Pumpkin Archives - LowCarbvana

Do you have just one more can of pureed pumpkin hiding in your pantry after the holidays? Hmmm… how about a quick and easy dessert that tastes like a creamy pumpkin pie? Yes please!! This one is so yummy and healthy for your family or for an elegant dinner party. It is so easy to make ahead. You will love all the options. Enjoy!

Pumpkin Mousse

Print Recipe

Approximately 6 carbohydrates per serving

Course Appetizer, Dessert, Holidays

Cuisine American

Keyword Pumpkin, Ricotta cheese, Stevia

Prep Time 45

Total Time 45

Servings 6

Equipment

1 Spatula, Tongs, Whisk
Food processor or Med Bowl
Measuring Cups & Spoons
Tablespoon
Paring knife

Ingredients

1 Cup Canned Pumpkin Puree
6 Small Pumpkins If unavailable, use Ramekins or Phyllo Shells
1 Cup Ricotta Cheese
1 Tsp Cinnamon
½ Tsp Nutmeg
1 Tsp Liquid Stevia
½ Cup Dry Stevia Or Powdered Swerve
Whipped Cream, Pumpkin Seeds or Italian Waffle Cookies Optional Garnishes

Instructions

Gather all ingredients & equipment to save time!
If small pumpkins are unavailable, use small or large ramekins, or Phyllo Shells.
With paring knife, pierce the skin of pumpkins and microwave about 10 minutes or until you can easily insert a knife into the center. Skip this step if not using small pumpkins. Let cool.
Mix pumpkin puree, ricotta, cinnamon, nutmeg, and both sweeteners into food processor or medium bowl. Mix or whisk until creamy. Add more liquid sweetener to taste if needed.
Scoop seeds out of the small pumpkins.
Add pureed pumpkin mixture to each hollowed out pumpkin or fill Phyllo Shells or ramekins. Many choices!
Italian Waffle Cookies (Vanilla or Chocolate) add a nice crunch. More choices!
Top with whipped cream and sprinkle cinnamon or pumpkin seeds.
Enjoy with your favorite tea or coffee.

I love anything pumpkin flavored. The question is, why don’t I enjoy this healthy orange squash throughout the year? It is so good! I hope you enjoy this comforting bread anytime of year.

Pumpkin Bread with Cinnamon Cream Cheese Frosting

Print Recipe

Approximate Carbohydrates per serving: 17

Course Dessert, Holidays, Snack

Keyword Almond flour, Cream cheese, Pumpkin

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 10

Equipment

Food processor or large bowl
Rubber spatula
Parchment paper
Bread pan
Measuring cups and spoons
Cooking spray or butter

Ingredients

2 Cups Almond flour I use super fine flour or pulse for 10 seconds in food processor
1 Tbsp Baking powder I know it seems like a lot, but it works well!
1 Tsp Baking soda
2 Tsp Cinnamon divided
½ Tsp Ground nutmeg
½ Tsp Ground cloves
1 Tsp Salt
¼ Cup Brown sugar Sweetener of Choice I use Swerve, plus 1 tsp for topping
2 Tsp Liquid Sweetener of Choice I use Liquid Vanilla Stevia
1 Tsp Pure vanilla
2 Large Eggs
1 Cup Canned pureed pumpkin
1 Tsp Pumpkin seeds for topping

Cream Cheese Frosting

8 Ounce Softened cream cheese
¼ Cup Powdered sweetener of choice I use Swerve
1 Tsp Pumpkin seeds I use slightly salted organic
1 Tsp Pure vanilla

Instructions

Gather all "tools for the trade" to save time. Set oven to 325F.
Line bread pan with parchment paper by overlapping the sides for easy removal of the bread. Use Cooking Spray or butter on top and under the paper as you fit it to the bottom of the pan.
Mix all dry ingredients in food processor.
Add liquid sweetener, vanilla, eggs and pumpkin.
Mix until you have a creamy consistency.
Pour mixture into the bread pan. Bake in the center of the oven for one hour. Check for doneness by inserting a toothpick in the center that should come out dry.
Let cool completely in pan before frosting.