Individual Microwave Crustless Pumpkin Pie

It's the middle of October and I am ready for something warm and delicious. This is a great filling breakfast but it could be a great dessert anytime.



Ingredients:

1/2 cup canned pumpkin

            (not pie mix but 100% pure pumpkin)*
3 teaspoon pumpkin pie spice
1 egg white
1 tablespoon sugar

 

*When I open a big can, I measure out 1/2 cups of pumpkin into small freezer bags. When I want to use the pumpkin I either put in the refrigerator to thaw or use the microwave to defrost it.

Instructions:

 

Combine the pumpkin and the pumpkin pie spice and stir until well mixed.

In a tall skinny container (a disposable 32-ounce deli container works well for me) using one whisk in a hand blender, beat the egg white until stiff and it forms peaks.

With a spatula scrape the edges of the bowl containing the pumpkin mixture.

Dump all of the fluffed egg whites into the pumpkin mixture and gently fold until all is combined but the egg white still remains fluffy with air.

If you want it to look pretty spoon it into another bowl and smooth it.

Microwave for 2 minutes on high (my microwave is 1250 watts, you might have to alter the cooking time based on your microwave's wattage).

Sprinkle with sugar and let cool for a minute.

 

The hardest part of this recipe is waiting for it to cool enough to eat. Eat while still warm.

Nutrition Information
Entire recipe: Calories 105.8. Fat 0.5g, Carbohydrates 21.6g, Fiber 5g (Oh Ya Baby), Protein 6g and PointsPlus 3

Using artificial sweetner instead of sugar would reduce the amount of calories, carbs and PointsPlus.

 

 

Enchilada Sauce

Guilt free and seriously a delicious choice!

Chicken Enchilada Soup option shown

This recipe uses canned Enchilada Sauce and kicks it up a notch with a the yumminess of pumpkin.

Ingredients:

¼ cup water
½ cup celery, diced small
1 clove garlic, diced small
½ onion, diced small
½ green bell pepper, diced small
1½ cups canned 100% pure pumpkin puree (not pumpkin pie mix)
1 can (4 ounces)diced green chilies (do not drain)
1 can (20 ounces) Rosarita Red Enchilada Sauce
1 Tablespoon Ground Chipotle Chili Pepper

Instructions:
Place the water, celery, garlic, onion and bell pepper in a large stockpot on medium-high.

Cook, stirring occasionally until the vegetables are tender and reduced and the water is gone.

Add the pumpkin puree, green chilies and enchilada sauce. Stir occasionally until all is heated through. Add the chili pepper to taste.

This is a great way to get fiber and veggies. There is not a hint of pumpkin in the way it looks, tastes or smells. The texture is a thick sauce.

This recipe makes 9 - ½ cup servings.

Each ½ cup sauce = 1 PointsPlus.

Option:

Enchilada Soup (Additional PointsPlus will apply):

For each ½ cup sauce add ½ cup fat-free chicken broth, one ounce of chicken (grilled boneless and skinless) and ¼ cup of frozen corn. Top with shredded cheese and tortilla strips if desired.

This sauce also freezes well.

Pumpkin and Cream Muffins

This yummy breakfast or desert is an adaptation of PUMPKIN AND CREAM BREAD from www.sundaybaker.net

The thing I love best about them is that they freeze well and can be popped into the microwave for a quick out the door breakfast

Cream Filling and Topping

8 oz. Fat-free cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract

Batter:

1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 2/3 c. all-purpose flour
1 c. granulated sugar
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg

Line 18 muffin pan cups with foil liners.

Cream filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth. Place Cream filling in two small disposable piping bags. Clip off and Store in the refrigerator until ready to use.

 No need to wash the bowl or whisk, use them to make the Batter: Beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth.

In a separate bowl, combine the flour, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture. Scrape all into a large batter piping bag.

Preheat the oven to 350°F degrees

Fill each of the muffin liners about 1/3 full of batter.

Divide and pipe one bag of the cream filling on top of each.

Cover cream filling with remaining batter.

Top all of the muffins by piping more cream filling in the center of each (the filling will expand and cover most of the top of the muffin when baked.

Bake for about 15-17 minutes, or until a toothpick inserted comes out clean. Don't over bake or the edges will be dry.

Cool and remove from pans.

Store in the refrigerator or freezer in an airtight container. Yikes! remeber to take the foil liners off before you throw them in the microwave.

MMMM! Each muffin is PointsPlus 3