pumpkin dessert recipes

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* Exported from MasterCook *

 

Pumpkin Cake Cookies

 

Recipe By :Cooking Light Magazine

Serving Size : 14 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup firmly packed brown sugar

1/4 cup margarine -- softened

3/4 cup canned pumpkin

1/4 cup frozen egg substitute -- thawed

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

vegetable cooking spray

 

Cream sugar and margarine together until light and fluffy. Add pumpkin

and

egg substitute; beat well. Combine flour and next 6 ingredients; add to

creamed mixture mixing well. Drop dough by heaping tablespoons 2 inches

apart onto cookie sheet coated with cooking spray. Flatten tops slightly.

Bake at 350 degrees for 18 minutes or until lightly browned. Remove from

pan and cool on wire rack.

 

 

 

 

 

 

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Per serving: 126 Calories (kcal); 4g Total Fat; (27% calories from fat); 2g

Protein; 21g Carbohydrate; trace Cholesterol; 111mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pumpkin-Streusel Cheesecake

 

Recipe By :Marlene Koch, Cooking Light, September 1998

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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--Crust--

3/4 cup gingersnap crumbs (about 12 cookies) -- finely

crushed

1 tablespoon light butter -- melted

Cooking spray

--Filling--

1 cup low-fat cottage cheese (1%)

1 block fat-free cream cheese (8-oz)

1 tub light cream cheese (8-oz)

1 1/4 cups granulated sugar

1/2 cup low-fat sour cream

2 tablespoons cornstarch

2 teaspoons all-purpose flour

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1 can pumpkin (15-oz)

4 large egg whites

2 large eggs

--Streusel Topping--

1/2 cup gingersnap crumbs (about 8 cookies) -- finely

crushed

1/4 cup all-purpose flour

2 tablespoons brown sugar

1 tablespoon light butter

 

Preheat oven to 375F.

 

To prepare piecrust, combine 3/4 cup crumbs and 1 tablespoon melted butter

in a bowl, and toss with a fork until moist. Press into bottom of a

9-inch

springform pan coated with cooking spray. Bake at 375F for 5 minutes;

cool

on a wire rack. Reduce oven temperature to 325F.

 

To prepare filling, place cottage cheese in a blender or food processor,

and

process until smooth. Combine the cottage cheese and cream cheeses in a

large bowl, and beat at high speed of a mixer until smooth. Add

granulated

sugar and next 8 ingredients (granulated sugar through pumpkin); beat

well.

Add egg whites and eggs, 1 at a time, beating well after each addition.

Pour filling into prepared crust; bake at 325F for 1 hour and 20 minutes.

 

To prepare streusel topping, combine 1/2 cup crumbs, 1/4 cup flour, and

brown sugar in a small bowl; cut in 1 tablespoon light butter with a

pastry

blender or 2 knifes until the mixture resembles coarse meal. Sprinkle

over

cheesecake, and bake an additional 10 minutes or until set. Cheesecake is

done when the center barely moves when the pan is jiggled. Remove

cheesecake from oven; run a knife around outside edge. Cool to room

temperature. Yield: 12 servings (serving size: 1 slice).

 

CALORIES 287 (28% from fat); FAT 8.8g (sat 4.3g, mono 3.1g, poly 0.9g);

PROTEIN 11.2g; CARB 40.7g; FIBER 1.6g; CHOL 64mg; IRON 1.6mg; SODIUM

361mg;

CALC 142mg

 

M/C formatted by Diane [spangen]

 

 

 

 

 

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Per serving: 141 Calories (kcal); 2g Total Fat; (14% calories from fat); 3g

Protein; 28g Carbohydrate; 36mg Cholesterol; 52mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1

1/2 Other Carbohydrates

 

NOTES : Don't worry if your cheesecake has a few cracks. It is normal

with

this recipe from reader Marlene Koch.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pumpkin-Swirl Cheesecake Tart

 

Recipe By :Cooking Light

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pastry crust -- (9-inch)

3/4 cup fat-free sweetened condensed milk -- divided

1 block fat-free cream cheese -- softened (8-ounce)

4 ounces block-style 1/3-less-fat cream cheese -- softened

1 tablespoon vanilla extract

1/4 teaspoon salt

2 large eggs -- divided

1 large egg white

2/3 cup canned unsweetened pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

 

1. Prepare and bake the Pastry Crust in a 9-inch round removable-bottom

tart pan. Cool crust completely on a wire rack.

 

2. Preheat oven to 300ø.

 

3. Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl;

beat at medium speed of a mixer until smooth. Add vanilla, salt, 1 egg,

and

egg white; beat until combined. Spoon 1/2 cup cream cheese mixture into a

small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger,

and allspice, stirring well with a whisk.

 

4. Pour remaining cream cheese mixture into prepared crust. Pour pumpkin

mixture over cream cheese mixture; swirl together using a knife. Bake at

300ø for 50 minutes. Turn oven off; cool tart in closed oven 45 minutes.

Remove from oven; cool completely on a wire rack. Cover; chill. Yield: 8

servings (serving size: 1 wedge).

 

CALORIES 280 (32% from fat); FAT l0.lg (sat 3.9g mono 3.2g, poly 1.9g);

PROTEIN ll.4g; CARB 33.5g; FIBER l.3g; CHOL 72mg; IRON 1.2mg; SODIUM

427mg;

CALC 182mg

 

 

 

 

 

 

 

 

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Per serving: 110 Calories (kcal); 1g Total Fat; (9% calories from fat); 5g

Protein; 19g Carbohydrate; 47mg Cholesterol; 136mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0