Weekly Pinterest Finds – Five Healthy Pumpkin Recipes That Don’t Include Pie, Cake or Bread
Are you in love with pumpkin? As soon as the leaves begin to change color, my pumpkin cravings begin. Pumpkin doesn’t have to be in a pie, bread or cake to be delicious. I’ve found five pumpkin low-calories recipes on Pinterest that you will love.
1 cup low-fat or fat-free cottage cheese
1/2 cup pumpkin puree
1/4 cup milk of choice
1 tbs sugar-free instant butterscotch (or vanilla) dry pudding mix
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
3-6 packets stevia, or to taste (or sweetener of choice to taste)
Optional toppings: Gingersnaps, light whip cream
Place everything in a blender, and blend until smooth. Serve immediately or cover and place in the refrigerator until chilled — at least one hour. Top with light whip cream and/or crushed gingersnap cookies if desired! – Recipe is from FitSugar.com.
Spicy Pumpkin Latte
1 c. coffee
1/3 c. soy milk
2 tbsp. agave syrup
1 tsp. pumpkin pie spice
Top with low-fat whipping cream or cool whip if desired.
Brew coffee and pour into a mug. Add soy milk. Stir in agave syrup and pumpkin pie spice. Garnish the top with pumpkin pie spice if desired. Makes one serving. - Recipe from Shape.com.
Creamy Pumpkin-Peanut Soup
2 tsp vegetable oil
1 small onion, chopped (1 1/4 cups)
3 cloves garlic, smashed
1/4 tsp ground turmeric
1/2 tsp paprika
1/2 tsp chili pepper flakes
1 can solid-pack pumpkin puree (15 oz)
1 1/2 cups low-sodium chicken or vegetable broth
1 jar roasted red peppers (7 oz), drained
1 tablespoon chopped and reserved for garnish
1/3 cup smooth reduced-fat natural peanut butter
1 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp fresh lemon juice
1/4 cup reduced-fat sour cream
2 Tbsp chopped roasted peanuts
2 Tbsp chopped scallion greens
Heat oil in a 4-quart saucepan over medium-high heat. Add onion and cook, stirring, until golden, about 10 minutes. Add garlic and cook an additional 2 minutes.
Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes, then stir in sugar, salt, pepper, and lemon juice.
Transfer to a blender or food processor and puree until smooth. Divide among 4 bowls and garnish with sour cream, peanuts, reserved chopped peppers, and scallion greens.
Makes 4 Servings. Per serving: 270 cal, 18 g fat (4 g sat), 22 g carbs, 450 mg sodium, 4 g fiber, 10 g protein – Recipe from Women’s Health Magazine.com.
Chocolate Chip Overnight Oats
1/2 cup old fashioned oats
1/4 cup plain greek yogurt
1/3 cup pure pumpkin (not pumpkin pie filling)1 teaspoon chia seeds
1 Tablespoon honey
Dash or two cinnamon
Tablespoon of chocolate chips or cocoa nibs
Milk of your choice (low fat, soy, almond, coconut, etc) – enough to cover ingredients
Mix all of the ingredients in a jar. Put lid on and shake till combined. Put in the fridge overnight or at least for a few hours to soften the oats. Once ready to eat, you may need to add another splash of milk or water, depending how much has been absorbed and how you prefer the consistancy.
Recipe from Happy Food Healthy Life.
Pumpkin Spice Protein Balls
18 pitted dates
1/2 cup almonds
1/2 cup rolled oats (use gluten-free oats for GF)
1/2 tsp pumpkin pie spice*
Place the dates in a food processor with the “s” blade and mix until they’re in small pieces.
Then add the remaining ingredients and mix until only fine pieces remain. If a bit of batter sticks between your fingers and feels “doughy,” you’re in a good place. If it’s not sticking together, add a few more dates and pulse.
Next, scoop out 1 Tablespoon measurements and carefully form into balls. Placing one hand in a plastic bag while forming the balls will make the process a lot easier and less messy. – Recipe from dietsinreview.com.
Do you have an irresistible pumpkin recipe?