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WW Pumpkin Recipes

Page history last edited by PBworks 13 years, 1 month ago

Why, yes, I DO think pumpkin deserves its own category! You will find more pumpkin recipes scattered throughout this Wiki in different categories.

 


 

Pumpkin Custard Pudding

Yield: 6 (3/4 cup servings); 3 points per serving

 

2 c (one 15-ounce can) pumpkin

1 1/2 c (one 12-fluid ounce can)

-Carnation Evaporated Skim Milk

2 t vanilla extract

2 1/2 t pumpkin pie spice

1/2 c pourable Splenda or Sugar Twin

1/2 c + 1 tablespoon Bisquick Reduced Fat Baking Mix

2 T reduced-calorie margarine

2 eggs or equivalent in egg substitute

 

Spray a slow cooker container with butter-flavored cooking spray.

 

In large bowl, combine pumpkin, evaporated skim milk, vanilla extract, and pumpkin pie spice. Add Splenda, baking mix, margarine, and eggs. Using an electric mixer, mix on HIGH until mixture is smooth. Pour into prepared container and cook on LOW for 6 to 8 hours. Mix gently before serving.

 

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Pumpkin Dip

Yield: 40 Servings; 1 point per serving

 

16 ounces fat-free cream cheese

16 ounces powdered sugar

15 ounces canned pumpkin

2 t cinnamon

1 t nutmeg

1/2 t ground cloves

1/2 t ground ginger

 

Mix all ingredients together and chill for at least 30 minutes. Great with ginger snaps and graham crackers.

 

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Pumpkin Harvest Bars

Yield: 16 Servings; 2 points per serving

 

1 -3/4 cup all-purpose flour

2 t baking powder

1 t grated orange peel

1 t ground cinnamon

1/2 t salt

1/2 t nutmeg

1/4 t ground ginger

1/4 t ground cloves

3/4 c sugar

1/2 c applesauce

1/2 c solid pack pumpkin

1 egg,1 egg white

2 T vegetable oil

1/2 c raisins

 

Preheat oven to 350F. Spray 9x13 baking pan with nonstick spray. In small bowl, combine flour, baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves.

 

In large bowl, combine sugar, applesauce, pumpkin, egg and egg white, and oil. Add flour mixture to applesauce mixture; stir until well blended. Stir in raisins.

 

Spread in prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes.

 

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Pumpkin Pie Pudding

Yield: 4 Servings; 3 points per serving

 

1 (15 oz.) Canned Solid Pumpkin

1 (12 oz.) Can Fat Free Evaporated Milk

1/2 c Egg Substitute

2 T Fat Free Margarine Spread

1 c Splenda Granular

1/2 c Reduced Fat Bisquick

2 1/2 t Pumpkin Pie Spice

2 t Vanilla Flavoring

Fat Free Cool Whip -(optional)

 

In a large bowl, combine the pumpkin, milk, egg substitute, margarine spread, Splenda, Bisquick, pumpkin pie spice, and vanilla flavoring.

 

Spray crockpot with non-stick butter flavored spray. Pour the pumpkin mixture into the crockpot, cover and cook on low for 6-7 hours. Serve in bowls with fat free cool whip if desired.

 

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Pumpkin Raisin Nut Bread

Yield: 12 Servings; 3 points per serving

 

1 15.4 oz package nut quick bread mix

1/2 c raisins

3/4 c canned pumpkin

1/2 c water

1/4 c egg substitute

1 t pumpkin pie spice

 

Preheat oven to 350 degrees. Combine bread mix and raisins in a bowl; make a well in center of mixture. Combine pumpkin and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moist. Spoon batter into an 8 1/2- x 4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on a wire rack.

 

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Pumpkin Smoothie

Yield: 1 Servings

 

1/3 c pumpkin

3/4 c milk

1/3 sf/ff butterscotch pudding mix

1/4 t pumpkin pie spice

4 of splenda

1 t vanilla

ice cubes.

 

Blend all ingredients.

