This slow cooker chili is easy and oh so tasty!
1 lb ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
2 tsp chili powder
2 bay leaves
1 tbsp cumin
2 tsp oregano
2 (15 oz cans) white northern, rinsed and drained
15 oz can pumpkin puree
2 4.5 oz canned chopped green chile
2 c chicken broth
Green onions, chopped
Cheddar cheese, grated
Salt and pepper to taste
Sour cream for topping
Place multicooker on sauté, add oil, turkey, onions and garlic, cook until meat is brown and onions are soft. Add chili, cumin and oregano, stir and cook for two minutes. Add bay leaf, pumpkin, broth and bay leaves. Cook on high for 4 hours or low for 8 hours.
Serve with cheese, Cilantro, green onions, etc.
Serves 6 – 8.
Because it’s that time of year!
8 oz softened reduced-fat cream cheese
¾ c sugar
1 tsp vanilla
1 can pumpkin
2 tsp pumpkin pie spice
24 graham crackers
6 tbsp butter, melted
Preheat oven to 350 degrees.
In a food processor, process the gramah crackers until finely chopped, add butter and process until well combined. Press into a 10 inch pie pan. Bake 10 minutes and allow to cool.
Wipe out the food processor bowl. Add cream cheese, sugar and vanilla, pulse until combined. Add eggs, one at a time; blend well after each. Mix in pumpkin and spices. Pour into graham cracker crust.
Bake 55 minutes or until filling is set. Run knife around edge of pan. Cool to room temperature; chill at least 4 hours.
This is from VB6, Mark Bitman had it as a breakfast recipe, it would make a great dessert too!
24 oz silken tofu
1 15 oz can pumpkin puree
6 TBSP maple syrup
1 tsp vanilla
1/2 tsp ground cinnamon
1/8 tsp salt
1/2 tsp ground ginger
1/5 tsp nutmeg
Combine in a blender until smooth. Chill for a couple hours.
I had my reservations about this dessert, but it’s low fat and Patricia Wells has never let me down. I can’t believe I have not made this before it is quick, easy and wonderfully sinful tasting!
3 c pumpkin puree
3/4 c 1% fat milk
1/3 c honey
1/3 c flour
Grated zest of1lemon
1/ 4 tsp salt
1/2 tsp vanilla
3 large eggs, lightly beaten
Grated zest of 1 lemon
1/ 3 c lemon juice
3 TBSP honey
Preheat the oven to 425 degrees F. Spray a 9 inch spring form pan.
In a food processor or a blender, combine the pumpkin puree, milk, honey, flour, lemon zest, salt, vanilla, and eggs. Process to blend.
Pour the mixture into the prepared pan. Place the pan in the center of the oven and bake until golden and firm, and a toothpick inserted into the center of the flan comes out clean, 35 to 45 minutes.
Remove to a rack to cool. After 10 minutes, run a knife along the side of the pan. Release and remove the side of the springform pan, leaving the flan on the pan base.
While the flan cools, prepare the topping: Combine the lemon zest, honey, and lemon juice in a small saucepan and simmer over low heat until the honey is dissolved, 2 to 3 minutes.
Cut it into 12 thin wedges and top with the warm lemon sauce.
2 WW PP
This boozy dessert is from F&W. It is delicious, but was a little strong for a few folks. Also, I would bake in a 8 inch springform pan next time.
For the crust
1-1/2 c chocolate wafer cookies, crushed
4 TBSP unsalted butter, melted
For the filling
½ c dark brown sugar
2 tsp cinnamon
1-1/2 tsp ginger
½ tsp allspice
¼ tsp nutmeg
1 c pumpkin purée
½ c heavy cream
¼ c bourbon
2 eggs, beaten
For the crust
Preheat the oven to 375 degrees F.
In a medium bowl, mix together the cookie crumbs, butter, and sugar until evenly combined. Press this mixture into a 8-in. springform pan, with foil wrapped around the outside. Bake for 15 minutes. Remove from oven, and let it cool on a wire rack while you prepare the filling.
For the filling
Reduce the oven temperature to 350 degrees F.
In a medium bowl, whisk together the dark brown sugar, salt, ginger, cinnamon, allspice, and nutmeg. Add in the pumpkin and whisk until combined. Stir in the heavy cream and bourbon. Then whisk in the eggs until combined.
Pour the filling into the tart shell, and bake for 35 minutes, until set (a toothpick inserted should come out clean).
Cool on a wire rack.
What could by tastier or cuter than mini pumpkin cheesecakes for Thanksgiving? These are low fat too!
30 gingersnap cookies
2 TBSP canola oil
2/3 c brown sugar
2/3 c fat-free Greek yogurt
1/2 c pumpkin puree
8 oz low fat cream cheese, softened
1 1/2 tsp pumpkin pie spice
1 1/2 tsp vanilla
1/8 tsp salt
2 large eggs
Preheat oven to 300°.
Place cookies in a food processor; process until finely ground. Add oil; pulse to combine. Place 12 cupcake wrappers in a 12-cup muffin tin. Divide cookie crumb mixture evenly among muffin cups; press crumbs firmly into bottom.
Bake at 300° for 9 minutes or until lightly browned. Remove from oven; cool on a wire rack.
Wipe food processor clean. Place brown sugar, yogurt, pumpkin, and cream cheese in processor; process until smooth. Add pumpkin pie spice, vanilla, salt, and eggs; process until smooth. Divide batter evenly among muffin cups.
Bake at 300° for 15 – 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature.
Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
Serve with caramel sauce or whipped cream.
This recipe comes from Bon Appetite. What could be better than a nice cup of tea and pumpkin scone on a fall morning?
½ c sugar
2 tsp baking powder
1 TBSP pumpkin pie spice
½ tsp salt
¼ tsp baking soda
2 c flour, plus more for surface
¾ c chilled unsalted butter
½ cup chopped dried cranberries or chocolate chips
1 large egg
1 c canned pure pumpkin
1/2 c buttermilk, plus more for brushing
2 TBSP course sugar
Whisk sugar, baking powder, pumpkin pie spice, salt, baking soda, and 2 c flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and 1/2 c buttermilk.
Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet.
Freeze until firm, 25–30 minutes.
Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes.