Pumpkin Spice Dip

Recipe by Diabetic Living Magazine

Photo by Eating Well/Diabetic Living Magazine

 

Yield: 16 Servings

Ingredients:

• 3 ounces reduced-fat cream cheese (Neufchatel), softened 
• ¾ cup canned pumpkin (see Tip below)
• 1 (6 ounce) container vanilla fat-free yogurt
• 2 tablespoons packed brown sugar (see Tip)

• 1 teaspoon pumpkin pie spice
• 4 apples, sliced
• 48 honey-wheat braided pretzel twists

 

Directions:

1. In a medium bowl beat cream cheese with an electric mixer until light and fluffy. Beat in pumpkin, yogurt, brown sugar, and pumpkin pie spice. Serve dip with apple slices and honey-wheat braided pretzel twists.

 

 

*Tips:

If you have leftover pumpkin, transfer it to an airtight container or freezer bag. Refrigerate for up to 1 week or freeze up to 3 months.

It is not recommended using a sugar substitute for this recipe.

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Pumpkin Cake Bars w/ Cream Cheese Frosting

By Dine and Dish  

Photo by Dine & Dish

Yield: 12 to 24

Ingredients:

• 4 large eggs
• 1 2⁄3 cups white sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 6 ounces cream cheese
• 6 tablespoons butter, softened
• 3 cups confectioners’ sugar

 

Directions:

1. Preheat oven to 350°F.
2. Grease and flour one glass 9 x 13 inch pan.
3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
5. Bake at 350° for 25 to 30 minutes.Remove from oven and allow to cool.

 

For the frosting:  Beat together the cream cheese, butter and confectioner’s sugar.
Evenly spread over bars after they have cooled.

 

 

Happy Thanksgiving!

Drink to Autumn!

These beverage recipes are featured in the October 27, 2014 issue of First for Women magazine.  

 

Sweet Vanilla-Pumpkin Whirl

Yield: 1 Serving

Sweet Vanilla-Pumpkin Whirl/Photo by First for Women magazine©

Ingredients:

• 1/3 cup pumpkin puree
• 1/4 cup toffee almond creamer
• 3/4 cup vanilla ice cream
• Pinch of nutmeg

Directions:

In a blender, puree all ingredients for 30 seconds or until smooth.  Serve immediately.  Enjoy!

 

 

Pumpkin-Apple Rendezvous

On a chilly Autumn night, what better to have than a delicious drink in your hand to warm you up? (TWO drinks? One in each hand? ha) This beverage can be made with or without alcohol.
Yield: 1 Serving

1/4 cup apple cider
2 Tbsp. pumpkin puree
1/2 cup chilled ginger ale or ginger brew
1-1/2 oz. orange vodka (optional)
Directions:

In shaker with ice, combine all ingredients.
Shake. Strain into sugar-rimmed glass, if desired.
Enjoy!

Pumpkin Cupcakes with Orange Cream Cheese Frosting

Yield: 12 cupcakes

Ingredients: 

• 1/2c. butter, room temperature
• 1 c. sugar
• 2 large eggs
• 1 c. canned pumpkin
• 1 Tbsp. vanilla
• 1 1/2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves
• 1/4 c. milk

Orange Cream Cheese Frosting:  

• 6 oz. cream cheese, softened
• 6 oz. butter, softened
• 1 1/2 c. powdered sugar
• 1 Tbsp. minced orange peel
• 1/4 tsp. orange extract

Directions: Beat butter and sugar until smooth.  Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla and beat until blended.

In another bowl, mix flour, baking powder, salt and spices.  Stir half the flour mixture into pumpkin mixture.  Stir in milk just until blended. Add remaining flour mixture and stir just until blended. Spoon batter equally into 12 paper-lined cups.  Bake at 350 degrees about 20 minutes or until tests done.

To make the frosting, combine all the ingredients and beat until smooth.  Frost the cupcakes.

Recipe from My Recipes.com