 

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Pumpkin Spice Muffins

Yield: 20 Servings; 2 points per serving

 

1 Box Duncan Hines Spice Cake Mix, dry

15 oz canned pumpkin

1 t imitation vanilla extract

1 T pumpkin pie spice

1/2 c water

 

Combine all ingredients and spread mixture into 20 muffin cups lined with paper cupcake cups. Bake in preheated oven at 350 degrees (or 325 for dark or coated pans) for 18-21 minutes. Muffins are done when toothpick comes out clean or muffin springs back when touched with fingertip.

 

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Pumpkin-Bran Muffins

Yield: 15 Servings; 1 point per serving

 

2 c Kellogg's Original All-Bran

1 c fat-free skim milk

3/4 c canned pumpkin

2 t pumpkin pie spice

1/4 c Egg Beaters Egg Beaters

1/2 c packed brown sugar

1 1/4 c all-purpose flour

1 T baking powder

1 t table salt

1/4 c raisins optional

 

Mix cereal and milk; let rest 5 minutes. Add pumpkin, spice and brown sugar. Stir. Add flour, salt and baking powder. Mix together.

 

Spray muffin tin with cooking spray. Bake at 350 for 18-20 minutes or until toothpick comes out clean.

 

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Spicy Pumpkin Butter

Yield: 2 cups

 

1/4 c dark brown sugar,packed

2 T sugar

1/4 c water

1/2 t allspice

1/4 t ginger

1/4 t cloves

1/4 t nutmeg

1/2 t cinnamon

1 -1/2 cup pumpkin

 

(Serving size: 1 Tbsp -- 11 Calories 0g Fat 0g Fiber)

 

Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. microwave on High 3 minutes; stir.

 

Add pumpkin and microwave on High for 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Use this as you would apple butter.

 

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Pumpkin Breakfast Cookies

Yield: 6 servings; 3 points per serving

 

1 cup Gold Medal Unbleached Flour

1 cup whole-grain wheat flour

3/4 cup unpacked light brown sugar

3/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp table salt

15 oz Libby's Solid Pack Pumpkin

1/4 cup fat-free egg substitute

1 serving Northwoods SF Syrup-1/4C.

 

Preheat oven to 325*F. Spray 2 large baking sheets with non-stick butter cooking spray, set aside.

 

Stir flours, brown sugar, baking soda, cinnamon, ginger and salt in large mixing bowl until well combined. Add pumpkin, egg substitute (or 1 egg) and 1/4 cup SF maple flavored pancake syrup in a small bowl and mix well.

 

Add pumpkin mixture to flour mixture and stir until well combined, but do not overmix.

 

Scoop 1/2 cup + 1 Tbsp. dough onto baking sheets. Flatten some with spatula or fork. Continue with the rest of the dough. Bake 18-20 minutes or until browned on bottom and dark on top.

 

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Microwave Pumpkin Bread Pudding

 

2 slices reduced-calorie bread-

2 egg white(s)

2 Tbsp fat-free skim milk

1/2 Tbsp Splenda brown sugar blend

3 packet SPLENDA

1/4 cup canned pumpkin

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

 

Whisk together all ingredients except bread. Tear bread into batter and mix well. Make sure you have a microwave safe bowl.

 

Cook on high in microwave for 1 minute. Mix and cook for 1 more minute.

 

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Pumpkin Rice Pudding

Yield: 12 Servings; 2 points per serving

 

4 c 1% low-fat milk

15 oz canned pumpkin

3/4 c SPLENDA

1 T pumpkin pie spice

1/2 t salt

1/2 c Egg Beaters

3 c cooked white rice

1/2 t vanilla

 

Combine first five ingredients in large saucepan. Bring to boil over med heat, stirring constantly. Gradually add small amount to Egg Beaters; return all to pan. Bring to gentle boil, stirring constantly. Remove from heat. Stir in rice and vanilla.

 

Pour into sprayed 13 x 9 baking dish. Bake uncovered @375 for 25-30 min until knife in center comes out clean. Serve warm or cold.

