Wednesday, November 14, 2007

Fast and Easy Pumpkin Recipes


Thanksgiving is almost here and it is time to enjoy some pumpkin pie with whipped cream topping and a delicious cup of rich, fragrant coffee. What a way to end a meal!!! I have several fast and easy pumpkin recipes which are also low in fat. Here are some of my favorite pumpkin recipes:

Pumpkin Pie Dip
1 (15 ounce) canned pumpkin (or 2 cups fresh pureed)
1 (8 ounce) package cream cheese, softened
2 teaspoons pumpkin pie spice
2 cups 10x confectioners sugar
4 ounces cool whip

Using an electric mixer on low speed, blend the pumpkin and cream cheese until smooth.
Add pumpkin pie spice and confectioners sugar and blend with mixer until smooth and creamy.
Fold in the cool whip and refrigerate for at least one hour.
Serve with ginger snaps or cinnamon graham crackers.
(My daughter’s special recipe!!! Use low fat or fat free cream cheese for a low fat version.)

New Fashioned Pumpkin Pie
(from Pillsbury’s Healthy Baking)

Pastry for one-crust pie
Filling:
¾ cup sugar
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 - 16 ounce cans pumpkin (2cups)
1 – 12 ounce can evaporated skimmed milk (1 ½ cups)
½ cup frozen fat-free egg whites, slightly beaten
Topping:
1 cup frozen light whipped topping

Prepare piecrust or use frozen one for 9 inch pie.
Heat oven to 425 degrees. In large bowl, combine all filling ingredients and blend well. Pour into pastry-lined pie pan and carefully transfer to oven. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 40 – 50 minutes or until knife inserted comes out clean. Cool and refrigerate until serving time. Serve with whipped topping. Serves 8 -10.
This pie is low fat and healthy, easy to make, and tastes delicious!!!!


Pumpkin Bread

Sift together and set aside:
2 1/3 cups flour
½ teaspoon nutmeg
½ teaspoon baking powder
1 ½ teaspoon baking soda
1 tablespoon cinnamon
½ teaspoon ground cloves

Mix together:
2 cups sugar
¼ cup oil
8 egg whites
½ cup water
1 cup pumpkin

Add dry ingredients to pumpkin mixture and blend. Pour into w greased loaf pan and bake for 45 – 55 minutes at 350 degrees.
This is a very simple, low fat bread recipe. They make great gifts, especially if you coat the pan with a sugar and cinnamon mixture after greasing. Just wrap in saran warp and tie a pretty bow around them.

Upside Down Pumpkin Pie

Layer 1 (Mix and pour into 9X13 cake pan)
1 - 29 ounce can pumpkin
2/3 cup sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ginger
14 ounces condensed milk
3 eggs

Layer 2 (sprinkle over layer 1)
1 cup chopped pecans

Layer 3
Cover layer 2 with 1 box dry yellow cake mix

Layer 4
Drizzle ¾ cup melted oleo over cake mix.

Bake 1 hour at 350 degrees. Cool, serve with whipped cream.
(Much easier than pumpkin pie and tastes great! Comes out of the oven a little liquidy but gets more solid as it cools!! This is not a low fat recipe!)

Happy Thanksgiving!!!

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