It's the (second) most wonderful time of the year... pumpkin season! As soon as the temperature outside dips even the slightest degree below 60, I run to Kroger and grab about 10 cans of canned pumpkin puree and start baking. I love all things pumpkin. Pure pumpkin is a healthy ingredient that adds a moist consistency to desserts. And even better- it's only 50 calories and 4 grams of sugar per serving!
This semester has nearly sent me over the edge, but I know I can always count on cooking and baking to allow me to de-stress and clear my mind. Everyone has their therapy, and I'm so thankful for my ever-so-faithful Barbie House kitchen to always be there for me when I need her most. I took most of these pictures at home over break when I actually had time to make the ingredients all pretty.
Here I share with you a few of my favorite pumpkin recipes for the Fall that are quick, simple, and delish:
Pumpkin Cheesecake Mousse
Ingredients: 1 cup low-fat or fat-free Cottage Cheese
1/2 cup Canned Pumpkin
1/4 cup Milk of choice
1 Tbsp sugar-free Instant Butterscotch (or vanilla) Dry Pudding Mix - I was not a fan of Kroger brand, go for "Jell-o" brand
1/2 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
3 tsp. Splenda
Blend all ingredients in a blender until cottage cheese curds are no longer visible and it has a smooth, running consistency.
Place in the refrigerator for 30 min-1 hour, or however long it takes to set. Scoop half the mousse into a bowl, top with whipped cream (always), cinnamon, and crumble some cereal, graham crackers, gingersnaps, whatever you wish on top and ENJOY!
Oh, and guess how many cals per serving? 120 CALORIES. That means 250 cals for the entire recipe (it makes 2 servings if you do the math). So that's pretty awesome for this delish treat. Now who's up for some protein bars?
Pumpkin Protein Bars
1 cup Oat Flour (make your own by throwing dry oats in a blender until flour-like consistency)
1 1/2 scoops of Protein Powder
1/2 tsp Baking Powder
2 tsp Cinnamon
*1/4 tsp Allspice
*1/4 tsp Ginger
** OR 1/2 tsp Pumpkin Pie Spice
1/4 cup Splenda (or 2 Tbsp liquid stevia)
3/4 cup Liquid Egg Whites
1 cup Canned Pumpkin
1 1/2 tsp. Vanilla
1/2 cup pecans (optional, I omitted)
Pretty simple here- First, preheat oven to 350 degrees. Place all dry ingredients in a bowl. Mix, then add canned pumpkin, egg whites, and vanilla, and mix again. Place in a greased 8x8 pan and bake for 23-25 minutes, or until toothpick comes out clean.
Let cool, then cut into 16 squares (4x4), top with a dollop of whipped cream and cinnamon, and enjoy!!
I mean how cute are those?
Per square- 80 cals, 1g fat, 8g carbs, 2g fiber, 6g protein
Next...behold, the PSL. Not just any 380 calorie drink loaded with 13g of fat, 8g saturated fat, and 50 grams of sugar (yes, these are straight from the Starbucks website), but I have finally perfected the recipe that yields only 30 CALORIES.. yes, you read that right.
Pumpkin Spice Latte (reformed)
1 cup Black Coffee
1/2 cup unsweetened Almond Milk
3 Tbsp Canned Pumpkin (not pumpkin pie filling)
1 Tbsp Sugar-Free Syrup
2 tsp Stevia (or more to taste)
1/8 tsp Pumpkin Pie Spice
1/8 tsp Vanilla
Cinnamon to sprinkle
Brew coffee and set aside. Place milk in microwave for 1 minute, then stir in pumpkin with a fork until milk turns orange and the pumpkin is completely blended. Add remaining ingredients (besides whipped cream and cinnamon), and blend milk mixture for 1-2 minutes.
Add milk mixture to the coffee, taste to see if you need to add a little more stevia, top with whipped cream and cinnamon, and enjoy!! Let me reiterate, 30 CALORIES.
^^ Fall in a cup, am-I-right
Finally, I have a delish recipe that I only took one pic of, but it's well worth sharing. These no-bake cookies took me 5 minutes, with a little bit of refrigerating time.
No-Bake Pumpkin Coconut Cookies
1/3 cup Almond Butter
1/3 cup Sugar-Free Syrup
1/3 cup Coconut Oil
1/4 cup Canned Pumpkin
1/2 tsp Vanilla
1 1/2 tsp Pumpkin Pie Spice
2 cups shredded Unsweetened Coconut
Microwave all ingredients except shredded coconut for 20 seconds to help bind it together. Add in shredded unsweetened coconut and mix until combined. Scoop 1-2 Tbsp mounds onto a pan with parchment paper, and freezer for 30 minutes or refrigerator for 1-2 hours to set. I made these at night so I just refrigerated them overnight (but ate half the batter before bed). Enjoy!!
These are just the beginning of my favorite pumpkin recipes that I've tested. I can only hope that you all learn to love baking with pumpkin as much as I do! I'll be posting these recipes to the recipe section of my blog so you can look at them whenever.