Lilita, I found a couple of pumpkin recipes online that you might be interested in:
Pumpkin Granola Bars
Ingredients
- 3/4 cup canned pumpkin
- 1 egg
- 1/4 cup butter at room temperature
- 1/4 cup honey
- 2 tbsp molasses
- 2 cup rolled oats
- 1/2 cup sunflower seeds
- 1/2 cup chopped walnuts
- 2 tbsp shredded, unsweetened coconut
- 1/4 cup wheat germ
- 1/2 tsp ground cinnamon
Directions
Blend the pumpkin, egg, butter, honey, and molasses in a mixing bowl or food processor.
Add the oats, sunflower seeds, nuts, coconut, wheat germ, and cinnamon, mix well.
Spread this mixture into a lightly greased 15 1/2-by-10 1/2-inch jelly-roll pan.
Bake in a 350*F oven for 40 minutes or until golden brown. While still warm, cut into 3-by-1 1/2-inch bars.
For very crisp bars, remove from pan to wire rack and cool completely.
Makes about 30 bars.
Nutritional Info
Servings Per Recipe: 30
Amount Per Serving
Calories: 87.4
Total Fat: 5.4 g
Cholesterol: 11.3 mg
Sodium: 16.0 mg
Total Carbs: 8.9 g
Dietary Fiber: 1.4 g
Protein: 2.1 g
Whole Wheat Pumpkin Spiced Pancake
Ingredients
- 2 cups whole wheat pastry flour
- 4 tsp baking pwder
- 1 tsp baking soda
- .5 tsp ground nutmeg
- .5 tsp ground ginger
- .25 cup brown sugar
- 1 egg yolk
- 2 cups skim milk
- 1 cup canned pumpkin
- 3 TBSP apple butter
- 3 egg whites
Directions
1. In a large bowl, whisk together the flour, baking powder, baking soda, and spices.
2. In a separate bowl, mix together the egg yolk, pumpkin, brown sugar, and apple butter. Stir in milk until well-blended.
3. All at once, add milk mixture to dry ingredients and stir just until combined.
4. In a medium bowl, beat egg whites until light and fluffy (you can use a fork, whisk, or electric beater for this). Fold egg whites into batter.
5. Ladle batter by 1/4 cup amounts onto a preheated nonstick griddle lightly sprayed with cooking spray, Cook until evenly browned on both sides.
Nutritional Info
Servings Per Recipe: 20
Amount Per Serving
Calories: 74.3
Total Fat: 0.5 g
Cholesterol: 10.7 mg
Sodium: 176.3 mg
Total Carbs: 15.1 g
Dietary Fiber: 1.9 g
Protein: 3.2 g
Pumpkin Frittata
Ingredients
- 1 medium sweet potato (8 oz), peeled and sliced
- 1 tbsp organic extra virgin olive oil
- 1 lg carrot, shredded
- 1/4 cup thinly sliced scallions
- 2 garlic cloves, minced
- 2 whole eggs
- 3 egg whites
- 1/2 cup canned solid-packed pumpkin puree' or freshly cooked pumpkin
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 1/2 cup shredded part-skim mozzarella
Directions
Cook sweet potato in boiling water until tender, about 7 minutes. Drain well.
Preheat oven to 400 degrees.
In a large, nonstick, oven-safe skillet, warm 1 tsp of oil over medium heat.
Add carrot, scallions and garlic and cook, stirring frequently, until carrot is tender, about 5 minutes.
Set aside to cool slightly.
In a medium bowl, stir together whole eggs, egg whites, pumpkin puree', ginger, salt, pepper and nutmeg.
Stir into carrot mixture.
In the same skillet, warm remaining 2 tsp oil over medium heat.
Add sweet potato and stir to coat.
Spoon egg/carrot mixture on top and sprinkle with mozzarella cheese.
Cook until bottom is set, about 5 minutes.
Transfer skillet to oven and bake until frittata is set, about 10 minutes. Serve in wedges from skillet.
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 203.9
Total Fat: 10.6 g
Cholesterol: 122.7 mg
Sodium: 481.3 mg
Total Carbs: 7.0 g
Dietary Fiber: 1.7 g
Protein: 13.0 g
Pumpkin Smoothie
Ingredients
- 1/2 cup lightly sweetened chai tea concentrate (Oregon Trail or Tazo work nicely)
- 1/2 Libby's 100% pure pumpkin puree
- 1/2 Almond Breeze - Unsweetened Vanilla
- 2 scoops Aria Vanilla Women's Protein Powder
- 1/2 cup ice
- 1 packet splenda
- 1/2 tbs pumpkin pie spice (or just add cinnamon & nutmeg to your liking)
Directions
blend all together with 1/2 cup ice and enjoy!
Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 171.5
Total Fat: 3.0 g
Cholesterol: 2.0 mg
Sodium: 197.3 mg
Total Carbs: 12.2 g
Dietary Fiber: 7.5 g
Protein: 14.0 g