 

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Cranberry Pumpkin Bars

Yield: 18 Servings; 2 points per serving

 

1 c packed light brown sugar

4 T reduced-calorie soft margarine,at room temperature

1 c canned pumpkin purée

1 large egg,1 large egg white

1/3 c buttermilk

1 -1/4 cups all-purpose flour

1/2 c old-fashioned oats

1 T pumpkin pie spice

1/2 t baking soda

1/2 t salt

2/3 c dried cranberries

 

Heat oven to 350F. Lightly coat a 9x13-inch baking pan with cooking spray, then dust lightly with flour.

 

In a large bowl, cream sugar and butter and with an electric mixer; beat in egg, egg white, pumpkin pure and buttermilk. In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently. Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.

 

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Pumpkin Mousse

Yield: 5 Servings; 1 point per serving

 

1 pk sugar-free vanilla pudding mix prepared as directed with fat free milk

Pumpkin pie spice to taste

1 (1lb) can pumpkin

2 T light or ff cool whip

 

Mix together and enjoy.

 

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Pumpkin Cookies

POINTS® value | 1

Servings | 72

 

1/2 cup butter or margarine (don't use ff, the texture will be weird)

2/3 cup unpacked brown sugar (or 1/3 cup Splenda blend)

2 large egg(s)

1 cup canned pumpkin

1 1/2 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp ground cloves

1 1/4 cup rolled oats

1/2 cup chopped dates

3/4 cup raisins

1/2 cup chopped walnuts

 

1. Preheat oven to 375

2. Cream butter and sugar, beat in eggs, add pumpkin

3. In another bowl, mix flour with powder and soda, and spices

4. Combine well, add oats etc

5. Drop by teaspoons on cookie sheet

6. Bake for 12 minutes

 

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Pumpkin Pancakes

Points Unknown

 

2 cups all-purpose flour

2 tablespoons brown sugar substitute

1 tablespoon baking powder

1 1/4 teaspoons pumpkin pie spice

1 teaspoon salt

1 3/4 cups skim milk

1/2 cup pumpkin puree

1 large egg

2 tablespoons canola oil

 

Pumpkin Maple Sauce

1 cup SF maple syrup

1 1/4 cups pumpkin puree

1/4 teaspoon ground cinnamon or pumpkin pie spice

 

To make Pumpkin Maple Sauce: Heat maple syrup, pumpkin, and cinnamon or pumpkin pie spice in small saucepan until warm; cover and set aside.

 

To make pancakes: Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, egg and canola oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.

 

Heat griddle or skillet over medium heat; sprayed w/PAM. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst.

Turn and continue cooking 1 to 2 minutes; repeat with remaining batter.

Serve with prepared Pumpkin Maple Sauce.

 

8 servings

 

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Pumpkin Crunchers

 

(2 Crunchers: approx. 60 calories, <1g fat, 60mg sodium, 14g carbs, 4g fiber, 3g sugars, 1g protein = 1/2 Point)

 

Pumpkin, crunch and cream all in one bite...

 

7.5 oz. pure pumpkin (1/2 of a 15 oz. can)

1/2 container Cool Whip Free

2 Sugar Free Jell-O Pudding Snacks; Vanilla

3/4 cup Fiber One cereal

 

Combine pumpkin, Cool Whip and Jell-O in a bowl. Stir in Fiber One. Spoon into mini muffin tins and freeze. Makes 15 yummy "nuggets."

 

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Pumpkin Bread

 

1 cup applesauce

2 cups pumpkin (1 large can)

3 cups sugar

1 1/4 cup Egg Beaters

1/4 cup water

3 1/3 cup flour

1 1/2 tsp salt

1/2 tsp each: nutmeg, ground cloves, cinnamon

1 tsp baking powder

1 1/2 tsp baking soda

 

Mix applesauce, pumpkin, sugar and eggs. Add the rest of the ingredients. Spray cooking spray in the bottom of three 8" loaf pans. Divide dough between pans. Bake at 350 for 1 hour or until done.

