Pumpkin-palooza

'Tis the season to be eating pumpkins! Here are a couple recipes to help you put all those pumpkins to good use!

Skinny Pumpkin Pie Dip

Ingredients

• 3/4 cup pumpkin puree
• 5 oz. nufchatel cheese (or fat free cream cheese)
• 4 packets nectresse (or other zero calorie sweetener)
• 3/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• dash of ginger
• cinnamon chips for garnish (optional)

Preparation 

• In a medium bowl, blend softened cream cheese until smooth and creamy.  Add in remaining ingredients and mix well.  Cover and chill at least a few hours to let it set up (optional: chill over night).  Sprinkle with cinnamon chips and serve with graham crackers. 

 Source: Back For Seconds 

 

 

Rigatoni with Pumpkin Ricotta Sauce

Ingredients

• 3 cups uncooked Rigatoni pasta
• 3/4 cup pumpkin puree
• 1/2 cup ricotta cheese
• 1/4 cup milk
• 1 teaspoon grated nutmeg
• 10 sage leaves, cut into strips
• 1 Tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• 1 teaspoon pepper
• Salt to taste

Preparation

• Cook the Rigatoni in a pot of salted boiling water until al dente.
• In a bowl, mix together the pumpkin puree, ricotta cheese, milk, and sage leaves.
• In a pan on medium heat, add the olive oil followed by the pumpkin sauce.  Gently mix together until all creamy.  (Add more milk to reach a more desired consistency).  Add the nutmeg, salt and pepper. 
• Add the cooked pasta into the sauce and add freshly grated Parmesan cheese to finish off. Serve hot. 

 Source: Soni's Food for Thought