The first recipe I tried was the Pumpkin Pie Milkshake from Chasing Fireflies. I saw this awhile back and have been dying to try it!
Pumpkin Pie Milkshake (I am giving you the whole recipe, but I halved it)
- 2 cups vanilla ice cream (I used vanilla frozen yogurt to save some calories and couldn't taste the difference)
- 1/3 cup canned pumpkin
- 1/4 cup milk or half and half (I used skim milk)
- 2 tablespoons maple syrup (optional) (I used sugar free syrup)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- sprinkle of cloves (I may leave these out next time. They were really strong)
- sprinkle of nutmeg
-1/4 teaspoon vanilla
I left the next ingredients out, simply because I didn't have them in my pantry, and I wasn't going to the grocery just for these things.
- 2-3 crushed gingersnaps
- white chocolate shavings
Place ice cream, pumpkin, milk, syrup, spices, and vanilla in a blender and blend until smooth and creamy. Pour into two tall glasses and garnish with crushed gingersnaps, white chocolate shavings, and a straw.
The second recipe I tried was the Pumpkin Pie Pudding from Cooking Light. I didn't half this recipe because they are in separate ramkins, so I can eat one every night, like individual pudding cups! This recipe was probably my favorite of the three! Here is a picture from Cooking Light.
Pumpkin Pie Pudding (This recipe calls for a walnut and whipped cream topping. I left that off. If you would like that part of the recipe, make sure to click the link above!).
- 6 tablespoons sugar
- 2 tablespoons cornstarch
- 1 3/4 cups 1% low fat milk
- 1 large egg
- 1/2 cup canned unsweetened pumpkin
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
Combine the sugar and the cornstarch in a medium saucepan over medium heat. Combine milk and egg, combining well with a whisk. Gradually add milk mixture to the sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat. Combine pumpkin and the next 4 ingredients in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls and cover with plastic wrap. Chill.
The third and final recipe from the one can of pumpkin was Low Fat Pumpkin Oatmeal Cookies. I had some pumpkin left and couldn't bare to throw it away and some oatmeal, so I google pumpkin oatmeal cookies and this lowfat option popped up, so I figured I would try it. Don't think I would go with the lowfat option again-the cookies don't have a whole lot of taste. I'm sure a non-lowfat recipe would be pretty good. I just feel like these need a little more sugar.
Low-Fat Pumpkin Oatmeal Cookie (I halved this recipe, but this is the whole recipe)
- 1 cup pumpkin
- 2 egg whites, whipped
- 1 cup brown sugar, packed
- 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 3 cups rolled oatmeal
- 1 cup raisins (I didn't have any of these in the pantry, but I think the cookies would have been much better with these in there)
Spray baking sheet with cooking spray. In a large bowl combine pumpkin and egg whites. In a separate bowl, combine the rest of the ingredients. Mix all ingredients together just until moistened (batter will be very dry at first)
Drop cookies by the tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass.
Bake at 350 degrees for 15 minutes.
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