 

This recipe makes three small loaves, 36 servings total. 2 POINTS per serving

 

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Pumpkin Pie Won Tons

 

1 cup canned pumpkin

2 Tbsp maple syrup

3 Tbsp brown sugar

1 Tbsp pumpkin pie spice

16 packaged wonton wrappers

cinnamon & sugar for dusting

 

Preheat oven to 400'. Mix pumpkin, maple syrup, brown sugar & pumpkin pie space in medium bowl. Place a wonton wrapper on flat surface. Spoon 1 Tbsp of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with sugar & cinnamon. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes.

 

16 servings, 1 POINT each

 

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Pumpkin Spice Cheesecake Bars

 

POINTS® Value | 3

Servings | 18

 

1 sprays cooking spray

9 whole reduced-fat cinnamon graham crackers

3 Tbsp butter

16 oz fat-free cream cheese

1 cup sugar

2 cup fat-free sour cream

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

3 large egg(s)

1 cup canned pumpkin

 

Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper. Alternatively, you can use a 9 X 13-inch nonstick pan.

 

Grind graham crackers until fine in a food processor or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in a small bowl.

 

Melt butter on stove top or in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened. Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling.

 

Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add sugar and mix until incorporated. Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Add remaining sour cream and mix until just combined.

 

Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.) Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.

 

Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving.

 

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Chewy Pumpkin Bars

 

Servings - 16

Points - 2

 

1 cup flour

1/2 cup sugar

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/3 teaspoon nutmeg

1/8 teaspoon ginger

1/2 teaspoon salt

2 Tablespoons vegetable oil

1 cup canned pumpkin

1/2 cup raisins

 

Cream Cheese Frosting:

1/4 cup fat-free cream cheese, softened

1 cup powdered sugar

 

Preheat oven to 375 degrees. Place flour, sugar, baking soda, cinnamon, nutmeg, ginger, salt, oil and pumpkin in a large mixing bowl; mix well. Mixture will seem somewhat dry, more resembling a dough. Keep working it until all ingredients are incorporated. Fold in raisins.

 

Lightly spray a 13" x 9" baking dish with non-stick cooking spray and spread batter into dish. Bake for 20 minutes. Allow to cool. Frost, if desired.** Cut into 16 bars.

 

Cream Cheese Frosting: Place ingredients in a medium bowl and mix well.

 

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Pumpkin Waffles

Points: 2.5

Serves: 4 (127 Calories 4g Fat 2g Fiber)

 

3/4 cup canned pumpkin

2 tsp unsalted butter, melted

1 whole egg, 1 egg white

3/4 cup 1% milk

1/2 cup all-purpose flour

1 tsp baking powder

1 tsp pumpkin pie spice

pinch of salt

 

Preheat a nonstick waffle iron. Lightly coat with nonstick cooking spray.

 

In a large bowl, whisk the pumpkin with the butter, egg and milk. Beat the mixture until just combined.

 

In a small bowl, combine the flour with the remaining ingredients and stir until smooth. Add the dry ingredients to the pumpkin mixture and stir until just smooth.

 

Pour the batter into the center of each of the waffle iron squares and bake according to manufacturer's instructions, until golden and crisp.

 

Remove and serve immediately.

 

(Accompaniments: pure maple syrup, or unsweetened applesauce or apple butter but adjust points accordingly.)

 

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Double Layer Pumpkin Pie

Points: 3

Serves: 8

(150 Calories 2.5g Fat 1g Fiber)

 

16 oz (2 pkg) Philadelphia fat free cream cheese, softened

1/2 cup sugar

1/2 tsp vanilla

2 eggs

1/2 cup canned pumpkin

1/4 tsp ground cinnamon

dash ground nutmeg

1/3 cup graham cracker crumbs

1/2 cup fat-free whipped topping, thawed

 

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.

 

Pour remaining plain batter into crust. Top with pumpkin batter.

