Pumpkin Cheesecake Pie

INGREDIENTS:
2 packages (16 ounces total) cream cheese, softened
1/2 cup pumpkin purée
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
dash cloves
2 large eggs
1 9-inch graham cracker pie crust

PREPARATION:
Combine cream cheese, pumpkin, sugar, vanilla, and spices;
mix with a hand mixer at medium speed until well blended.

Add eggs; mix until blended. Pour into graham cracker crust.

Bake at 350° F. for 35 to 45 minutes, or until set.

Cool. Refrigerate at least 3 hours, or overnight.
Serve garnished with sweetened whipped cream or whipped topping. 

Holiday Pumpkin Bars

From the Nov. 2003 newsletter:
 found at www.healthyexchanges.com
 
 Holiday Pumpkin Bars Nov. 2003 N/L

1 (15 oz) can Libby's solid pack pumpkin
1/4 cup Musselman's No sugar Added Applesauce
1/4 cup I Can't Believe It's Not
Butter Light Margarine
2 eggs of equivalent in egg substitute
2 1/2 cups Splenda Granular*
2 cups Bisquick Reduced Fat Baking Mix
1 1/2 tsp. Jo's pumpkin pie spice
or any pumpkin pie spice
1 cup seedless raisins
1/2 cup chopped walnuts*
2 (8 oz) pkg. Philadelphia fat free
cream cheese
1 1/2 tsp. vanilla extract

Preheat oven 350 degrees.

Spray a 10 x 15" rimmed baking sheet with
butter flavored cooking spray. In a large bowl,
combine pumpkin, applesauce, margarine, eggs, and 2
cups Splenda. Add Bisquick and pumpkin pie
spice. Mix well to combine.

Fold in raisins and 1/4 cup walnuts. Spread
batter into prepared baking sheet.

Bake for 30 min. or until toothpick
inserted near center comes out clean.

Place baking sheet on a wire rack
and allow to cool completely.

In a med. bowl, stir cream cheese with a sturdy
spoon until soft. Add remaining 1/2 cup Splenda
and vanilla extract.

Mix well to combine.

Spread frosting evenly over cooled pumpkin mixture.
Finely chop remaining 1/4 cup walnuts and evenly sprinkle
over top.

Cut into 32 bars.

Serve 16 (2 each) Each serving equals:
HE 3/4 Pr. 2/3 Br, 2/3 Fa, 1/2 Fr, 1/4 Ve, 17 OC
177 Cal, 5g Fa, 7g Pr, 26g Ca, 358mg So, 112 mg Cl, 2g Fi.
Diabetic Exch. 1 St, 1 Fa, 1/2 Mt, 1/2 Fr

Pumpkin Apple Pie

1/4 c. sugar
1/4 tsp salt
3/4 tsp pumpkin pie spice
1 egg
1/4 tsp corn syrup (I am omitting)
1 c. canned pumpkin
1 can evaporated milk
1 can apple pie filling
1 unbaked deep dish pie crust

Mix sugar, salt and pumpkin pie spice in bowl. Add egg and beat slightly. Add syrup (if using), pumpkin and evaporated milk; blend well.

Spread apple pie filling in pie crust. Gently pour pumpkin filling over apples.

Bake in 425 degree heated oven for 15 minutes; reduce oven temperature to 350 degrees and
continue baking for 35-40 minutes, or until knife inserted in pie center comes out clean.

Chill a minimum of 2 hours before serving.

Pumpkin Hummus

I find I eat more crudites (raw veggies) if I'm dipping them in 2 tbsp of some kind of hummus, so I'll be giving this a try for sure.

Looking for something unique and healthy to spice up your next football party? Then you’ll score some extra points if you whip up a batch of this Pumpkin & Spice Hummus.

Hummus is one of my favorite appetizers. Not only do I love the taste, but I also love that it’s a healthy alternative to mayonnaise-based dips.

While hummus is traditionally made with chickpeas, I like to shake it up a little just in the fall by using pumpkin puree instead. Here’s my favorite recipe for…

Pumpkin & Spice Hummus

• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 (15 ounce) can pumpkin puree
• 1 garlic clove, chopped
• 2 tablespoons chopped fresh parsley

Place all ingredients, with the exception of the parsley, in a food processor (or your high speed blender), and process until smooth. Add parsley and pulse until blended.

