Pumpkin Recipes - Pumpkin Cheesecake

It's getting to be that time of year where I start jonesin' for something pumpkin. Here's a pumpkin cheesecake recipe I received today from Hungry Girl.

It may be a little high in carbs for some - but, looks like a good alternative to the real thing. I may have to try it this weekend.

So - any pumpkin recipes anyone wants to share?


- Patty


Vanilla Creme Pumpkin Cheesecake

Ingredients:
For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice

For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.

MAKES 12 SERVINGS
Serving Size: 1 slice
Calories: 160
Fat: 3.25g
Sodium: 579mg
Carbs: 20g
Fiber: 5g
Sugars: 7g
Protein: 15g

This sounds soooo good! I i will make it for Thanksgiving!

Great recipe Patty. You could even do this without the crust to lower the carb count. =)

Good idea, Katt.

I think I'd rather save my carbs for something else (maybe a little Thanksgiving stuffing...)

- Patty

This sounds so good. Thanks for the recipe. I know I will make this for Thanksgiving, what a great alternative to pumpkin pie.

Julie

 i am always looking for some sort of low cal pumpkin recipe, I belong to a lodge that has many elderly diabetic members this will be wonderful to fix when i have refreshment night... thanks so much and keep them coming...

Have you tried the recipe board? You may find some good ideas there, too.

This one came from www.hungrygirl.com - I love this site for food information/ideas.

- Patty

Thanks for the recipe! I will try to find a good one I had. I am actually more a sweet potatoe girl all though not alot of differnce... Hmmmm I wonder if you could do this recipe with sweet potatoe? Just a thought! I like to make baked sweet potatoe and then put splenda, cinnamon, and nuts... a little butter too. Yummy!

Sounds like a good experemint to me. I bet it would work and be good.

If you try it with sweet potato, let us know how it turns out.

- Patty

Here is a recipe for Pumpkin chocolate chip cookies that are sugar free. My favorite kind of cookie this time of year. I also added a nutrional exchange and stuff if y'all wanted that.

1/2 cup stick butter, softened
1 1/4 cups Equal® Spoonful*
3 tablespoons light molasses
1 cup canned pumpkin
1 large egg
1 1/2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup miniature semisweet chocolate chips 
          (regular ones work fine too)

1. Beat butter, Equal® and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
2. Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350°F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack.
3. Store in airtight containers at room temperature.

Makes about 4 dozen.

* May substitute 30 packets Equal sweetener

Nutrition Information Per Serving:
calories 57, protein 1 g, carbohydrate 7 g, fat 3 g, cholesterol 9 mg, sodium 51 mg.

Food Exchanges: 1/2 starch, 1/2 fat.

Good eating !!!!