 

Bake at 325F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp of the whipped topping

 

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Pumpkin Cheesecake

Points: 4 Serves: 6

(218 Calories 4g Fat 1g Fiber)

 

9 graham crackers (2 1/2" squares), made into crumbs

1 cup low-fat (1%) cottage cheese

3/4 cup part-skim ricotta cheese

3/4 cup egg substitute

1/2 cup sugar

1 tsp ground ginger

1 tsp vanilla extract

1/2 tsp ground nutmeg

1/2 tsp cinnamon

1/8 tsp salt

One can (15-ounce) pumpkin puree

 

Preheat the over to 350F. Spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate.

 

In a food processor or blender, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar, ginger, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended.

 

Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge; about 2" from that line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternating directions, to make a spider web.

 

Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on rack. Refrigerate, covered, until ready to serve.

 

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Pumpkin Ice Cream Pie

Points: 2

Serves: 8

(90 Calories 3g Fat 1g Fiber)

 

1 pint low-fat chocolate (or vanilla) ice cream, slightly softened

1 cup canned pumpkin

1 tsp pumpkin pie spice

1 cup Cool Whip Lite®

 

Smooth ice cream into the bottom of a 9-inch pie plate; freeze until firm.

 

Meanwhile, mix together the pumpkin and spice; fold in cool whip. Pour the pumpkin mixture over the ice cream & smooth. Place back in freezer until firm.

 

Let stand at room temperature 15 minutes before serving

 

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Pumpkin Chocolate Chip Cookies

Points: 1

Yield: 50 cookies

(Per cookie: 65 Calories 2g Fat 0g Fiber)

 

1 box carrot (or spice) cake mix

1 can pumpkin

1 cup mini chocolate chips (optional--eliminate for spicy pumpkin cookies--same pts)

 

Preheat oven to 350F. Spray cookie sheets with nonstick cooking spray.

 

Combine cake mix and pumpkin and beat with mixer until blended. Put by spoonfuls (1-1/2" to 2" diameter) on cookie sheet and bake for 18-25 minutes.

 

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Pumpkin Pie Oatmeal

 

Take 1/2 cup quick-cooking rolled oats and mix with 1 cup skim milk, one packet splenda, 1/8 tsp cinnamon, 1/8 teaspoon nutmeg, 1 tsp vanilla extract, and a squirt of SF maple syrup.

 

Cook oatmeal in microwave for 1 min 45 seconds. Stir and add 1/2 cup canned pumpkin, mixing well. Chop one small, ripe banana and add to oatmeal. Cook for another 45 seconds, stir well, and then cook until heated through.

 

(If you prefer it sweeter, add additional SF maple syrup)

 

Pumpkin Latte

 

1 heaping Tbs canned pumpkin (one recipe says 3 Tbs)

2 Tbs SF vanilla syrup

1 C skim milk

1/2 tsp cinnamon or pumpkin pie spice

1-2 shots espresso (1/4 C espresso or ½ C strong black coffee)

 

Heat pumpkin & milk; add syrup & spice & blend on high for 20 sec. Pour flavored milk into big mug & pour coffee over. Dust with PP spice or nutmeg. 1 serving @ 2 WWP

 

 

Pumpkin Pie Shake

 

This is a refreshing breakfast drink. A light desert. There are many different things you can do with this basic recipe. Different spices, ice cubes for a slushier drink, ice cream, vanilla yogurt. The possibilities are endless.

 

4 ounces chilled pumpkin (the canned variety)

1 1/2 cups cold skim milk

8 teaspoons sugar ("or" substitute sweetener)

1/8 teaspoon cinnamon

1 teaspoon vanilla

 

2 servings 2 drinks @ 3 WWP – use Splenda @ 2 WWP

 

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Pumpkin Smoothie

 

1/2 c. pumpkin puree (canned) 0 pts

1 c. vanilla soy milk 2 pt

3 tbsp splenda 0 pts

vanilla extract (to taste)

pumpkin pie seasoning (to taste)

1/2 c. ice

 

Blend all ingredients except ice till smooth. Check for taste. Add ice & blend till done. 1 serving @ 2 WWP

 

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