45540 low carb fiber theme pumpkin Recipes

boneless, skinless chicken breasts (can also use ground chicken), low fat cheddar cheese, half & half, scallion, egg whites (i use regular egg beaters), enchilada sauce

whole wheat pastry flour, all-purpose flour, sea salt, pumpkin pie spice, baking soda, egg substitute, olive oil, olive oil, sugar substitute, pumpkin, water

low-fat ricotta cheese, pumpkin puree (not pie filling), sugar-free maple syrup, splenda granular, sugar substitute, pumpkin pie spice, vanilla extract, vanilla protein powder, reduced fat graham cracker crust, cool whip free (fat free, sugar free)

chicken broth , low sodium fat-free, pumpkin , puree, orange juice, light sour cream, nutmeg, salt, black pepper

fresh pumpkin or 1 (15 oz) can pumpkin puree, eggs, splenda sugar blend for baking (see note), salt, cinnamon, pumpkin pie spice, heavy cream or 3/4 cup light cream

fiber 1 cereal, pumpkin (canned , libby s), eggs, flour, baking powder, baking soda, ground ginger

flax seed meal (i like golden ), baking powder, splenda sugar substitute, cinnamon, pumpkin pie spice, pumpkin puree (canned ), egg, cream cheese, almond milk (or cream), splenda sugar substitute (or more or less , depends on your taste)

pack pumpkin, extra large eggs, splenda sugar substitute, oil or 1/4 cup butter, melted, apple pie spice, ground cardamom, salt, baking powder, flax seed meal, finely ground, soy flour

sheets graham crackers, almonds, finely ground, butter, melted, cream cheese, reduced-fat cream cheese, low fat cottage cheese, eggs, flour, lemon , zested rind and juice, limoncello, salt, sour cream, limoncello

all-purpose flour, whole wheat flour, salt, baking soda, baking powder, pumpkin pie spice, cinnamon, apple sauce, brown sugar, egg whites, orange juice, pumpkin puree

all-purpose flour, brown sugar, ground cinnamon, ground ginger, ground nutmeg, pumpkin, evaporated skim milk, egg beaters egg white, reduced fat graham cracker crust, unbaked, reddi-wip fat-free whipped topping (optional)

skinless turkey thighs , cut into 1 inch pieces, sweet paprika (or a combo) or 1/2 cup hot paprika (or a combo), kosher salt, pepper, olive oil, onions , choppped, russet potatoes, about 1 1/2 lb, peeled and cut in 1 inch pieces, low sodium chicken broth, pumpkin, garlic cloves, chopped, bay leaf, fresh thyme , plus, fresh thyme, chopped, egg noodles, butter, caraway seed

all-purpose flour, baking powder, baking soda, allspice, cinnamon, eggs, applesauce, splenda sugar substitute (white ), brown sugar, pumpkin puree, chocolate chips

plain pumpkin, cream cheese, low fat cottage cheese, plain low-fat yogurt (mountain high brand recommended), eggs, ground ginger, ground cinnamon, vanilla extract, salt, flax seed meal

fiber 1 apple cinnamon muffin mix, milk, canned pumpkin, vegetable oil, eggs

eggs, canned pumpkin, splenda granular, sugar substitute, splenda brown sugar blend, natural applesauce, oat flour, baking powder, baking soda, cinnamon, nutmeg, salt

cube cream cheese, canned pumpkin, splenda sugar substitute

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).