HEALTHY EATING WITH PUMPKIN POWER
OATMEAL: Swirl 2 tablespoons of pumpkin, 1 tablespoon of brown sugar and a dash of pumpkin pie spice.
HUMMUS: Stir equal parts of pumpkin and hummus. Scoop up with pita chips
MILKSHAKE: In a blender combine 2 cups of vanilla ice cream, 1/4 cup pumpkin, dash of pumpkin pie spice and 1/4 up milk
SOUP & CHILI: Add pumpkin to your favorite chili or tomato sauce recipe to boost the nutritional value
YOGURT: Swirl 2 tablespoons of pumpkin in 1 cup of plain yogurt and add a dash of cinnamon
NO CRUST PUMPKIN PIE1 (15 OZ) can pumpkin 1/2 tsp salt 1 (12 oz) can evaporated skim milk 2 tsp pumpkin pie spice 3 egg whites 1 tsp vanilla 2/3 c Splenda (or to taste)
Combine all ingredients and beat until smooth. Spray 9 inch pie plate with cooking spray and pour in mixture. Bake at 400 degrees for 15 minutes, than 325 degrees for 45 minutes or until knife comes out clean.
ROASTED PUMPKIN SEEDS
Roasting pumpkin seeds is a fall treat. Fun to roast & eat plus a good source of proteins & vitamins.Remove seeds from pumpkin, separate and discard pulp
Thoroughly wash seeds in warm water & spread out on a cookie sheet Sprinkle generously with salt and toppings-see below
Bake at 350 degrees about 20 minutes Check every 5 minutes & stir, adding more salt to taste Cool seeds & taste. If the inside is dry they are done!
Have fun try different toppings like cheesy popcorn seasoning, taco seasoning, or garlic powder.
Mix together cake mix (save 1 c dry cake mix), butter and egg. Press into a 9zx 13 inch pan. Prepare the pumpkin pie filling as directed and pour over crust. For topping mix: 1 c saved dry cake mix, 1/4 c butter, 1/4 c sugar, 1 tsp cinnamon and sprinkle on top. Bake 10 min at 400 degrees, then 30 min at 350 degrees. Cool and serve with Cool Whip