With Halloween just a few weeks ago, the great pumpkin is in full celebration. But, pumpkins aren’t just for Halloween and Thanksgiving pies, they’re also a nutritional powerhouse.
Cooking Light magazine’s new recipe book, “The New Way To Cook Light,” has some tasty seasonal recipes. Contributing editor Frances Largeman-Roth shared a few of her pumpkin favorites on Access Hollywood Live.
VANILLA-BOURBON PUMPKIN TART
3/4 cup graham cracker crumbs (about 5 cookie sheets)
1 tablespoon finely chopped pecans
1 teaspoon granulated sugar
1 tablespoon butter, melted
1 cup (8 ounces) ⅓-less-fat cream cheese, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 (15-ounce) can unsweetened pumpkin
2 large eggs
2 tablespoons bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 teaspoon ground allspice
1/2 cup frozen fat-free whipped topping, thawed
1. Preheat oven to 350.
2. To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 for 8 minutes or until lightly browned; cool on a wire rack.
3. To prepare filling, place cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and next 5 ingredients (through allspice); beat 1 minute or until combined. Pour cream cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350 for 35 minutes or until center barely moves when side of pan is tapped. Cool completely on a wire rack. Cover and refrigerate at least 4 hours or overnight. Serve with whipped topping.
Serves 8 (serving size: 1 wedge and about 1 tablespoon whipped topping).
SWEET CHIPOTLE SNACK MIX
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground chipotle chile pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 large egg white
1 cup slivered almonds
1 cup unsalted cashews
1 cup unsalted pumpkinseed kernels
1. Preheat oven to 325.
2. Combine first 6 ingredients in a small bowl, stirring with a whisk.
3. Place egg white in a bowl; stir with a whisk until foamy. Add almonds, cashews, and pumpkinseed kernels; toss well to coat. Sprinkle with spice mixture; toss well to coat. Spread nuts in an even layer on a baking sheet lined with parchment paper. Bake at 325 degrees for 15 minutes, stirring once. Turn oven off. Remove pan from oven; stir snack mix. Immediately return pan to oven for an additional 15 minutes (leave oven off). Remove pan from oven, and place on a wire rack; cool completely. Store snack mix in an airtight container for up to 2 weeks. Serves 19 (serving size: 3 tablespoons).
APPLEJACK-SPIKED HOT CIDER
2 tablespoons butter
2 tablespoons dark brown sugar
10 black peppercorns
8 whole allspice berries
5 whole cloves
2 (3-inch) cinnamon sticks
6 cups apple cider
1 tablespoon honey
1/2 teaspoon vanilla extract
2 (2-inch) orange rind strips
2 (2-inch) lemon rind strips
3/4 cup applejack brandy
Melt butter in a large saucepan over medium heat. Stir in sugar and next 4 ingredients (through cinnamon sticks), and cook 1 minute.
Add cider and next 4 ingredients (through lemon rind), and bring to a simmer. Reduce heat to medium-low; simmer 15 minutes. Remove from heat; stir in brandy. Strain; discard solids.
Serve immediately. Serves 8 (serving size: about 2/3 cup).
Cooking Light’s The New Way to Cook Light is in bookstores now.
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