2 delicious recipes for pumpkin desserts

Forget just having pumpkin pie at Thanksgiving and Christmas; pumpkin desserts are delicious any time of year! Here are two simple recipes:

These pumpkin cookies are packed with beta-carotene and fibre.

Preparation: 15 minutes
Cooking: 15 minutes
Makes: 24 cookies

Ingredients:

• 65 g (1⁄2 c) all-purpose flour
• 65 g (1⁄2 c) whole wheat flour
• 2 ml (1⁄2 tsp) cinnamon
• 1 ml (1⁄4 tsp) salt
• 1 ml (1⁄4 tsp) baking soda
• 1 ml (1⁄4 tsp) ground allspice
• 30 g (1⁄4 c) packed brown sugar
• 45 ml (3 tbsp) honey
• 50 ml (1⁄4 c) canola oil
• 1 large egg white
• 250 ml (1 c) canned unsweetened puréed pumpkin
• 125 ml (1⁄2 c) dried sweetened cranberries or seedless raisins
• 100 ml (1⁄3 c) walnuts, chopped (optional)

Method:

1. Preheat oven to 180°C (350°F). Coat two large baking trays with non-stick cooking spray. Sift flours, cinnamon, salt, baking soda and allspice into a medium bowl. Beat the brown sugar, honey, oil and egg white in a large bowl to combine. Stir in puréed pumpkin. Stir in flour mixture until evenly moistened. Fold in dried cranberries and the walnuts, if using.
2. Drop heaped teaspoons of cookie dough onto the baking tray, spacing them about 2.5 centimetres (one inch) apart. Bake until a skewer or toothpick inserted in the centre of a cookie comes out clean, about 15 minutes. Leave the cookies on the tray for one minute. Use a metal spatula to transfer them to a wire rack to cool. Store in an airtight container for up to one week.

Per cookie:

• 63 Calories
• 1 g Protein
• 2 g Fat (including 0 g Saturated Fat)
• 0 mg Cholesterol
• 11 g Carbohydrates
• 1 g Fibre
• 17 mg Sodium

This is a quick-fix dessert that's packed with beta-carotene and fibre.

Preparation: 10 minutes
Refrigerate: 5 hours
Serves: 8

Ingredients:

• 500 ml (2 c) fine gingersnap crumbs
• 50 ml (1⁄4 c) butter, melted
• 2 packages (100 g/3.5 oz each) instant vanilla pudding mix
• 350 ml (1 1⁄2 c) milk
• 540 ml (19 oz) can unsweetened puréed pumpkin
• 6 ml (1 1⁄4 tsp) cinnamon
• 3 ml (3⁄4 tsp) ground ginger
• 1 ml (1⁄4 tsp) ground nutmeg
• Pecan halves, for garnish (optional)

Method:

1. Stir gingersnap crumbs and the melted butter in a small saucepan until the crumbs are evenly coated. Lightly pat over bottom and up sides of a 23 centimetre (nine inch) pie pan.
2. Whisk pudding mixes and milk in a medium bowl until thick and blended. Stir in pumpkin purée, cinnamon, ginger and nutmeg. Spread evenly over gingersnap crust. Garnish top with pecan halves, if using. Cover and refrigerate for at least five hours or overnight.

Per serving:

• 335 Calories
• 5 g Protein
• 13 g Fat (including 6 g Saturated Fat)
• 22 mg Cholesterol
• 51 g Carbohydrates
• 3 g Fibre
• 456 mg Sodium

• Instead of a whisk, you can use a food processor or blender to combine the filling ingredients for this pie.
• Short on time? Make the pie even more quickly by using a store-bought, prepared crust.

There you have it -- two delicious pumpkin dessert recipes. Bake them up and bring them out for friends any time of year!

--------------------

Discover the smarter way to save time and money

Ready to start saving more on your groceries and pharmacy purchases? Download the FREE YP Grocery app today! It lets you create shareable shopping lists, automatically finds all the best deals and coupons, then delivers them right to you. No more manually scrolling through hundreds of flyers to find what you’re looking for!

Download the YP Grocery app now!