Turkey Pumpkin Chili

This slow cooker chili is easy and oh so tasty! 

Ingredinets:
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
Cilantro
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.

Pumpkin Cheesecake

Because it’s that time of year!

Ingredients:
8 oz softened reduced-fat cream cheese
¾ c sugar
1 tsp vanilla
2 eggs
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.

Pumpkin Flan

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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!

Ingredients:
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

LEMON SAUCE:
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.

Serves 12.
2 WW PP

Pumpkin Bourbon Pie

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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
Salt
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.

Mini Pumpkin Cheesecakes

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What could by tastier or cuter than mini pumpkin cheesecakes for Thanksgiving? These are low fat too!

Ingredients:
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.

Pumpkin Scones

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This recipe comes from Bon Appetite. What could be better than a nice cup of tea and pumpkin scone on a fall morning?

Ingredients:
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.

Mini Pumpkin Cakes

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OMG – these are amazing!! And fun!! I love anything pumpkin and I’m addicted to TJs pumpkin pie spice and canned pumpkin – you should see my shelves as the holiday season winds down – it’s embarrassing how much I hoard to ration throughout the year. I found this recipe on Pinterest – made some changes and voila – single serving pumpkin dessert!!!

Ingredients:
1 15 oz can pumpkin puree
1/2 c brown or coconut palm sugar
2 large eggs
1 tsp vanilla extract
1/4 c half and half
1/2 c milk
2/3 c flour
3 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

Preheat oven to 350 degrees. Spray the cups of a muffin tin with cooking spray. Liners won’t work for this recipe.

Mix the wet ingredients together. Add the dry ingredients to the mixture. Fill each muffin cup about 3/4 full with the mixture.

Bake for twenty minutes and let cool for twenty minutes.

Remove the pies from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.

Makes 12 cupcakes.

Oatmeal Pumpkin Muffins

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My oldest is a picky eater so I’m always looking for ways to get calories into him. This quick and heart muffins are packed with Oats and pumpkin and some chocolate chips to make them irresistible to kids.

Ingredients:
2 c old fashioned oats
1/3 c packed brown sugar
1 ½ tsp baking powder
1 tsp pumpkin pie spice
¼ tsp salt
2 eggs
¾ c buttermilk
½ c canned pumpkin
½ tsp vanilla extract
1/3 c semi-sweet chocolate chips

Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.

Combine dry. Combine wet. Mix together. Stir in the chocolate chips.

Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Makes 12.

Bourbon-Caramel Pumpkin Tart

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This is one of the desserts that is a labor of love and worth every minute of labor! I made this for turkey day and it was amazing. Thanks of fine cooking for the inspiration!

For the pumpkin seeds
Cooking spray
1-1/2 tsp agave syrup
3/4 tsp sugar
1/8 tsp salt
1/4 c pumpkin seeds

For the crust
6 oz flour, more as needed
6 TBSP fine cornmeal
1 TBSP sugar
1/2 tsp salt
4 oz. cold butter, cut into 1/2-inch cubes
1 large egg
1 large egg yolk

For the caramel
1/2 c packed light brown sugar
1 oz. butter, cut into 1/2-inch pieces
1/2 tsp salt
1 c heavy cream
1/4 c bourbon

For the filling
8 oz. cream cheese, softened
2/3 c brown sugar
2 large egg
2 large egg yolk
1 can (15 oz) canned pure pumpkin purée
4 tsp pumpkin pie spice
Pinch of salt
1 c half-and-half

Candy the pumpkin seeds
Position a rack in the bottom third of the oven and heat the oven to 350°F. Line a small baking sheet with parchment and lightly coat it with cooking spray.

Combine the corn syrup, sugar, and salt in a small bowl. Add the pumpkin seeds, stir, and spread in a single layer on the prepared sheet. Bake, stirring halfway through, until golden-brown, about 7 minutes. Cool on a rack until crisp, about 5 minutes, and then break into small clusters.

Make the crust
Pulse the flour, cornmeal, sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal.

Combine the egg, egg yolk, and 1 Tbs. ice water in a small bowl. Add the egg mixture to the processor and pulse until the mixture just comes together, adding more water, 1 tsp at a time, as needed, up to 2 TBSP. Dump the dough onto a piece of plastic wrap and use the wrap to help gather the dough into a disk. Wrap and refrigerate for 30 minutes.

On a floured work surface with a floured rolling pin, roll the dough out into a 13-inch circle.

Carefully transfer the dough to a 9-inch springform pan, gently pressing it into the bottom and up the sides of the pan without stretching it. Use the rolling pin to cut the dough the goes over the edge of the pan. Prick the crust with a fork in 1 inch intervals. Line with aluminum foil and fill with dried ben of theCover and refrigerate for at least 30 minutes and up to 24 hours.

Position a rack in the bottom third of the oven and heat the oven to 350°. Bake until the edges are firm, about 15 minutes.

Carefully remove the foil and beans. Return the crust to the oven and bake, rotating the pan once and popping any bubbles with a toothpick, just until the bottom is firm, about 10 minutes. Cool on a wire rack for at least 15 minutes. Leave the oven on.

Make the caramel
In a 2-quart saucepan, cook the brown sugar, butter, and salt over medium heat, stirring until the sugar melts and begins to darken around the edges, about 5 minutes. Slowly whisk in the cream (some sugar will seize) and simmer, whisking occasionally, until smooth and thick enough that the whisk leaves the bottom of the pan visible, 7 to 9 minutes.

Whisk in the bourbon and simmer, whisking occasionally, until the whisk leaves the bottom of the pan visible again, 1 to 2 minutes. Transfer to a heatproof measuring cup. Pour 1/3 c of the caramel over the bottom of the cooled crust and spread it evenly with a small offset spatula. Refrigerate for at least 15 minutes to set the caramel. (Leave the remaining caramel at room temperature.)

Make the filling and bake
In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the cream cheese and brown sugar on medium speed until light and fluffy, about 1-1/2 minutes. Add the egg and then the egg yolk, beating until well combined. Add the pumpkin, pumpkin pie spice and salt and mix until thoroughly combined. Reduce the speed to low and mix in the half-and-half.

Slowly pour the filling into the crust. Bake until the filling has puffed slightly and its surface no longer appears wet, 35 to 40 minutes. Cool on a rack until the filling is completely cooled and firm, about 1 hour.

If the remaining caramel is no longer pourable, warm it in a microwave in 20-second bursts, whisking between bursts, until pourable, about 80 seconds total. Drizzle the remaining caramel over the pie and spread it evenly. Arrange the pumpkin seeds around the edge of the tart, cover the pan with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours.

To serve, run a thin knife around the edge of the tart and remove the side of the pan. Transfer to a serving plate and serve.

Serves 10 – 12.

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