Spoon hummus into a cute serving bowl and sprinkle with toasted pumpkin seeds, if desired.

Serve with veggies or with toasted whole wheat pita or tortillas. To toast your pita or tortillas, simply spray them with olive oil baking spray, place on a cookie sheet, and bake under the broiler until crispy. Then, cut with a pizza cutter and serve.

SOURCE: http://blogs.livewellnebraska.com/2010/11/06/spice-up-the-party-with-pumpkin-hummus/

Peachy Keen Pumpkin Oatmeal Muffins

Peachy Keen Pumpkin Oatmeal Muffins

(1 muffin: 80 calories, 1g fat, 160mg sodium, 14g carbs, 1.5g fiber, 3g
sugars, 3.5g protein = 1 Point)

These adorable holiday treats are bursting with fruity flavor and spicy
sweetness. Best part is, they can pass for a breakfast item OR a
dessert. So
treat your holiday guests to some, or horde ‘em all for yourself (we
won’t
judge)!

Ingredients:
1 1/4 cups OLD FASHIONED oats (not quick or instant)
3/4 cup Bisquick Heart Smart baking mix (gluten free for me)
1 cup skim milk (almond milk for me)
1/2 cup Egg Beaters, Original
1/3 cup canned pure pumpkin
1 cup canned peaches in juice or water; drained & chopped
1/4 cup SPLENDA, Granular (i WILL LIKELY TRY TO OMIT)
2 tsp. pumpkin pie spice
1/4 tsp. salt

Directions:
Preheat oven to 400 degrees. Combine ALL ingredients in a large bowl
and
stir well. Spoon mixture into a 12-cup muffin tin sprayed well with
nonstick
cooking spray. Bake muffins for 20 minutes, or until muffins have
puffed up
and tops are firm and golden. Allow to cool before removing from muffin
tin.
Enjoy! (Don’t you love recipes that are this easy?)

Pumpkin Muffins

The secret to these enticing muffins is a combination of moist, rich pumpkin and flavorful buckwheat. Though buckwheat is often thought of as a cereal, it actually is made from the seeds of the buckwheat herb.

SERVINGS: 12 muffins.

CARB GRAMS PER SERVING: 22

Nutrition Facts Per Serving:

• Servings: 12 muffins.
• Calories134
• Total Fat (g)4
• Saturated Fat (g)1
• Cholesterol (mg)36
• Sodium (mg)204
• Carbohydrate (g)22
• Fiber (g)2
• Protein (g)4

Diabetic Exchanges

• Starch (d.e.)1
• Other Carbohydrates (d.e.).5
• Fat (d.e.).5

	Nonstick spray coating
1-1/3	cups all-purpose flour
3/4	cup buckwheat flour
1/4	cup sugar plus 2 packages heat-stable sugar substitute, or 1/3 cup sugar
1 1/2	teaspoons baking powder
1	teaspoon ground cinnamon
1/2	teaspoon baking powder
1/2	teaspoon salt
2	slightly beaten eggs
1	cup canned pumpkin
1/2	cup fat-free milk
2	tablespoons cooking oil
1/2	teaspoon finely shredded orange peel
1/4	cup orange juice

1. Spray twelve 2-1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl combine the all-purpose flour, buckwheat flour, sugar plus sugar substitute or the sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.

2. In another bowl combine the eggs, pumpkin, milk, oil, orange. peel, and orange juice. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy).

3. Spoon batter into the prepared muffin cups, dividing the batter evenly. Bake in a 400 degree F oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Pumpkin Butterscotch Cheesecake (Paulissa's Favorite)

Pumpkin Butterscotch Cheesecake with a Gingersnap Crust

by Regan Daley

---

For the gingersnap crust:

About 40 gingersnap wafers (to yield 2 cups cookie crumbs)
1 c. finely chopped almonds
2-1/2 oz. (5 Tbs.) unsalted butter, melted and cooled

For the filling:
three  8-oz. packages) cream cheese, at room temperature
1 1/4 cups packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
1/4 tsp. table salt
4 large eggs
1 Tbs. pure vanilla extract
One 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)

1/2 c. melted butterscotch morsels

---

Position a rack in the middle of the oven and heat the oven to 350°F.

Make the crust: Pulse the cookies and almonds in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Chill for 5 minutes and then bake for 10 minutes. Let cool.

Make the filling: Heat a kettle of water. With an electric mixer or a wooden spoon, beat the cream cheese until smooth. In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg, and salt. Add this mixture to the cream cheese. Beat until well blended, scraping down the sides and bottom of the bowl as needed. Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each. Blend in the vanilla and pumpkin.

Scrape the batter into the cooled crust. The batter will come up past the crust and will fill the pan to the rim. Tap the pan gently once or twice on the counter to release any air bubbles. Set the pan in a larger baking dish (a roasting pan is good), and add enough hot water from the kettle to come about halfway up the sides of the springform pan. Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour 35 minutes to 1 hour 45 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools). Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill overnight.

From Fine Cooking 60, pp. 74

Pumpkin Cookie Dip

Pumpkin cookie dip

1 package 8 ounces cream cheese room temp

2 jars 7 ounces each marshmallow creme

1 can 15 ounce solid pack pumpkin

1 tsp ground cinnamon

1 tsp grated orange peel

gingersnaps or vanilla wafers

In large bowl beat cream cheese and marshmallow creme till smooth. Stir in pumpkin,cinnamon and orange peel. Serve as dip with cookies. Store in fridge. makes 4 cups

NUTRITION FACTS:

1 serving 2 tbsp = 50 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol,27 mg sodium,6 g carbohydrate,1g fiber,1 g protein

Pumpkkin Angel Food Cake

Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert. From eatbetteramerica.

Prep Time:10 min

Start to Finish:3 hr

makes:12 servings

Cake
1	box (1 lb) white angel food cake mix
1	tablespoon Gold Medal® all-purpose flour
1 1/2	teaspoons pumpkin pie spice
3/4	cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1	cup cold water
Filling
1	container (8 oz) frozen fat-free whipped topping, thawed
2	tablespoons finely chopped crystallized ginger

1.	Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
2.	Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
3.	In medium bowl, gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.
High Altitude (3500-6500 ft): Bake 47 to 52 minutes.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 41g (Dietary Fiber 0g, Sugars 27g); Protein 3g % Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 6%; Iron 0% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 3
*% Daily Values are based on a 2,000 calorie diet.

Healthified Pumpkin Cheesecake

Pumpkin Cheesecake

To help prevent cracks in the cheesecake, do not overbeat the mixture once the eggs are added. Also, be sure to allow the cheesecake to sit in the oven for 30 minutes after baking as directed in the recipe.

Prep Time:40 min

Start to Finish:10 hr 30 min

makes:16 servings

Crust
1	cup plus 2 tablespoons graham cracker crumbs
3	tablespoons apple jelly
Filling
4	packages (8 oz each) fat-free cream cheese, softened
1	cup firmly packed brown sugar
2/3	cup granulated sugar
5	eggs
1	can (15 oz) pumpkin (not pumpkin pie mix)
2	tablespoons brandy, if desired
1/4	cup Gold Medal® all-purpose flour
2	to 3 teaspoons pumpkin pie spice
1	cup frozen (thawed) fat-free whipped topping, if desired
	Ground nutmeg, if desired

1.	Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
2.	Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
3.	Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
4.	In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
5.	Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
6.	Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.
High Altitude (3500-6500 ft): Increase flour in filling to 1/4 cup plus 1 tablespoon. Bake 1 hour 15 minutes to 1 hour 25 minutes.

Nutritional Information

1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 370mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 29g); Protein 11g % Daily Value*: Vitamin A 100%; Vitamin C 0%; Calcium 15%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1 c Dairy
*% Daily Values are based on a 2,000 calorie diet.

Pumpkin Butterscotch Cheesecake (Paulissa's Favorite)

Crust:

1 1/2 cups gingersnaps, crushed fine
1 c. chopped almonds
1/3 c. unsalted butter

For crust:

Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind ingredients in processor until mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.

Filling:

• (3) 8-ounce packages cream cheese
• 1 1/4 cups sugar
• 1 teaspoon finely grated lemon peel
• 4 large eggs
• 1 15-ounce can pure pumpkin
• 1/2 cup plain whole-milk yogurt
• 2 tablespoons all purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Large pinch of salt

For filling:
Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.

Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.

