Upside down pumpkin cake - Emily Luchetti - 2008-10-10
Emily Luchetti, the author of A Passion for Desserts, shares with Register Food Editor Cathy Thomas her recipe for pumpkin upside down cake with cranberries and pecans. Published on 2008-10-10
???? 3 EASY PUMPKIN DESSERTS UNDER 100 CALORIES / 2 POINTS OR LESS ON WW / WEIGHT WATCHERS
All recipes under 100 calories and 2 WW points or less per serving!! (Recipe links below). It's Pumpkin and Pumpkin Spice season!! Here are 3 easy pumpkin desserts that are each under 100 calories per serving and no more than 2 WW points per serving (as of the time of myWW blue, purple, green program). These are great for Halloween desserts or for Thanksgiving desserts!
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SKINNY PUMPKIN BREAD:
PECAN PIE BITES:
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// RECIPES:
CRUSTLESS PUMPKIN PIE ????0 | ????0 |????1 (40 Calories)
PUMPKIN FLUFF ????2 | ????2 |????2 (97 Calories)
Modifications: I used a 1-oz package of fat-free, sugar-free butterscotch pudding and used 1/4 cup unsweetened almond milk in place of the milk.
PUMPKIN BARS ????2 | ????2 |????2 (97 Calories)
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00:00 Welcome to Planning Us Healthy
01:26 Crustless Pumpkin Pie
09:54 Pumpkin Fluff
14:08 Pumpkin Bars
23:14 Final Thoughts/Suggestions
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Pumpkin Cake Bars
This easy recipe is sure to impress your friends and family!
Ingredients:
• 1 box angel food, white, or yellow cake mix
• 1 (15-16 oz.) can of puréed pumpkin
• Pumpkin pie spice to taste (If you don’t have “pumpkin pie spice,” you can blend cinnamon, nutmeg, and cloves to taste)
• Whipped cream and sliced banas for topping (optional), OR
• White frosting and candy corn for topping (optional)
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch cake pan and set aside.
2. Using a large spoon, mix in a bowl the dry cake mix, pumpkin, and the pumpkin pie spice.
3. Pour the mixture into the cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
4. Let the cake cool completely before cutting into bars, or adding any toppings.
5. For a Halloween treat, serve with frosting and candy corn on top. For a more Thanksgiving-style treat, serve with whipped cream/Cool Whip and sliced bananas. Do not slice the bananas until you are ready to serve, because the bananas will brown quickly!
Pumpkin Pie Bars | Hungry for the Holidays
Forget the pie, these pumpkin squares look lovely served with a dollop of whipped cream and are a pleasant balance of sweet and spice. FULL RECIPE BELOW.
Get the full recipe:
Check out the entire Hungry for the Holidays Playlist:
MUSIC:
Dance of the Sugar Plum Fairy by Morrison Players
Pumpkin Pie Bars with Whipped Cream
Serves 9
INGREDIENTS:
1½ cups all-purpose flour
1¼ teaspoons kosher salt
8 tablespoons (1 stick) very cold unsalted butter, cut into small pieces
¼ cup plus 2 tablespoons ice water
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
1 15-ounce can (about 1 ½ cups) unseasoned pumpkin purée
3 large eggs
1 large egg yolk
1 cup heavy cream
2 tablespoons maple syrup
¼ teaspoon orange zest
1½ teaspoons pure vanilla extract
Whipped cream, for serving
PROCESS:
-In a large bowl, combine flour and ½ teaspoon salt.
-Using your fingers, rub the butter into the flour mixture until there are no butter pieces larger than a pea.
-Drizzle ¼ cup plus 2 tablespoons ice water over the mixture, and stir until a shaggy ball of dough forms.
-Flatten the dough into a disk, wrap it in plastic, and place it in the fridge to chill for at least 1 hour.
Preheat the oven to 400ºF.
-Line a 9 x 9 x 2 baking pan (or equivalent) with parchment paper.
-On a lightly floured surface, roll the dough out to a square that is slightly larger than the pan.
-Drape the dough into the pan, pressing the corners to reinforce them and crimping the edges
-Prick the base with a fork, then cover the dough with a piece of aluminum foil and fill with uncooked beans or pie weights.
-Bake the crust for 15 minutes, remove the beans and foil, and bake it for another 5 minutes.
-Remove crust from the oven and poke any air bubbles with a fork.
-Reduce oven temperature to 325ºF, and set crust aside to cool.
-Meanwhile, in a large bowl, whisk together brown sugar, cinnamon, ginger, nutmeg, cloves, and remaining ¾ teaspoon salt.
TIP: Use a microplane to grate whole nutmeg. The flavor will be brighter and much fresher than that of pre-ground nutmeg that's been sitting around in a jar.
-Stir in pumpkin purée, eggs, egg yolk, heavy cream, maple syrup, orange zest, and vanilla.
-Pour filling into partially baked crust, and bake for 1 hour.
-Cut into 9 squares and serve with lightly sweetened whipped cream.
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
Camera: Eric Slatkin
Grip/Lighting: James Navaira
Food Stylist: Valerie Aikman-Smith - valerieaikman-smith.com
Culinary Asst: Sandra Tripicchio - slicedbreadstudio.com
Set Decoration: Kevin Van - Instagram: @heyprez
Recipes: Maria Zizka -- mariazizka.com
Editors: Jacob Metiva, Jeremiah Mayhew and Justin Smith
Title Graphics: Lydia Baillergeau - byairjo.com
Dinner Cast: Byron Talbott, Rachel Talbott, Caroline Mi Li Artiss, Amy Shuster, Ben Taylor, Tammy La, Donnie Scantz, Scott Bridges, Jackie Hsu