10 Calorie Pumpkin Pie Holes

I sort of just threw these together - they turned out like a cross between pumpkin pie and cinnamon sugar donut holes - and under 80 calories for the whole batch!

These are fairly easy to make, and they are gluten free, dairy free, and vegan :)

Recipe: Makes 8

1/4 cup Pumpkin Puree - 20 calories

2 tablespoons Unsweetened Apple Sauce - 12.5 calories

2 tablespoons Oat Flour - 45 calories

1 teaspoon Cinnamon

For coating:

2 tablespoons Stevia

2 teaspoons Cinnamon

                                                                                       

=77.5 total - makes 8, about 9.7 calories each

1. Preheat oven to 350 degrees

2. Mix together the flour, 1 teaspoon of cinnamon, pumpkin, and apple sauce

3. Spoon into a greased mini muffin pan - bake for 15 minutes

4. Remove from pan and roll in the stevia and cinnamon mixture - enjoy :) store in the refrigerator

125 Calorie Pumpkin Crumble Casserole

I had a half-used can of pumpkin puree in my fridge that I didn't want to go to waste - so I threw this recipe together. I think it turned out pretty well considering I was just winging it - next time I think I would add some cinnamon to the crumble and/or pumpkin mixture - but overall it tasted good, sort of like a cross between Thanksgiving Sweet Potato Casserole and Pumpkin Pie.

This is also just 125 calories, gluten free, dairy free and vegan :)

Recipe:

For crumble:

2 teaspoons Unsweetened Apple Sauce - 5 calories

2 tablespoons plus 3 teaspoons Oat Flour - 80 calories

For the Filling:

1/2 cup Pumpkin Puree - 40 calories

1 tablespoon Stevia
                                                        
=125 Calories total


1. Preheat the oven to 350 degrees
2. Mix together the ingredients for the crumble, do not over-mix - break up the mixture into small crumbly pieces
3. Mix together the stevia and Pumpkin Puree
4. Press about half of the crumble mixture into the bottom of a small(personal size, about the size of a custard cup) greased baking dish to form the bottom crust
5. Spoon the pumpkin mixture on top of the bottom crust layer, smooth out the top
6. Spread the remaining crumble mixture on top of the pumpkin - top with an additional 1/8 teaspoon of stevia and/or cinnamon if desired
7. Bake 15-20 minutes - until the crumble topping is cooked - serve hot, top with Soy Whip or other whipped topping :)

100 Calorie Pumpkin Apple Bundt

Pumpkin and Apple are two of my favorite ingredients to bake with - this recipe combines both of them into a nice little individual fall dessert :)

It isn't a true "bundt cake" per se but I made this in a mini fluted pan so it sort of looks like a bundt cake - the texture isn't really cake-like it is more like pumpkin pie or bread pudding.

This is gluten free, dairy free, and vegan!

Recipe: (makes 2 mini cakes)

1/2 of a Honeycrisp Apple - 40 calories

1/4 cup Unsweetened Apple Sauce - 25 calories

1/2 cup Pumpkin Puree - 40 calories

1/4 cup Oat Flour - 90 calories

1/4 cup Stevia                                                            

= 195 calories total, 97.5 per cake

1. Preheat the oven to 350 degrees

2. Peel and chop up the apple into chunks

3. Mix together the apple sauce, pumpkin, flour and stevia

4. Add the apple chunks to the batter

5. Pour into greased baking pans

6. Bake about 30 minutes or until set

Skinny Pumpkin Butter (165 Calories for a Whole Jar!)

I picked up some Pumpkin Butter from the Apple Holler - it was soooo sweet, and 40 calories per tablespoon. I checked out the ingredients and thought to myself "Hey, I could make this"

My version didn't use any refined sugar - all you need is Stevia, Sugar Free Maple Syrup, Apple Sauce, Pumpkin and Spices!

Pumpkin Butter is great on fruit, toast, bagels, pancakes, oatmeal, or anything else you want to add a Fall twist to!

This Pumpkin Butter is Gluten Free, Dairy Free, Vegan - and it has less than 6 calories per tablespoon!

Recipe: (Makes one large jar, or about 28 tablespoons)

1 can Pumpkin - 120 calories

1/4 cup Unsweetened Apple Sauce - 25 calories

1/4 cup Stevia

1/4 cup Sugar Free Maple Syrup - 20 calories

Cinnamon, Allspice, Cloves and Ginger to taste(or Pumpkin Pie Spice)        

= 165 Calories for entire jar - or 5.8 calories per tablespoon

1. Mix together all ingredients, add to saucepan

2. Bring mixture to a boil

3. Reduce heat, allow mixture to simmer for 35-40 minutes, cover with lid ajar, stirring occasionally

4. Remove from heat, secure lid on saucepan and let rest for 5 minutes

5. Pour into jar and allow to cool - Store in refrigerator!

Vegan 54 Calorie Pumpkin Cream Cheese

Einstein's makes a DELICIOUS Pumpkin Cream Cheese in the Fall, but now that I can't eat dairy, I have to make my own!

