Pumpkin Recipes

Since Meijer has sale on canned 100% Whole Pumpkin this week I decided to put together some recipes from "Hungry Girl" that contains pumpkins.  All recipes came from Food Network and if you click on the recipe title it will take you to the website. 

Upside-Down Pumpkin Pie

Ingredients
1 (15-ounce) can pure pumpkin
1 (12-ounce) can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute
2/3 cup granulated sugar
2 teaspoons pumpkin pie spice
2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
Fat-free whipped topping (from an aerosol canister).

Directions

Preheat the oven to 350 degrees F.

Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly.
Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)
Refrigerate until completely chilled and firm, at least 2 hours.
Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like.
Serve and enjoy! 



 Dreamy Chocolate Peanut Butter Fudge

Ingredients

2 cups canned pure pumpkin
1 (18.3-ounce) box fudge brownie mix
2 tablespoons light chocolate syrup
2 tablespoons reduced-fat peanut butter, softened

 

Directions

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth. Add chocolate syrup and stir until blended. The batter will be very thick, but don't add anything else!
Spray a square baking pan (9-inch by 9-inch works best) with nonstick spray. Spread the batter into the pan.
Then spoon peanut butter on top and use a knife to swirl it around.
Bake in the oven for 35 minutes. The batter will remain very thick and fudgy and it should look undercooked.
Allow the fudge to cool, then cover the pan with foil and refrigerate for at least 2 hours. Cut into 36 squares. Then get ready for a fudge frenzy!

PER SERVING (1/36th of recipe, 1 piece):65 calories, 1g fat, 57mg sodium, 13.5g carbs, 0.5g fiber, 9g sugars, 0.5g protein 

Surprise, It's Pumpkin! Enchiladas 

Ingredients 

1/3 cup chopped onion
2/3 cup canned pure pumpkin
1 1/2 tablespoons taco sauce
1 teaspoon taco seasoning mix
2 large corn tortillas
3/4 cup red enchilada sauce, divided
1 slice fat-free Cheddar cheese, halved
1/4 cup shredded fat-free Cheddar cheese
Salt and black pepper, optional
Fat-free sour cream, optional
Chopped scallions, optional

Directions

Preheat oven to 400 degrees F.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
Spray a baking pan with nonstick spray and set aside.
Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
Bake in the oven until enchiladas are hot, about 8 minutes.
Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

PER SERVING (1/2 of recipe, 1 enchilada): 188 calories, 2g fat, 948mg sodium, 31g carbs, 5g fiber, 8g sugars, 10.5g protein

*** I'm not sure about the Enchilada recipe.....some things just don't sound good mixed together. ***