to cut back. The plus side packing a lunch is less expensive and can be healthier! That said I decided to make us a fall snack for during the webinar. I cannot think of anything better than this wholesome snack.

Ingredients:
4 cups of old fashion oats
1/2 cup brown sugar (not packed)
1/2 cup unsweetened coconut flakes
1/2 roasted pumpkin seeds (chopped)
1 TB of high quality pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp of kosher salt
3/4 cup purée pumpkin (I used fresh)
1/4 cup molasses
1/2 honey
1 TB milled flaxseed
1/2 TB of pure vanilla

Directions:

Preheat oven to 325 degrees.

Line a 9 by 13 pan with foil & spray with cooking spray.

Place all the dry ingredients into a large bowl.

Whisk dry ingredients together until incorporated.

In a separate large bowl add the wet ingredients together.

Whisk until mixed well.

Add dry mix to wet batter. Fold in the dry ingredients until there are no signs of dry crumbs.

Add the batter into the foil lined baking dish.

Press the batter evenly into the pan using a spatula.

Bake for 35 to 45 minutes.

Let cool completely. Use excess foil as handles to help you remove the granola from pan.

Cut into 12 bars

Pumpkin Spice Cookies with Cinnamon Chips

I love pumpkin! So does my husband…. these cookies are a combo of our favorite chocolate chip cookie with a few things substituted to make it seasonal and delectable. The purée and pudding mix makes the cookies very moist.

Ingredients:
1.5 sticks butter or margarine (room temperature) aka 3/4 cup
1/4 cup pumpkin purée
2/3 cup brown sugar (not packed)
2/3 cup granulated sugar
2 eggs (room temperature)
1 tsp pure vanilla extract
2¼ cups AP flour
1 tsp baking soda
1 tsp salt
1/2 tsp pumpkin pie spice
1 small box pumpkin instant pudding ( you can use sugar free)
1 cup of mini cinnamon chips

Directions
Preheat oven to 350.

1. Beat sugars, butter, and pumpkin purée until light and fluffy in stand mixer.

2. Add vanilla, and one egg at a time. Incorporate but don’t over mix.

3. In a separate bowl sift dry ingredients together ( except for the pudding mix).

4. Gradually on low add in flour mixture.

5. Mix on low/medium until no signs of flour. Add in pudding dry instant pack and mix until incorporated.

6. Fold in cinnamon chips.

7. Line baking sheet with parchment paper and use number 60 scoop for perfectly portioned cookies.

8. Bake for 13 minutes on 350.

9. Let rest on pan for a minute and remove cool on wire rack.

Yields 55 cookies when using # 60 scoop

Enjoy!

Pumpkin Butter

I just love fall! One of my favorite things about it is pumpkin dishes and baked goods. This recipe uses fresh pumpkin that was first roasted in the oven for 90 minutes on 350 degrees face down. For full details check out roasted pumpkin puree.

Ingredients :
10 cups of roasted pumpkin purée
1 cup brown sugar
3 cinnamon sticks
1 TB of pumpkin pie spice
1/4 cup Apple cider

Directions:

1. Place the pumpkin purée in a slow cooker. Add remaining ingredients in your crock pot.

2.Place the slow cooker on low. Stir pumpkin mixture every hour and cook for 3 to 4 hours.

3. Remove cinnamon sticks and purée with emulsion blender or place in a food processor and pulse until well blended and no signs of stringy pumpkin remain.

4. Enjoy on crackers or my sister’s favorite with cottage cheese .

Yields 8 cups of apple butter! Enjoy

Whole Wheat Pumpkin Pancakes

At our house we love pumpkin! We put it in everything during the fall. I made these pancakes for dinner. You can finish them off with pecans, maple syrup, cinnamon, or greek vanilla yogurt !

Yields 6 hearty pancakes

Ingredients:

1 farm fresh egg
1 TB canola oil
1 tsp Mexican vanilla extract
2/3 cup puréed pumpkin
3/4 cup low fat buttermilk
1/8 cup brown sugar
1/2 cup whole wheat pastry flour
1/2 and 1/8 cup of AP Flour
1 TB of milled flaxseed
1/2 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda

Directions :

1. Add pumpkin, milk, eggs, oil, vanilla, and brown sugar into medium bowl and whisk to combine.