Frozen Pumpkin Mousse Pie
When I think of Thanksgiving I think of pumpkin and this is a great little twist on the traditional pumpkin pie plus healthier. Total Time:
What You Will Need For The Crust:
- 30 small gingersnap cookies, (about 7 1/2 ounces)
- 2 tablespoons raisins
- 1 tablespoon canola oil
What You Need For The Filling:
- 1 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 2 pints (4 cups) frozen low-fat vanilla ice cream, softened
Preparation:
- Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
- To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
- Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
- To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Tips & Notes
- Make Ahead Tip: Cover and freeze the pie for up to 3 days. | Equipment: 9-inch deep-dish pie pan
- Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
Nutrition
Per serving: 230 calories; 5 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 42 g carbohydrates; 4 g protein; 2 g fiber; 179 mg sodium; 165 mg potassium.Nutrition Bonus: Vitamin A (80% daily value)
SOURCE: www.eatingwell.com
Pumpkin-Chocolate Torte with Pumpkin Whipped Cream
I dont know about you but this sounds absolutely divine to me!
What You Will Need for the Tarte:
- 3/4 cup semisweet chocolate chips, divided
- 1 tablespoon butter
- 1 tablespoon canola oil
- 3 large eggs
- 2 large egg whites
- 1 cup canned unseasoned pumpkin puree
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
What You Will Need For The Topping:
- 1/4 cup heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons canned unseasoned pumpkin puree
Preparation:
- To prepare torte: Preheat oven to 350°F.
- Coat a 9-inch spring form pan with cooking spray. Line the bottom with parchment paper and spray the paper.
- Combine 1/2 cup chocolate chips, butter and oil in a small saucepan. Place over medium-low heat, stirring frequently with a spatula, until melted.
- Beat eggs, egg whites, 1 cup pumpkin, 1/2 cup sugar, cocoa powder, 1 teaspoon vanilla, pumpkin pie spice and salt in a large mixing bowl with an electric mixer on medium speed for 5 minutes. Add the melted chocolate and beat until combined. Scrape the batter into the prepared pan.
- Bake the torte in the middle of the oven until the edges are set and the center just barely jiggles when the pan is gently shaken, 30 to 40 minutes. Let cool on a wire rack to room temperature, about 1 1/2 hours.
- Melt the remaining 1/4 cup chocolate chips (see Tip). Decoratively drizzle the melted chocolate over the top of the cooled torte. Cover the pan with plastic wrap and refrigerate until chilled, about 2 hours (or up to 1 day).
- To prepare topping: Just before serving, beat cream with 1 tablespoon sugar in a medium bowl with an electric mixer until soft peaks form. Add 1/2 teaspoon vanilla and continue to beat until stiff peaks form. Gently fold in 2 tablespoons pumpkin puree. Remove the pan sides and slice the torte. Serve each portion with a dollop (about 1 tablespoon) of the pumpkin whipped cream.
Tips & Notes
- Make Ahead Tip: Refrigerate torte for up to 1 day. Finish with Step 7 just before serving. Equipment: 9-inch spring form pan, parchment paper
- Tip: Melt chocolate in a small bowl in the microwave on Medium (50%) for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Nutrition
Per serving: 194 calories; 11 g fat ( 5 g sat , 4 g mono ); 67 mg cholesterol; 25 g carbohydrates; 18 g added sugars; 4 g protein; 3 g fiber; 97 mg sodium; 207 mg potassium.Nutrition Bonus: Vitamin A (90% daily value)
SOURCE: www.eatwell.com
Mini Caramel-Apple Cheesecakes
I think they're onto something with these mini desserts, after all that turkey and dressing dessert seems painful but with these its the perfect bite not too much but just enough. Total Prep Time: 30 min makes 6 servings
What You Will Need:
- 5 small to medium gala apples (2 lbs. total)
- 1 stick (4 oz.) unsalted butter
- 1 cup plus 1 tbsp. sugar
- 1 tablespoon fresh lemon juice
- 8 graham cracker squares, finely chopped
- 1/8 teaspoon salt
- 11 ounces cream cheese, at room temperature
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup walnuts, chopped
- 3/4 cup sour cream
Preparation:
- Peel, quarter and core the apples. Cut each quarter into 3 lengthwise slices. In a large nonstick skillet, melt 3 tbsp. butter over medium-high heat. Add the apples, 6 tbsp. sugar and the lemon juice. Cook, turning occasionally, until the apples begin to caramelize, about 8 minutes. Lower the heat to low, add 1 tbsp. butter and cook until the apples are tender, about 5 minutes. Let cool.