Pumpkin Butterscotch Cheesecake

Pumpkin Butterscotch Cheesecake

       Crust:
3/4 c. Graham cracker crumbs
1/2 c. sugar
1 tsp cinnamon
1/2 c. melted margarine

       Filling:
2 lb. cream cheese
1 c. sugar
4 eggs
1 c. pumpkin
1/2 c. melted butterscotch morsels
2 tsp cinnamon

       Topping:
8 oz. whipped topping
1/2 c. pumpkin
2 tbsp melted butterscotch morsels
1/2 tsp cinnamon

       Crust: Mix all ingredients. Press onto bottom of springform pan.

       Filling: Cream cheese and sugar, add eggs and beat. Add pumpkin,
butterscotch and cinnamon, beat until blended. Pour into pan and bake
at dg375 for 45 minutes or until set. When baking, place cookie sheet
under pan--it may leak.

       Topping: Beat cream until stiff and add remaining ingredients. When
cheesecake cools, remove from pan and top with whipped cream mixture.

Pumpkin Pancakes

1 cup Bisquick Heart Healthy Baking mix
1 Tbsp Splenda
1/2 tsp pumpkin pie spice (or just plain cinnamon)
1/2 cup egg substitute
3/4 cup skim milk
1/2 cup canned pumpkin (NOT pumpkin pie filling)

Combine baking mix, pumpkin pie spice and Splenda in a bowl -
make a well in the middle and add the rest of the ingredients,
stirring until smooth.

Pour scant 1/4 cup batter per pancake onto hot skillet sprayed
with butter-flavored Pam. Cook until bubbles appear and edges
look cooked. Turn pancakes over and cook until bottoms are
lightly browned.

Makes 12 pancakes, 1 point per pancake.

Holiday Pumpkin Cheesecake

Holiday Pumpkin Cheese Cake

This is something I have discoverd that is soooooo delicous that you
can eat during the holidays and not go NUTS!

Ingredients:

1 15oz can of unsweetened pumpkin
1 12oz can of fat free or light cream cheese
4 eggs
1 banana
nutmeg
cinnamon
ginger
Directions:

Preheat oven to 325 degrees fahrenheit.

Put ingredients in blender and blend until smooth. Pour into greased
custard cups and bake for 25 minutes.

Festive Pumpkin Gingerbread

I have made this once and made the mistake of using Brer rabbit DARK MOLASSES-ick!!!! 
It makes it too bitter so be sure to use LIGHT molasses.

From the kitchen of Marie Sandona



2 cups flour
1 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 cup sugar
3/4 cup margarine or butter(save 2/3 cup for topping)
1/2 teaspoon baking soda
1 pound canned pumpkin
1/2 cup LIGHT molasses
1/4 cup milk
2 eggs


In one bowl, mix flour, whole wheat flour, cinnamon, ginger, nutmeg
and sugar. Set aside. In a separate bowl, blend baking soda,
canned pumpkin, light molasses, milk and eggs. Combine dry and wet
ingredients. Spread into a greased 9 x 12 inch pan. Spread reserved
topping on batter and bake at 350 degrees for 50 minutes. 

Pumpkin Apple Bread

Pumpkin Apple Bread
3 cups all-purpose flour
3/4 t. salt
2 t. baking soda
1 1/2 t. cinnamon
1 t. ground or fresh grated nutmeg
1 t. ground cloves
1/4 t. ground allspice
1 16 oz. can pumpkin (NOT pumpkin pie filling)
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, beaten
2 Granny Smith apples, peeled and chopped small (about 2 cups)

Topping:

1 TB flour
5 TB sugar
1 t. cinnamon
1 TB unsalted butter, softened

Preheat oven to 350F and grease 6 mini loaf pans (3" by 5 1/2" in size).
[can also be made in two regular loaf pans]

Into a large bowl sift flour, salt, soda, and spices. In another bowl, whisk to blend pumpkin, oil, sugar, and eggs. Add flour mixture to pumpkin mixture until well combined. Fold in apples; divide batter between pans. Make a slight hollow in the center of the loaves. Blend topping ingredients in a small bowl until crumbly. Sprinkle topping on each loaf.

Bake at 350F for 30 minutes. Test in the center of a loaf with a toothpick. Cool in pans on a rack for 45 minutes. Remove from pans and cool completely. Will keep chilled and wrapped for one week. Will keep frozen, well wrapped for one month.