Light Cocoa Pumpkin Pie (crustless)

Eat a whole pie? Don't mind if I do..

Okay, maybe just two pieces for now, but that's because I want to save more for later tonight!

This pumpkin pie is spot on taste of your favorite fall dessert, with a little lingering hint of cocoa. I was told that it tastes restaurant quality. What's funny is, it's true, it's way better than the last pumpkin pie I can remember having at an eatery.. and this way you get a whole pie.

That you can eat by yourself.

Look at the nutritional info at the bottom of this recipe for a shock - I won't boast about it.. Just let you stammer in disbelief.

Note: The reason you must change the baking temperature is so that the pie bakes it's own crust. It firms up the edges the pie like it would if there were a crust!
This pie may not have a crust, but I promise you won't even remember what a crust is when you taste it. :)

Ingredients
7.5oz pumpkin puree (half can)
1/4 cup egg beaters
1/2 cup splenda
3/4 cup unsweetened almond milk
1/2 tbsp coconut flour
1 tsp unsweetened cocoa powder
1/2 tbsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp vanilla extract

Instructions
Preheat oven to 400. Lightly spray or grease a medium - small pie or tart pan. (I used an 8 inch tart pan). You could make it smaller if you want it thicker, you decide.
Combine all ingredients in a single bowl, adding the flour last, and beat well. Pour pie filling into your pan and bake at 400 for 20 minutes. Then, lower temperature to 350 degrees and bake for 40-45 more minutes until the middle of the pie is 'set'. Let cool before cutting and serving. Refrigerate for half hour or longer after cooling for best texture - but not necessary.

Nutritional info: 145 calories for the whole pie

Peanut Butter Pumpkin Spice Cookies

I just can't stop baking with pumpkin because it's fall.. but today I really wanted peanut butter cookies!

This is a low calorie, healthy guilty pleasure recipe combining fall flavors with an overwhelmingly tasty, very soft, moist, peanut butter cookie.

Ingredients
1/2 cup peanut flour (pb2)
scant 1/4 cup water
1/4 cup pumpkin puree
1 tbsp sugar free maple syrup
3 tbsp splenda
1 teaspoons pumpkin pie spice
1/2 teaspoon  vanilla extract
1/8 teaspoon sea salt

Instructions
Preheat oven to 350 degrees. Combine all ingredients and stir well until you have a thick batter. Drop onto greased or sprayed cookie sheet by rounded tablespoon or with a cookie scoop. Gently press down on each cookie two ways with fork. Bake for 15-18 minutes. Let cool or eat warm!

Nutritional info: 35 calories per cookie, yielding 6 medium sized cookies
Or just eat the whole batch for 210 calories.

Pumpkin Cheesecake Mousse Dip

If there's anything scary about Halloween/Fall time, it's how fast I devoured this dip.

What makes it less scary? This one is a single serving recipe. No guilt, no shame, just pumpkin cheesecake indulgence mousse dip for one. It's pretty filling too.

Let's just say I was really craving pumpkin cheesecake and I was too lazy and tired to get out of bed and prepare actual cheesecake, bake it, wait for it to refridgerate... but oh, I am so loving this.

 I've seen a ton of different pumpkin dip recipes out there, but I guarantee you, you'll be glad you made this one. It's lighter, fluffier, and more mousse like, but with the taste of pumpkin cheesecake.

Goes great with sides like apple slices, pretzels, and maybe a few candy corn! (I can't imagine it not going good with anything though..)

Ingredients
1/4 cup canned pumpkin
1 tbsp fat free cream cheese
1 tbsp vanilla or plain yogurt
1 tbsp(9g) cool whip free
1/8 tsp vanilla extract

1/4 tsp pumpkin pie spice
1/8 tsp extra nutmeg (optional)
1 tbsp splenda
dash of cinnamon on top

Instructions
Combine wet ingredients and mix well until cream cheese chunks are gone. I used a hand beater. This is easier if you let the cream cheese sit out a few minutes. Then mix in dry ingredients and dash cinnamon on top. It's that easy.
Let refrigerate for about 10 minutes if you want it more cold/a little thicker. I like it better colder, but it's fantastic either way.

Nutritional info: 60 calories per recipe / ramekin full of dip

Fall Into Fall Cornbread

This cornbread has a rich cinnamon flavor, with a hint of molasses and pumpkin. When I made it and shared it, I was told it tasted like fall. I happen to agree..

and I happen to love fall.

This bread is a perfect side to an autumn dinner, particularly soup or chili.

Ingredients
Dry
1/2 cup all purpose flour (I used wheat)
1/2 cup cornmeal
1/4 cup splenda 

1/2 tablespoon baking powder
1/2 teaspoon salt

1/2 tsp cinnamon
1/4 tsp pumpkin pie spice

Wet

1/2 cup canned pumpkin

3 tbsp egg beater
2 tbsp applesauce 
1 tbsp plain yogurt
1/2 tablespoon molasses

Instructions
Preheat oven to 400 degrees. Combine dry ingredients and whisk together well. Combine wet ingredients separately and then stir together the wet and dry together until you get a sticky bread dough.

Roll out dough onto a sprayed or greased sheet and cut into 8 equal pieces. The dough should be about a half inch thick. You could also use a scone pan for this that yields 8. Bake for 13-15 minutes at your discretion. Enjoy warm or let cool and reheat later! This bread tastes best warm.
Spread with butter, pumpkin butter, whatever you like!
  
Nutritional info: 70 calories per 1/8th of recipe