- Line 6 cups of a jumbo muffin pan with jumbo liners and preheat the oven to 325 degrees . In a small pan, melt 2 tbsp. butter, then place in a medium bowl. Mix in the graham crackers and salt. Divide the mixture among the muffin cups. Press into the bottoms with a narrow drinking glass. Transfer to the freezer to set.
- In a bowl, combine the cream cheese and 1/2 cup sugar. Using a mixer, beat at high speed until creamy, about 2 minutes. Beat in the eggs 1 at a time, scraping down the bowl twice, until blended. Mix in the vanilla.
- Arrange 5 apple slices in a single layer on the crust in each muffin cup. Reserve the remaining apples with their juices at room temperature in a covered bowl. Divide the cream cheese mixture evenly among the cups; bake until set but slightly jiggly, about 20 minutes. Turn off the oven, open the door slightly and let cool for 30 minutes. Refrigerate for at least 5 hours or overnight.
- In a small skillet, melt the remaining 2 tbsp. butter over medium heat. Add the walnuts and 2 tbsp. sugar and cook, stirring, until toasted, 4 to 5 minutes. Cool on paper towels, then break up the candied nuts.
- Arrange the reserved apples with their juices on top of the cakes. Stir the remaining 1 tbsp. sugar into the sour cream. Top the cakes with the sour cream and candied nuts.
Tips and Notes
For a perfectly smooth texture thats not too soft, leave the cakes in the oven (turned off !) with the door ajar for 30 minutes after baking.
For a perfectly smooth texture thats not too soft, leave the cakes in the oven (turned off !) with the door ajar for 30 minutes after baking.
SOURCE: Rachel Ray
Just Like Pecan Pie Bars
25 min. Bake: 50 min. + cooling Yield: 64 Servings
What You Will Need:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup cold butter
- FILLING:
- 1-1/4 cups packed brown sugar
- 1 cup butter, cubed
- 3/4 cup honey
- 1/2 cup sugar
- 4 cups chopped Pecans
- 1/4 cup heavy whipping cream
- 3 teaspoons vanilla extract
Preparation:
- Line a 13-in. x 9-in. baking pan with foil; coat the foil with cooking spray and set aside.
- In a large bowl, combine the flour, sugar, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Press into prepared pan. Bake at 350° for 20-25 minutes or until golden brown.
- Meanwhile, in a large saucepan, combine the brown sugar, butter, honey and sugar. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in the pecans, cream and vanilla. Pour over crust. Bake 30 minutes longer or until filling is bubbly.
- Cool on a wire rack. Use foil to lift bars out of pan. Place on a cutting board; carefully remove foil. Cut into 32 bars; cut each in half diagonally. Yield: 64 bars.
Nutritional Facts 1 bar equals 157 calories, 11 g fat (4 g saturated fat), 16 mg cholesterol, 64 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.
SOURCE: www.tasteofhome.com
Sweet Potato Pie Bites
A calorie minded take on the southern favorite made in muffin tins instead of a pie pan
What You Will Need:
1 cup of cooked mashed sweet potatoes
3 egg whites, slightly beaten
1/2 cup of granulated brown sugar
1/2 tsp of cinnamon
1/2 tsp of nutmeg
1/8 tsp of allspice
1/4 tsp of vanilla
1/4 tsp of salt
1/2 cup of evaporated skim milk
6 tbs of whipped talking
3 graham crackers
Preparation:
- Preheat oven to 350 degrees
- make sure the potatoes are mashed very well, use a mixer if you need to
- combine sugar and spices in a small bowl
- last add vanilla to the sugar and spices and then mix into the potatoes
- next beat your egg whites and mix it in with the potato mixture
- slowly mix in your evaporated skim milk
- pour mixture into each muffin tin, about 1/2 way
- bake at 350 for 12-15 min
- well the pies are baking take your graham crackers and crush (not too fine)
- let pies cool then add a small dollop of whipped topping and sprinkle pinch of graham cracker on top
Nutritional Facts: 1 pie is 69 calories, Sodium: 107 mg, total fat: 0.6g, total carbs: 13.8g, sugar: 9g, protein: 2.3g
SOURCE: www.caloriecount.about.com
These all looked so good to me and I know there's a lot to read but they really are simple to follow and make, I will definitely be making the frozen pumpkin moose pie and the mini sweet potato pies! Let me know which ones you might try or what desserts you'll be making I'd love to hear about them.I hope you enjoyed this post and as always thank you so much for reading. I'll be posting a fashion post before Thanksgiving from last night so please check back for that! :) xoxoEm
