Pumpkin Time Is Here so Let’s Go Make A Fabulous Pumpkin Something!
by Brenda K Oswalt
Pumpkins make the greatest fall and holiday muffins, dips, breads and desserts. And we’re not just talking plain old “pie” here either.
The Pumpkin Harvest is In
It’s so easy to make a wonderful pumpkin “something” and have your guests “ooh and aah” over it. So don’t let the trendy pumpkin season pass you by. Just get in the spirit and whip up a sumptuous cheesecake or make muffins and breads the simple and easy way. Here’s your Pumpkin Recipe Survival Kit so get harvesting…
Is Fresh Pumpkin Better?
Folks might scratch their head over which is better, fresh or canned pumpkin, but don’t fuss about it because fresh pumpkin and canned pumpkin have virtually the same prepared taste. That very best, freshly-made pumpkin pie tastes about the same as the great canned pumpkin version. So grab a can of Libby’s Pure Pumpkin and try these super recipes. Whichever versions that tickle your fancy that is.
A stunning pie for those who can't decide between pumpkin pie and cheesecake... you get both with this easy and decorative pie. Perfect for all your guests, too.
Everyone can have a slice of this sugar free version. It has become the norm in our house... yes, the sugar free version weights in at only 4 net carbs per serving, but if you want a full-sugar version, just replace the natural sugar replacer with – yikes – real sugar and the pie crust with a supermarket version! It’s really quite easy to make and so breathtaking to serve you’ll want to bookmark his recipe for holidays and special occasions. Enjoy.
- 2-8 oz - blocks of cream cheese, softened
- 2 cup(s) - sour cream
- 4 large or extra large eggs
- 1-1/4 cup(s) - Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber (available from dixiediner.com)
- 2 teaspoon(s) - vanilla
- 1/4 teaspoon(s) - salt (optional)
- 1-15 oz - can of pumpkin
- 3 teaspoon(s) - pumpkin pie spice
- 1 Home Made Press n' Bake Low Carb Pie Crust Mix (available from dixiediner.com)
- Preheat Oven to 375°. Prepare pie crust according to label directions (do not bake). Set Aside.
- In medium sized bowl, combine softened cream cheese with 1/2 cup plus 2 tablespoons of the Spoonful™, 1 cup sour cream, 2 eggs, salt and vanilla. Using whip or spoon, stir until well blended. Spoon into the unbaked pie crust shell.
- In medium sized bowl, place pumpkin, 1 cup sour cream, 2 eggs, remaining 1/2 cup plus 2 Tablespoons Spoonful™ and pumpkin pie spice. Stir with whip or spoon until well blended. Spoon lightly over cream cheese layer. Bake for 1 hour and 15 minutes. Cool at room temperature for 20 minutes and chill for 2 hours. Serve chilled. Makes 8 servings. 4 net carbs each.
Easy Sugar Free Pumpkin Snackin’ Cake or Muffins Starts with a Mix
You can enjoy this delicious cake or the frosted muffins and not feel guilty about overindulging, or if you don’t care about the sugar, just replace the low carb sugar free applesauce cake/muffin mix with a regular store bought spice cake mix . If you use a Betty Crocker type mix, just follow the directions. Use a 9” x 13" baking pan or a 12 cup muffin tin, and use 1 cup pumpkin in place of the butter, oil or shortening called for on the label.
- 1 Applesauce Low Carb Snackin' Cake Mix - 2 Net Carbs (available from dixiediner.com)
- 3/4 cup(s) - Libby's Pure Pumpkin
- Just follow the label directions for making the cake, omitting the applesauce, (save it for some other use) and replace it with the pumpkin. Bake in an 8” x 8” baking pan at 350 degrees for 35 minutes. Frost with the enclosed frosting packet and enjoy. Refrigerate leftover cake for up to 5 days. Makes 9 servings, 3 net carbs each.
For Pumpkin Muffins: Simply divide the mix into 6 non-stick muffin tins, or baking cups and bake for 23-25 minutes until light golden brown. Makes 6 large, bakery style muffins.
This dip is so delicious; you’ll surely want to keep it for company, too. Makes in a jiffy and if you don’t care about the sugar, simply replace the low carb pudding mix with a store bought “instant” 5-serving vanilla one. Serve this with Stacy’s cinnamon pita chips for a perfect pairing!
- 1 package(s) - Pudding Mix Creamy Vanilla - 1 Net Carb - Single pack (available from dixiediner.com)
- 1-1/2 cup(s) - cool water
- 4 oz - softened cream cheese (1/3 light or fat free may be used)
- 1 teaspoon(s) - pumpkin pie spice (or slightly more to taste)
- 1 - 15 oz - can of Libby's Pure Pumpkin
- In medium sized bowl, combine pudding mix and 1-1/2 cups cool water. Whisk until smooth and creamy. Add cream cheese, pumpkin and spice - whisk until well blended. Chill and serve with the cinnamon-sweet pita chips. Delicious and only 2 net carbs per 1/4 cup dip & one serving chips!
Now you’ve got the pumpkin basics all covered. We’ve taken that plain old pie to a new layer and the cake, muffins and dip will be classics that all your guests can look forward to sampling, even those watching their sugars and carbs. Enjoy!
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