How many of us think that pumpkin belongs only in pie? Yet pumpkin puree is wonderfully versatile and good for many a recipe, both sweet and savory. Here are 10 low fat ways to use your stores of canned pumpkin.
Not overly sweet, these delicious pumpkin cranberry muffins make a great snack or brunch offering. They're best served warm, but they also freeze well.
If you like pancakes, you'll love pumpkin pancakes. Throw in some chopped apple, or a handful of raisins or even some chopped cranberries if you like. Enjoy with warm maple syrup.
Hot oatmeal is one of the few low-fat breakfast foods that gives me enough energy to make it through until lunch. Some days I simply add a tablespoon of my favorite preserves; other days I add a swirl of maple syrup or a sprinkling of cinnamon. But there are times in fall and winter when I make it extra-special by making this aromatic pumpkin oatmeal.
These bite-sized pumpkin treats are a cross between a cookie and a muffin. Make them plain or sprinkle some dried cranberries or raisins and even a few miniature dark chocolate chips for a delightful low-fat sweet treat.
Banana bread is almost everyone's favorite quick bread. Add a seasonal twist by making a pumpkin banana bread. It's a great fall treat, that will fill your kitchen with a wonderful aroma. Slice it warm from the oven and serve with a mug of steaming apple cider.
Fall is the perfect time to bring out the stockpot and make warming soups. This low fat cream of pumpkin soup is perfect on a cold fall day, or as an appetizer for a Thanksgiving dinner. A spoonful of plain low fat yogurt can be swirled in just before serving.
Break out of the mac and cheese habit with this delicious baked pumpkin pasta dish. Perfect for fall or winter, this pumpkin pasta makes a great family weeknight meal on cold evenings. I also find that this dish is perfect for sneaking in some sliced or chopped vegetables for my otherwise veggie-averse kids.
Most of the fat in a pumpkin pie resides in the crust. So if you're looking for a taste of pumpkin pie but with fewer calories and less fat, here's a great no-crust, no-bake pumpkin dessert option. This makes a great low fat dessert for Thanksgiving.
I love cheesecake, but without any modification it's a very high fat, high calorie dessert. This reduced fat pumpkin cheesecake uses both light cream cheese and fat free cream cheese, and cholesterol-free egg substitute, making a more modest yet flavorful pumpkin cheesecake.
10. Pumpkin Squares
Not quite a brownie, these little low fat pumpkin squares make a delightful Halloween treat. Whole wheat pastry flour makes these pumpkin squares light in texture; brown sugar and, of course, pumpkin, makes them nice and moist. Sprinkle mini chocolate chips to make the chocolatey taste spread further.