For this recipe I used the Daiya vegan cream cheese spread, it is available at Whole Foods - but if you are not lactose intolerant you could use regular or low-fat cream cheese instead! Be sure to store it in the fridge after you mix it up!

Recipe:

1 tub Daiya Plain Cream Cheese

3/4 cup Pumpkin Puree

Pumpkin Pie Spice (to taste)

1/2 cup Stevia

This spread is about 27 calories per tablespoon, or 54 for 2 tablespoons - for comparison, the regular Daiya cream cheese is 90 calories for 2 tablespoons, so this is about half the calories!

I think this spread will taste great on toast, bagels, pumpkin bread, or as Cream Cheese Icing for the Carrot Cake I'm making my Dad :)

Skinny-tized 435 Calorie Pumpkin Loaf

This recipe was inspired by the "500 Calorie Pumpkin Loaf" floating around Pinterest - spoiler alert - that recipe is not even close to 500 calories (I guess you really can't believe everything you read on the internet)

THIS recipe, however, is only 435 calories per loaf, so it IS possible.

This loaf is also gluten free and dairy free!

This is a very dense loaf, it definitely doesn't need butter like a regular bread might, but it is great with soy whipped cream on top :)

Recipe: (Makes 2 Larger Loaves or 4 mini Loaves)

1 cup Oat Flour - 360 cal
1 egg - 70 cal
3 egg whites - 51 cal
1 1/2 cup Pumpkin Puree - 120 cal
3/4 cup Unsweetened Apple Sauce - 75 cal
1/4 cup Granulated Sugar - 194.5 cal
1/2 cup Stevia
1/2 tsp Baking Soda
1 tsp Pumpkin Pie Spice
1 tsp Vanilla                                
= 870.5 for whole recipe - 435.25 per large loaf, or 217 per mini loaf

1. Preheat oven to 350 degrees
2. Mix together all ingredients
3. Pour into greased loaf pans (either 2 regular size loaf pans, or 4 mini loaf pans
4. Bake for 25 minutes if using mini loaf pans, or 40 minutes if using large loaf pans
5. Let cool, and enjoy!(Store in the fridge for best results)



I hope you enjoy this Skinny Pumpkin Loaf!

60 Calorie Crustless Pumpkin Pies

This recipe is adapted from SimplyTaralynn, one of my absolute favorite blogs/bloggers - Taralynn is an amazing blogger and she is definitely a fitness role model, I love her blog and her Instagram!

Anyways, autumn weather always gets me in the mood for pumpkin pie - but being gluten and dairy free makes pumpkin pie hard to come by! Thank god I have Taralynn to help a girl out!

Taralynn's original recipe can be found here: http://simplytaralynn.com/2014/08/23/60-calorie-crust-less-pumpkin-pies-gluten-free-no/

Her recipe used a dairy topping so I knew I would need to modify that, and I made a few other slight changes along the way - 

Recipe:

1 can Pumpkin Puree (NOT Pumpkin Pie Filling!) 

3/4 cup unsweetened apple sauce 

1/4 cup almond flour

1 tsp baking soda

1 tsp baking powder

1 scoop Vega One Vanilla Chai Protein Powder

1 egg white

1 tsp Pumpkin Pie Spice

I like my pumpkin pie to have a LOT of spice to it so I chose to add a little extra pumpkin pie spice, and I used the Vanilla Chai Vega One protein powder instead of plain Vanilla.

Vega One is an AMAZING protein powder, it is available in single serve packets or in various tub sizes at Whole Foods - it is a Vegan, plant-based protein powder and it tastes great even if you only mix it with water. I first tried it a few months ago when some Vega reps came to my local Whole Foods, and I even got my Dad hooked on it! He drinks the chocolate flavor every morning for breakfast, and he even admits that he notices a big difference in his energy levels. 

You can read more about Vega here: http://myvega.com/

After mixing all of the ingredients together scoop about 1/2 cup of the batter into muffin tins ( Use cupcake liners if you want them to keep their shape when you take them out!) You should also spray each liner with Pam or your choice of cooking spray.

Bake the mini pies at 350 degrees for about 25 minutes (you can shorten the cooking time if you like your pumpkin pie to be more custard-y)

I topped my mini pies with 1 tbsp of Soy Whipped Cream - I love it and my Dad can't tell the difference between the soy whip and regular, plus it is only 5 calories per tablespoon vs. about 10 for a tablespoon of regular whipped cream, in addition to being lactose free!