Pumpkin can be used for more than pumpkin pies. Pumpkin puree is wonderfully versatile and good for many a recipe, both sweet and savory. Here are low-fat ways to use your stores of canned pumpkin.
Pumpkin Cranberry Muffins
Not overly sweet, these delicious pumpkin cranberry muffins make a great snack or brunch offering. Enjoy the ginger, cinnamon, and nutmeg spices. They’re best served warm, but they also freeze well. The muffins are made with nonfat milk, canola oil, and one egg. They contain about 8 grams of fat per muffin. Cranberries provide vitamin C while pumpkin is packed with vitamin A. You’ll also get 1 gram of fiber per muffin.
You can make oatmeal extra-special in fall and winter with this aromatic pumpkin oatmeal. Hot oatmeal is one of the few low-fat breakfast foods that can give you enough energy to make it through until lunch. Oatmeal has beneficial fiber and the pumpkin adds vitamin A.
Fat-Free Vegan Pumpkin Bread
Slice it warm from the oven and serve with a mug of steaming apple cider. The oil in a typical quick bread recipe is replaced with pureed pumpkin and applesauce. This recipe further reduces fat by leaving out nuts. But if you aren’t eliminating nuts, you can add some for extra texture.
Vegetarian Pumpkin Soup
Fall is the perfect time to make warming soups. This low-fat vegetarian pumpkin soup is perfect on a cold fall day, or as an appetizer for a Thanksgiving dinner. Best of all, it takes only 15 minutes to prepare. It has only 3 grams of fat per serving if made with soy milk, but you could also choose non-fat milk. A spoonful of plain low-fat yogurt can be swirled in just before serving as well.
Vegan Pumpkin Risotto
Enjoy a vegetarian and vegan twist on classic Italian risotto made with pumpkin. The squash adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or really, anytime. Whether or not you’re actually vegetarian or vegan, pumpkin risotto is a delicious, unique, and creative entree choice for a fall.
Crustless Pumpkin Pie
Most of the fat in a pumpkin pie resides in the crust. So if you’re looking for a taste of pumpkin pie but with fewer calories and less fat, simply use fat-free evaporated milk and bake the pie recipe in a pie pan or dish sprayed with nonstick cooking spray. A recipe from Libby’s has only 1.5 grams of fat with those substitutions. Of course, you could enjoy the pumpkin pie but leave the crust behind.
Add a seasonal twist to your usual quick bread by making healthy pumpkin recipes. It’s a great fall treat, that will fill your kitchen with a wonderful aroma. You can use canned pumpkin or leftover cooked and pureed pumpkin. There is less than half a gram of fat in a serving.