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

Peaches and Cream Pie Crisp

Fruit crisps and cobblers are definitely one of my favorite things.

Mmm, peaches and cream pie crisp! This single serving recipe is great for breakfast, snack, a side, or a healthy, filling dessert.

The filling is a thick, creamy peach pie like filling with a crisp, sweet, oat topping.

Ingredients
For filling:
One cup Del Monte (no sugar added) diced peaches
1 tbsp splenda
1 tbsp nonfat plain greek yogurt
2 tsp cornstarch
1/8 tsp cinnamon
1/8 tsp vanilla extract

For topping:
1 tbsp rolled oats
1 tsp wheat flour
1/2 tbsp splenda

Instructions
Drain peaches lightly, but still give them a little syrup to sit in. Mix your filling ingredients together in a small ungreased ramekin dish. Stir well.
Combine topping mix and sprinkle over the peach filling.
Bake at 400 for 20 minutes or until crisp and bubbling. Let cool a few minutes as it is very hot, then enjoy warm.

Nutritional info: 90 calories

Sweet-Wheat Blueberry Pie Pancakes

Breakfast is definitely my favorite meal. I  use it as an excuse to have dessert, every day, I feel like.

 

But I love warm blueberries..and I love pie.. and wheat.. and pancakes.

I have so many blueberries to use, it's not even funny. So, here's a healthy, single serving, recipe for pancakes that taste exactly like blueberry pie.

This recipe makes two, thick, medium size pancakes, at 130 calories for the whole recipe, including a tbsp (4 kcal) of Mrs Butterworth's sugar free syrup.

Double the recipe for more, if you want. I find recipes are easier to double or even make half a serving more than to divide by ridiculous proportions.

Pie in pancake form for breakfast. Mmm.. You're welcome. :)

Dry ingredients:
2 tbsp wheat flour
2 tbsp pastry flour
1/4 tsp cinnamon
1/2 tsp baking powder
1/8 tsp salt
1-2 tbsp splenda depending on how sweet you want them
Wet ingredients:
5 tbsp unsweetened vanilla almond milk
30g blueberries
1/4 tsp butter extract
1/4 tsp almond or vanilla extract

Top with whatever you like! I used a tablespoon of Mrs. Butterworth's syrup.

Instructions: 
Mix wet and dry ingredients in two separate bowls. Combine the two bowls and mix well until there are no more clumps of flour, and you have pancake batter. Pour into skillet that has been sprayed with non stick spray, on medium heat. Flip until done. (These cook faster than normal pancakes, so just be careful!)

Nutritional info: 130 calories for whole recipe

Maple-Pumpkin Butternut Squash Bake

Sometimes I feel like I come up with the best things when I'm on my own, just me and the kitchen.

Which was probably good today, seeing as after I created this masterpiece, I was running around shrieking "I can't believe I did this!" like Rapunzel.

This tastes like sweet potato pie, creamy butternut squash, and pumpkin pie all in one. It has a pumpkin pie flavored, textured, maple-baked crusted topping, with soft butternut squash filling.

 

My kitchen now smells like all the best scents of fall. Oh heaven. 

This recipe is for a single serving, and makes one ramekin dish full. You get this pie all to yourself - I wouldn't want to share anyway!
You can always double the recipe and make two, though.

Ingredients:
98g cubed/cut up butternut squash

Crusted topping:
3 tbsp canned pumpkin
2 tbsp splenda
1 tbsp milk (I used unsweetened coconut)
1 tbsp all purpose flour
1 tsp + 1/2 tsp eggbeater
1/4 tsp baking powder
pinch of salt (about 1/8 tsp)
1/4 tsp vanilla extract
1/4 tsp cinnamon (or more!)

1 tbsp maple syrup

Instructions:
Preheat oven to 400.
Place butternut squash in a ramekin that has been lightly sprayed with nonstick spray. Set aside. Combine all ingredients except the maple syrup into bowl and stir vigorously. Spoon mixture overtop the sweet potatoes evenly. Then top with the tablespoon of maple syrup evenly.
Bake for 35-40 minutes (until top is browned and firm to touch and squash is completely soft).
Take out of oven and serve warm.

Nutritional info: 98 calories

Mini Dark Chocolate Pumpkin Mousse Pie

 I HAD to have something fudge like with my lunch today. Plus, I got some new pumpkin butter I wanted to try out. This little mini pie has a very distinct chocolate flavor, so don't even worry about substitutions because it's mostly just going to taste very much like dark chocolate.

Crust ingredients:
1 1/2 tbsp flour (I used whole wheat)

1 tsp yogurt

1/2 tbsp pb2 + 1 1/4 tsp water

1 tsp honey


Filling ingredients:

1 tbsp greek yogurt (I used nonfat)

1 tbsp canned pumpkin

1/2 tbsp pumpkin fruit butter

1 tbsp cocoa powder

2 tbsp splenda

dash of pumpkin pie spice and cinnamon

Notice the hugeness? :D

Instructions
Preheat oven to 350. Mix crust ingredients until a gooey dough is formed. Press into a lightly greased or sprayed muffin pan and make sure you push the sides up so that the mousse fudge won't create overflow.

Mix the filling ingredients together vigorously until you have an almost icing like substance. Slowly spoon and dab the contents into the middle of the crust you just made.
Bake for 13 minutes, and let cool (for about a half hour) or until the mousse is a fudge like consistency.



Nutritional info: 98 calories

Buuuuut, if you're me, and in the spirit of fall, you throw a candy corn on top!


Alternative ingredients:

Any nut butter can replace PB2, I used PB2 just for low calorie purposes. 

Canned pumpkin can be replaced with mashed banana or applesauce.
The pumpkin fruit butter can be replaced with honey.