Tag Archives: fall recipe

Lite Pumpkin Pie Recipe

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For those of you that don’t want to have pumpkin pie only once a year here is a lighter version just for you! Pumpkin is pretty low glycemic and filling with healthy fiber.

Baked pie with walnuts
Batter in the pie plate and ready for the oven

Ingredients

  • 5-6 inch pie plate (small)
  • 1/2 cup pumpkin puree
  • 3 oz of evaporated milk
  • 2 tbsp Truvia sweet complete
  • 1/8 tsp cinnamon
  • Sprinkle nutmeg
  • Sprinkle cloves
  • Dash salt
  • 1/4 cup almond flour
  • Walnuts (optional)
  • Whipped cream (optional)

Directions

  • Preheat oven to 425 degrees F. Put almond flour at the base of your pie plate, covering the bottom. Without butter it won’t stick to the sides but adds a nice taste at the bottom.
  • In a separate bowl mix all the above ingredients until thoroughly mixed with a whisk. About a minute of whisking.
  • Pour pie mix into bowl with almond flour in it.
  • Place pie in oven for 5 minutes. Reduce heat to 350 degrees F and bake for an additional 45 minutes or until a toothpick inserted in the middle comes out clean
  • Serve with whipped cream of choice, plain or with nuts as shown in picture. Enjoy!

Pumpkin Spice Cake in Mug Recipe

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Ingredients

  • 4 tbsp all purpose flour (it can be whole wheat but it rises better with all purpose)
  • Pinch of salt
  • 1/8 tsp baking powder
  • 1 and 1/2 tbsp molasses
  • 1 tsp cinnamon
  • Pinch cloves
  • Pinch nutmeg
  • 2 tbsp pumpkin puree
  • 2 tbsp milk

Mix all ingredients in a microwavable mug. Cook on high for 2 minutes (based on 1000 watt microwave). 1 minutes for 1200 watt microwave. Goes really well with vanilla bean ice cream. Let cool for 5 minutes. Enjoy!

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Blue Corn and Pumpkin Pancakes Recipe 🍂 🍁

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Ingredients

  • 1 cup blue corn pancake mix (or find a corn pancake mix of your choice)
  • 2 tbsps pumpkin puree
  • 1 tbsp coconut oil
  • 1/2 cup almond milk
  • 1 tsp cinnamon
  • Sprinkle nutmeg

Directions

  • This is a slight different take on the blue corn pancake mix, adjusted for Fall Flavors. I find the corn meal gives it a nice crunchy texture as opposed to pumpkin pancakes with flour.
  • Instead of following the package, mix only the above ingredients minus the coconut oil in a bowl until lumps disappear.
  • Heat a pan to medium heat and melt the coconut oil at the bottom.
  • Scoop 3 tbsps or more of the mix into the saute pan and cook for 5 minutes or until the bottom is a golden crispy texture.
  • Flip each of cake and cook for about 2-3 minutes more until the center is cooked through.
  • Serve with your favorite butter and/or syrup. Enjoy!

Harvest Fall Pumpkin Smoothie Recipe

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Ingredients

  • 1 cup V-8 juice
  • 2 tbsp pumpkin puree
  • 1 small apple diced
  • 1/8 of orange, skin off
  • 1 tbsp cinnamon
  • Sprinkle nutmeg

Directions

  • Pretty, easy, put all ingredients in the blender and blend until mixed and the apples are pulp. Enjoy your healthy harvest smoothie! 🍂 🍁

Just came up with this one on a whim one night. Been in a harvest Fall mood since beginning of August and this is one of many new recipes to try.

Pumpkin Bread Recipe

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Source: Andrea Knight
Source: Andrea Knight

Ingredients

  • 1 cup whole wheat flour
  • 1 Tsp cinnamon
  • 1 egg
  • 3/4 cup pumpkin puree
  • 0.5 tsp nutmeg
  • 0.5 tsp cloves
  • 1/3 cup butter or ghee, softened
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Truvia or sugar

Directions

  • Combine all ingredients in a bowl and stir until combined.
  • Place a wax paper sheet at the bottom of a loaf pan. This recipe makes one loaf and can be doubled to make two loaves.
  • Preheat oven to 325 degrees F.
  • Cook for 65-75 minutes, or until a toothpick comes put of the middle clean.
  • Cool for 10 minutes and serve.

Notes: This is a healthier version compared to one that used white enriched flour and 1 cup of sugar. You may substitute but I find this version is the right kind of sweet and healthier too. The white flour may also produce a taller loaf.

Cinnamon Pumpkin Pancakes Recipe

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Photo Source: Andrea Knight, mediumandreaknight.com

Ingredients

  • 1/4 cup creamer
  • 1/2 cup pumpkin puree
  • 1/2 cup water
  • 1 tbsp vegetable oil or EVOO
  • 1 tbsp vinegar
  • 1 cup flour
  • 1 tbsp greek yogurt, non fat
  • 1 1/2 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract

Makes 6 pancakes about 3 inches in diameter.

Combine all ingredients in a small bowl. Grease a sautee pan with EVOO spray (or butter) and heat pan to medium. Pour mixture into pan, 3 inches in diameter. Cook until browned on underside then flip. Cook again until brown again. This mixture doesn’t create the characteristic bubbles when ready to flip so look at the bottom of the pancake every couple minutes. Every stove top varies in temperatures. Enjoy with the topping, or no topping, of your choice.

Pumpkin Spice Greek Yogurt Recipe

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Photo source: Andrea Knight

Ingredients

  • 1/2 cup Greek yogurt
  • 1/2 cup pumpkin puree
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp vanilla extract
  • dash allspice
  • dash nutmeg
  • dash ground cloves
  • 2 tsp monk fruit sweetener or 1 packet of splenda

Optional add ins and toppings

  • Cranberries
  • Pumpkin seeds
  • Sunflower seeds
  • Blueberries
  • Raspberries
  • Strawberries
  • Flax seeds
  • Chia seeds
  • Psyllium husk

Mix all ingredients in a bowl and serve. I love some crunch or contrasting texture, so I highly recommend sunflower seeds and cranberries. Also a great way to get in your superfood ingredients such as chia or flax seeds. No heating required.

Ginger Pumpkin Muffins or Pumpkin Loaf Recipe

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Pumpkin Muffin, photo source Andrea Knight
Pumpkin Muffin, photo source Andrea Knight

Ingredients

  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2 eggs and 1 egg white
  • 1 tsp vanilla extract
  • 2 tsps cinnamon
  • 2 tsps nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 cup apple juice
  • 2/3 cup vegetable oil
  • 1 tbsp greek yogurt
  • 1 and 1/3 tsp baking soda
  • 1 tsp salt
  • 1 cup whole wheat flour
  • 1 1/4 cup enriched white flour
  • 2/3 can pumpkin puree (15oz can)

1. Preheat oven 350 degrees F.

2. In a large bowl, beat together pumpkin puree, eggs, oil, apple juice, yogurt, vanilla and sugar until well blended. In a separate bowl, mix together the flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add the flour and spice mixture and beat into the pumpkin mixture until smooth.

3. Grease your pans, either 2 loaf pans or 4 muffin pans of 6 muffins each (I did one loaf and two muffin pans) with cooking oil (vegetable, olive or coconut) and flour. I usually put both flour and oil into the pans and use a napkin to cover the inside areas so the breads come out perfectly. Pour the mix into the greased pans, halfway up in muffin tins and halfway in the loaf pan.

4. Cook muffins for 20-25 minutes and the loaf for 50 minutes, or until a knife in the middle comes out clean. Cool for 10 minutes before cutting or serving.