Here are some brand new ROCKIN' pumpkin recipes from HG...
These recipes were all sent in or inspired by Hungry Girl subscribers. If you have a recipe you'd like to share, send it in. If we feature it, you'll get a HG t-shirt! (Pssst... we are overloaded with pumpkin recipes, so don't send any more of those.)
Ingredients: 8 oz fat free cream cheese (room temperature) 8 oz Cool Whip Free 8 oz fat free sour cream 2 pouches 100 Calorie Packs Honey Maid Thin Crisps (crushed) 1 can pumpkin puree (16 oz) 1 Tbsp lemon juice 3/4-1 cup Splenda (depending on how sweet you like it) 2 tsp. pumpkin pie spice
Direcions: Mix cream cheese, Cool Whip, sour cream, lemon juice and Splenda. Then add the pumpkin and pumpkin pie spice. Mix it all together and pour into 10 dessert dishes. Top with a small handful of crushed Honey Maid Thin Crisps. Chill in the fridge for a few hours, then enjoy. Mmmmmmmm...pumpkinlicious! Serves 10.
Ingredients: Non-stick cooking spray 1 tbsp minced garlic 1 tbsp chili powder 1/2 tsp cumin 4 cups Fat Free broth (chicken or vegetable) 15 oz. can pure pumpkin 1 can black beans, drained and rinsed 1 cup corn 3/4 cup salsa (this is where you can add or reduce the spiciness) Optional toppings: shredded reduced-fat or fat-free cheese, and reduced-fat or fat free sour cream
Directions: Spray pot with non-stick cooking spray and heat pan on medium. Add garlic, chili powder and cumin, and stir for one minute. Add broth to the spices, and bring to a simmer. Add pumpkin and mix well. Add the remaining ingredients and bring soup to a boil. Reduce heat and simmer for 10 minutes. This soup can be served with a sprinkle of cheese and a little fat free sour cream on top. Serves 4.
Big thanks to Jacqueline, for this awesome recipe!
½ cup Splenda ½ tsp. salt 1 tsp. cinnamon ¼ tsp. Pumpkin Pie spice 4 egg whites One 15 oz. can pure pumpkin 1 can evaporated fat free milk 8 oz. crushed pineapple (drained)
Directions: Mix all ingredients together, except egg whites. Taste the mixture for spices and sweetness, and alter as needed. Add egg whites and mix. Spray a soufflé dish with cooking spray and pour pumpkin mixture into dish. Sprinkle cinnamon on top before baking. Bake at 450 degrees for 10 minutes; change oven setting to 350 degrees and bake for an additional 40 minutes or until a knife inserted in the middle comes out clean. Let the soufflé cool and then refrigerate. This tastes best when served cold. Serves 9.
Inspired by the lovely & talented June.
CHEW ON THIS: The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It contained about 333,984 calories and 15,109 grams of fat. And, despite the fact that the thing packed in 4,294 grams of fiber, it likely contained 7,937 WW points. YEOUCH!
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