Monthly Archives: October 2016

Crustless Pumpkin Pie

I don’t know about you, but my absolute favorite holiday dessert is pumpkin pie. But with this recipe, I forgo the crust leaving that spiced pumpkin filling as the star.  This dish is low carb, gluten free, reduced sugar and tastes delicious.

Ingredients:

1-12oz can of 2% evaporated milk

1-15oz can organic pumpkin

2 eggs

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/3 cup coconut or pure cane sugar

½ teaspoon vanilla extract

Light whipped cream (optional)

Directions:

  • Preheat oven to 400 degrees
  • In a mixing bowl, beat eggs with pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla extract
  • Pour in the evaporated milk and whisk until smooth
  • Pour pumpkin mixture into a 9” glass pie dish sprayed lightly with cooking spray
  • Place pie plate into 15” x 10” x 1” baking pan and add ½ inch of warm water to the pan
  • Bake for 15 minutes, then reduce heat to 325 degrees and bake an additional 45 minutes
  • Insert a knife near the center and when it comes out clean, it’s done
  • Let cool at least a full hour before slicing and top with whipped cream

Sautéed Cherry Tomatoes

We recently took a trip to the apple orchard and I was thrilled to see an abundance of delicious fresh vegetables including these sweet cherry tomatoes! Although I can eat the entire pint raw, I decided to cut them in half and sauté with garlic, basil and balsamic vinegar.  Yum!  This makes a delicious sauce for pasta, or a side dish a protein, even on a veggie or turkey burger!! My kids love garlic and really enjoy this but use less garlic if you’re kids don’t like the strong flavor.

Ingredients:

2 cloves garlic minced

1 tablespoon chopped fresh basil

1 teaspoon olive oil

dash of balsamic vinegar

salt and pepper to taste

Directions:
1) Set a frying pan over medium heat and add the olive oil

2) Add the garlic and sauté for about 1 minute

3) Next add the tomatoes and saute for another 3-4 minutes or until the tomatoes begin to soften

4) Now remove from heat and add in a dash of balsamic vinegar and salt and pepper to taste

 

Crustless Pumpkin Cheesecakes

Whenever we have company, this is usually the first dessert to disappear. These little bites are the perfect portion size and packed with flavor and nutrients from pumpkin and protein-packed ricotta cheese. Creamy, delicious and a fun twist on typical cheesecake.

Ingredients:

2 eggs

6 oz light cream cheese

½ cup 100% pure pumkin

¾ cup part skim ricotta cheese

¼ cup coconut or pure cane sugar

½ teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

½ teaspoon vanilla extract

Directions:

  • Preheat oven to 350 degrees, line a muffin tin with liners
  • In a blender or food processor, combine eggs, cream cheese, ricotta cheese, sugar, pumpkin, cinnamon, nutmeg, allspice, vanilla extract. Blend well until all ingredients are combined and batter color changes to a light orange.
  • Place muffin tin plate onto a large rimmed baking sheet and add ½ inch of warm water to the pan
  • Bake for about 40-45 minutes or until inserted toothpick comes out clean. Let cool completely before eating
  • Place a dollop of light whipped topping and a sprinkle of cinnamon

Crustless Pumpkin pie

I don’t know about you, but my absolute favorite holiday dessert is pumpkin pie. But with this recipe, I forgo the crust leaving that spiced pumpkin filling as the star.  This dish is low carb, gluten free, reduced sugar and tastes delicious.

Ingredients:

1-12oz can of 2% evaporated milk

1-15oz can organic pumpkin

2 eggs

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/3 cup coconut or pure cane sugar

½ teaspoon vanilla extract

Light whipped cream (optional)

Directions:

  • Preheat oven to 400 degrees
  • In a mixing bowl, beat eggs with pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla extract
  • Pour in the evaporated milk and whisk until smooth
  • Pour pumpkin mixture into a 9” glass pie dish sprayed lightly with cooking spray
  • Place pie plate into 15” x 10” x 1” baking pan and add ½ inch of warm water to the pan
  • Bake for 15 minutes, then reduce heat to 325 degrees and bake an additional 45 minutes
  • Insert a knife near the center and when it comes out clean, it’s done
  • Let cool at least a full hour before slicing and top with whipped cream

Baked Pumpkin Applesauce Donuts

Baked Mini Pumpkin Applesauce Donuts

These donuts are a healthier alternative to the traditional fried donut with a moist texture and just the right amount of sweetness.

 

Ingredients:

1cup whole wheat flour

3/4 cup +2T all purpose flour

1 ½ teaspoons baking powder

2 teaspoons pumpkin pie spice

¼ teaspoon salt

3 eggs, whisked

1 ½ cups 100% pure pumpkin

½ cup unsweetened applesauce

¾ cup sugar

 

Optional Coating

¼ cup sugar

1 tablespoon cinnamon

 

Directions:

  • Preheat oven to 350 degrees and lightly coat a mini donut tin with cooking spray.
  • Combine flours, baking powder, pumpkin pie spice and salt. Whisk well.
  • In a separate bowl, combine eggs, pumpkin, applesauce and sugar.
  • Add dry to wet ingredients and stir to combine.
  • Pour bater into a ziplock bag and snip the corner to create a piping bag to easily fill each donut mold.
  • Bake for 10 minutes or until toothpick inserted comes out clean.
  • If using the cinnamon-sugar coating, combine cinnamon and sugar in a ziplock bag and shake well.
  • While warm, add donuts to the mixture and coat well.