Pumpkin Recipes



Pumpkin Waffles With Maple-Walnut Syrupwaffles-pumpkin-walnut-400x400

The perfect fall breakfast treat, these lush, moist waffles are enhanced with pumpkin, brown sugar, and low-fat buttermilk.

Don’t feel bad about enjoying this decadent indulgence. Fiber-rich pumpkin provides a dose of vitamin A in each waffle and walnuts add some heart-healthy fats.

Ingredients: Cinnamon, ground ginger, ground cloves, buttermilk, pumpkin, powdered sugar

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch ground cloves
  • 1 large egg
  • 1 large egg white
  • 1 1/2 cups low-fat buttermilk, well-shaken
  • 3/4 cup pumpkin
  • 1/4 cup dark brown sugar
  • 2 tablespoons canola oil
  • 1/2 teaspoon unsalted butter, melted
  • 1/3 cup chopped walnuts
  • 2/3 cup pure maple syrup
  • Powdered sugar, for garnish

Calories: 382


1. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.

2. Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.

3. Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup.


Pumpkin Dippumpkin-dip-2-x

Bring out the best of fall’s flavors with this super-easy pumpkin dip. Canned pumpkin mixed with maple syrup and cinnamon will be a treat for your taste buds. The cream cheese used in this recipe has a third less fat and makes the dip rich and soft without too many added calories. Serve with fresh apple slices for an extra serving of vitamins and fiber.

Ingredients: Reduced-fat cream cheese, brown sugar, canned pumpkin, maple syrup, ground cinnamon

  • 3/4 cup (6 ounces) 1/3-less-fat cream cheese
  • 1/2 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 24 apple slices

Calories: 107


Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.


Pumpkin Cheesecake With Glazed Hazelnutspumpkin-cheesecake-hazelnuts-xl

Enjoy fall-flavored cheesecake without guilt! Use Neufchâtel and fat-free cream cheese to radically reduce the amount of saturated fat. Ground coriander and cardamom mixed with vanilla enrich each bite. Sprinkle chopped hazelnuts, a good source of vitamin E, over the brown sugar-and-butter topping.

Ingredients: Graham cracker crumbs, sugar, butter, Neufchâte, fat-free cream cheese, flour, vanilla extract, pumpkin-pie spice, coriander, cardamom, eggs, canned pumpkin, hazelnuts

  • 3/4 cup (6 ounces) 1/3-less-fat cream cheese
  • 1/2 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 24 apple slices

Calories: 334


1. Preheat oven to 325°.

2. To prepare crust, combine first 3 ingredients in a medium bowl, and toss with a fork. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Set aside.

3. To prepare filling, beat cheeses with a mixer at high speed until smooth. Add 1 cup granulated sugar and next 6 ingredients (through cardamom), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well. Pour mixture into prepared pan.

4. Bake at 325° for 1 hour and 20 minutes or until center of the cheesecake barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

5. To prepare topping, combine brown sugar and butter in a small skillet over medium heat; cook 3 minutes or until mixture melts, stirring occasionally. Add nuts, stirring to coat; cool to room temperature. Crumble and sprinkle over cake.


Whole-Wheat Bread With Walnuts, Sesame, and Pumpkin Seedspumpkin-seed-bread-400x400

Try whole-wheat bread with a new twist—add walnuts, sesame, and pumpkin seeds! Whole-wheat flour is low in fat and cholesterol, and high in figure-friendly fiber. As a bonus, walnuts are chock-full of omega 3 fatty acids, and pumpkin seeds are a great source of protein, magnesium, and zinc.

Ingredients: Dry yeast, sugar, plain low-fat yogurt, honey, butter, whole-wheat flour, walnuts, pumpkin seeds, sesame seeds, all-purpose flour, egg white

  • 1 package dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1/2 cup warm water (100° to 110°)
  • 1 1/2 cups plain low-fat yogurt
  • 6 tablespoons honey
  • 1/4 cup butter, melted and cooled
  • 2 1/2 cups whole-wheat flour
  • 3/4 cup chopped walnuts
  • 1/2 cup plus 2 teaspoons pumpkin seeds, divided
  • 1/2 cup plus 2 teaspoons sesame seeds, divided
  • 1 tablespoon salt
  • 2 1/4 cups all-purpose flour, divided
  • Cooking spray
  • 1 large egg white, lightly beaten

Calories: 202


Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in yogurt, honey, and butter. Add whole-wheat flour, walnuts, 1/2 cup pumpkin seeds, 1/2 cup sesame seeds, and salt to yogurt mixture; stir well. Add 1 1/2 cups all-purpose flour, stirring to form a soft dough. Turn dough out onto a floured surface; knead until smooth and elastic. Add enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray; turn to coat top. Cover with plastic wrap; let rise in a warm place (85°), free from drafts, 1 1/2 hours, or until doubled in size. (Press fingers into dough. If indentation stays, dough has risen enough.) Punch dough down; divide in half. Shape each half into a 7-inch round loaf. Place loaves diagonally 3 inches apart on a baking sheet coated with cooking spray. Cover; let rise 40 minutes, or until doubled in size.

Preheat oven to 350°. Brush egg white over loaves, and sprinkle with 2 teaspoons each pumpkin and sesame seeds. Bake at 350° for 25 minutes, or until the loaves are browned on bottom. Remove from pan, and cool on wire racks.


Pumpkin-Carrot Cakepumpkin-carrot-cake-400x400

Pumpkins and carrots in one dessert? Well, they are both orange—and nutritious! Canned pumpkin combined with grated carrot, orange rind, raisins, and dried cranberries gives this unique cake a natural sweet boost. No need for heaps of added sugar! Use egg whites and whole-wheat flour for less cholesterol and saturated fat.

Ingredients: All-purpose flour, whole-wheat flour, baking powder, cinnamon, baking soda, salt, eggs, brown sugar, canned pumpkin, vegetable oil, butter, grated orange rind, raisins, grated carrot, dried cranberries, walnuts

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 1/2 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter, melted
  • 1 tablespoon grated orange rind
  • 3/4 cup raisins
  • 1/2 cup grated carrot
  • 1/3 cup dried cranberries
  • Cooking spray
  • 2 tablespoons coarsely chopped walnuts

Calories: 219


Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt). Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds. Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in raisins, carrot, and cranberries. Spoon batter into an 8-inch square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.